14 Delicious Frozen Blueberry Scones Recipes to Try

Frozen blueberries are the secret stars of the baking world, transforming ordinary scones into bursts of juicy, tangy delight. Whether you’re craving a cozy breakfast treat or a sweet afternoon snack, our roundup of 14 delicious frozen blueberry scone recipes has something for every home cook. Dive in to discover your next baking adventure—each recipe promises to be as easy as it is irresistible!

Classic Frozen Blueberry Scones with Lemon Glaze

Kickstart your morning with these irresistibly tangy and tender scones, bursting with juicy blueberries and topped with a zesty lemon glaze that’ll make your taste buds dance.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, frozen and grated
• 1/2 cup heavy cream, chilled
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup frozen wild blueberries
• 1 cup confectioners’ sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add grated frozen butter to the flour mixture. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients. Stir with a fork until just combined.
6. Gently fold in frozen blueberries, being careful not to overmix to avoid dyeing the dough.
7. Turn the dough onto a lightly floured surface. Pat into an 8-inch circle, about 1-inch thick.
8. Cut into 8 wedges. Transfer to the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 18-20 minutes, or until golden brown. Let cool on the baking sheet for 5 minutes.
10. Meanwhile, whisk together confectioners’ sugar, lemon juice, and zest until smooth. Drizzle over warm scones.

Velvety crumb meets pops of icy berries, while the lemon glaze adds a bright finish. Serve these scones warm with a dollop of clotted cream for an extra indulgent twist.

Vegan Frozen Blueberry Scones with Almond Flour

Absolutely no one does breakfast like these vegan frozen blueberry scones with almond flour—crispy edges, tender middles, and bursting with juicy berries.

Ingredients

• 2 cups almond flour, finely ground
• 1/4 cup coconut sugar
• 1 tsp baking powder, aluminum-free
• 1/4 tsp sea salt, finely ground
• 1/3 cup coconut oil, solid
• 1/2 cup frozen blueberries, wild
• 1 tbsp flaxseed meal, mixed with 3 tbsp water (flax egg)
• 1 tsp pure vanilla extract
• 1 tbsp almond milk, unsweetened

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut sugar, baking powder, and sea salt.
3. Cut in solid coconut oil with a pastry cutter until the mixture resembles coarse crumbs.
4. Gently fold in frozen blueberries to avoid crushing them.
5. Stir in flax egg and vanilla extract until just combined; dough will be crumbly.
6. Add almond milk, 1 tsp at a time, until dough comes together when pressed.
7. Shape dough into a 1-inch thick disc on the prepared baking sheet; freeze for 15 minutes.
8. Cut disc into 8 wedges; separate slightly for even baking.
9. Bake for 22-25 minutes, until edges are golden and firm to the touch.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Yield scones with a buttery crumb and pops of tart blueberry—perfect with a drizzle of almond butter or alongside a frothy matcha latte.

Gluten-Free Frozen Blueberry Scones with Coconut Flour

Dive into summer with these bite-sized delights that blend juicy blueberries and tropical coconut flour for a gluten-free treat that’s as easy to make as it is to devour.

Ingredients

• 1 cup coconut flour, sifted
• 1/2 cup clarified butter, chilled
• 1/3 cup pure maple syrup
• 2 pasture-raised eggs, lightly beaten
• 1 cup frozen blueberries
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup full-fat coconut milk

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted coconut flour, baking powder, and sea salt.
3. Cut in chilled clarified butter with a pastry cutter until the mixture resembles coarse crumbs.
4. Stir in pure maple syrup and lightly beaten pasture-raised eggs until just combined.
5. Gently fold in frozen blueberries, being careful not to overmix to keep them whole.
6. Gradually add full-fat coconut milk, mixing until a sticky dough forms.
7. Using a 1/4 cup measure, scoop dough onto the prepared baking sheet, spacing 2 inches apart.
8. Bake for 20-25 minutes, or until the edges are golden and a toothpick comes out clean.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Keep these scones frozen for a quick breakfast or snack; their crumbly texture and burst of blueberry make them a year-round favorite. Try drizzling with extra maple syrup for a decadent twist.

Frozen Blueberry Scones with Cream Cheese Frosting

Snag the ultimate summer treat with these scones—bursting with juicy blueberries and topped with a velvety cream cheese frosting that’s downright addictive.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, frozen and grated
• 1/2 cup heavy cream, chilled
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup wild blueberries, frozen
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar, sifted
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, granulated sugar, baking powder, and sea salt.
3. Using a box grater, grate frozen butter into flour mixture. Toss lightly with fingers until mixture resembles coarse crumbs.
4. In a separate bowl, whisk chilled heavy cream, beaten egg, and vanilla extract until combined.
5. Pour wet ingredients into dry ingredients. Stir gently until just combined.
6. Fold in frozen blueberries carefully to avoid crushing them.
7. Turn dough onto a floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges.
8. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake for 18-20 minutes until golden.
9. While scones cool, beat softened cream cheese and butter until smooth. Gradually add sifted powdered sugar and vanilla, beating until fluffy.
10. Spread frosting over cooled scones. Serve immediately or chill to set frosting.

Unbelievably tender with a crisp edge, these scones offer a tangy-sweet punch. Try them with a drizzle of honey or a sprinkle of lemon zest for an extra zing.

Healthy Frozen Blueberry Scones with Oats and Honey

Ditch the guilt with these Healthy Frozen Blueberry Scones—packed with oats, honey, and a burst of berry goodness. Perfect for a quick breakfast or a sweet snack, they’re freezer-friendly and ready when you are.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup cold unsalted butter, cubed
• 1/2 cup frozen blueberries
• 1/3 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp honey
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, oats, sugar, baking powder, and salt.
3. Add the cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
4. Gently fold in the frozen blueberries to avoid crushing them.
5. In a separate bowl, mix the milk, beaten egg, honey, and vanilla extract until well combined.
6. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
7. Turn the dough onto a lightly floured surface and shape into a 1-inch thick circle.
8. Cut the dough into 8 wedges and place them on the prepared baking sheet, spaced apart.
9. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.

These scones boast a tender crumb with pops of juicy blueberries and a subtle sweetness from the honey. Serve them warm with a dollop of clotted cream or a drizzle of extra honey for an indulgent twist.

Frozen Blueberry and White Chocolate Scones

Now, let’s dive into a recipe that’s a game-changer for your brunch table—these scones are a frosty, fruity dream with a creamy, decadent twist.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup frozen wild blueberries
• 1/2 cup white chocolate chips
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and kosher salt.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, combine the heavy cream, lightly beaten egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients. Stir gently until just combined.
6. Fold in the frozen wild blueberries and white chocolate chips with a spatula, being careful not to overmix.
7. Turn the dough onto a floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
8. Transfer the wedges to the prepared baking sheet, spacing them 2 inches apart. Sprinkle with turbinado sugar.
9. Bake for 18-20 minutes, or until the edges are golden and a toothpick inserted comes out clean.
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Light as air with a tender crumb, these scones burst with juicy blueberries and melt-in-your-mouth white chocolate. Serve them warm with a dollop of clotted cream for an extra indulgent treat.

Frozen Blueberry Scones with Cinnamon Streusel Topping

Bake these scones to start your morning with a burst of blueberry bliss and a crunch of cinnamon streusel that’s downright irresistible.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, frozen and grated
• 1/2 cup heavy cream, chilled
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup frozen wild blueberries
• 1/4 cup light brown sugar, packed
• 1/2 tsp ground cinnamon
• 2 tbsp unsalted butter, cold and cubed

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, granulated sugar, baking powder, and salt.
3. Add grated frozen butter to the dry ingredients, tossing lightly to coat.
4. In a separate bowl, mix heavy cream, beaten egg, and vanilla extract.
5. Pour wet ingredients into dry ingredients, stirring until just combined.
6. Gently fold in frozen blueberries, being careful not to overmix.
7. Turn dough onto a floured surface and pat into a 1-inch thick circle.
8. Cut into 8 wedges and transfer to the prepared baking sheet.
9. For the streusel, combine brown sugar, cinnamon, and cubed butter in a small bowl, mixing until crumbly.
10. Sprinkle streusel evenly over scones.
11. Bake for 18-20 minutes, until golden brown and a toothpick inserted comes out clean.
12. Cool on a wire rack for 5 minutes before serving.

Delight in the contrast of the tender, berry-studded interior against the crisp, sugary topping. Serve warm with a dollop of clotted cream or a drizzle of honey for an extra indulgent treat.

Frozen Blueberry Scones with Maple Syrup Drizzle

Make your mornings unforgettable with these Frozen Blueberry Scones, drizzled with a sweet maple syrup glaze that’s pure magic.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 6 tbsp unsalted butter, frozen and grated
• 1/2 cup heavy cream, chilled
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup wild blueberries, frozen
• 1/4 cup pure maple syrup
• 1/2 cup confectioners’ sugar, sifted

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, granulated sugar, baking powder, and kosher salt.
3. Add grated frozen butter to the dry ingredients, using your fingers to work it into pea-sized crumbs.
4. In a separate bowl, mix chilled heavy cream, lightly beaten egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients, stirring just until a shaggy dough forms.
6. Gently fold in frozen wild blueberries, being careful not to overmix to keep the dough light.
7. Turn the dough onto a floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
8. Transfer wedges to the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 18-20 minutes, until golden brown and a toothpick inserted comes out clean.
10. While the scones cool, whisk together pure maple syrup and sifted confectioners’ sugar until smooth.
11. Drizzle the maple syrup glaze over the warm scones.

Warm scones offer a tender crumb with bursts of juicy blueberries, perfectly balanced by the rich maple drizzle. Serve them alongside a robust coffee or as a decadent dessert with a scoop of vanilla bean ice cream.

Frozen Blueberry and Lemon Zest Scones

Viral-worthy and bursting with flavor, these scones blend tart blueberries with zesty lemon for a refreshing twist. Perfect for a quick breakfast or a chic brunch spread, they’re sure to impress.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream, plus extra for brushing
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup frozen wild blueberries
• 1 tbsp lemon zest, finely grated
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, granulated sugar, baking powder, and sea salt.
3. Add cold, cubed butter to the dry ingredients. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, combine heavy cream, beaten egg, and vanilla extract. Pour into the flour mixture, stirring just until combined.
5. Gently fold in frozen blueberries and lemon zest to avoid crushing the berries.
6. Turn the dough onto a floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges.
7. Transfer wedges to the prepared baking sheet. Brush tops with heavy cream and sprinkle with turbinado sugar.
8. Bake for 18-20 minutes, or until golden brown and a toothpick inserted comes out clean.
9. Cool on a wire rack for 5 minutes before serving.

Golden and crisp on the outside, these scones reveal a tender, berry-studded interior. Serve warm with clotted cream or a drizzle of lemon glaze for an extra zing.

Frozen Blueberry Scones with Vanilla Bean Glaze

Bake your way to bliss with these frozen blueberry scones, drizzled with a luxurious vanilla bean glaze—perfect for those lazy weekend brunches or a quick, indulgent snack.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, frozen and grated
• 1/2 cup heavy cream, chilled
• 1 pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup wild blueberries, frozen
• 1 cup confectioners’ sugar, sifted
• 1 vanilla bean, seeds scraped
• 2 tbsp whole milk

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, granulated sugar, baking powder, and salt.
3. Add grated frozen butter to the dry ingredients. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, mix chilled heavy cream, beaten egg, and vanilla extract. Pour into the dry ingredients, stirring just until combined.
5. Gently fold in frozen blueberries, being careful not to overmix to prevent dough from turning purple.
6. Turn dough onto a floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges.
7. Transfer wedges to the prepared baking sheet, spacing them 2 inches apart. Bake for 18-20 minutes, or until golden brown.
8. While scones cool, prepare the glaze by whisking together sifted confectioners’ sugar, vanilla bean seeds, and milk until smooth.
9. Drizzle glaze over cooled scones. Let set for 5 minutes before serving.

Just imagine biting into a scone that’s perfectly crumbly with bursts of juicy blueberries, all wrapped up in a sweet vanilla embrace. Serve these beauties with a side of clotted cream for an extra decadent touch.

Frozen Blueberry and Almond Scones

Elevate your morning with these Frozen Blueberry and Almond Scones—crispy edges, tender middles, and bursts of juicy berries in every bite.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream, plus 2 tbsp for brushing
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure almond extract
• 1 cup frozen wild blueberries
• 1/4 cup sliced almonds, for topping
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, granulated sugar, baking powder, and sea salt.
3. Cut in cold, cubed butter with a pastry cutter until mixture resembles coarse crumbs.
4. In a separate bowl, whisk together 1/2 cup heavy cream, beaten egg, and almond extract.
5. Gently fold the wet ingredients into the dry ingredients until just combined.
6. Carefully mix in frozen wild blueberries to avoid crushing them.
7. Turn dough onto a floured surface and pat into a 1-inch thick circle.
8. Cut into 8 wedges and transfer to the prepared baking sheet.
9. Brush tops with remaining heavy cream and sprinkle with sliced almonds and turbinado sugar.
10. Bake for 18-22 minutes, or until golden brown and a toothpick inserted comes out clean.
11. Cool on a wire rack for 5 minutes before serving.

Delight in the contrast of the crunchy almond topping against the soft, berry-studded interior. Serve warm with a dollop of clotted cream or a drizzle of honey for an extra indulgent touch.

Frozen Blueberry Scones with Chia Seeds

Drop everything and prep your baking sheets—these Frozen Blueberry Scones with Chia Seeds are about to become your new freezer staple.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, frozen and grated
• 1/2 cup heavy cream, chilled
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup wild blueberries, frozen
• 2 tbsp chia seeds
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt.
3. Using a box grater, grate the frozen butter directly into the dry ingredients. Toss lightly to coat.
4. Make a well in the center; pour in the heavy cream, beaten egg, and vanilla extract. Stir until just combined.
5. Gently fold in the frozen blueberries and chia seeds to avoid crushing the berries.
6. Turn the dough onto a floured surface; pat into a 1-inch thick circle. Cut into 8 wedges.
7. Transfer wedges to the prepared baking sheet, spacing 2 inches apart. Sprinkle with turbinado sugar.
8. Bake for 18-22 minutes, until golden brown and a toothpick inserted comes out clean.
9. Cool on a wire rack for 5 minutes before serving.

Unbelievably tender with a crisp sugar crust, these scones burst with juicy blueberries in every bite. Serve them warm with a dollop of clotted cream for an indulgent twist.

Frozen Blueberry Scones with Yogurt and Buttermilk

Zesty mornings call for something fresh, frozen, and utterly indulgent. These scones blend tart blueberries with creamy yogurt and tangy buttermilk for a bite that’s both refreshing and rich.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, frozen and grated
• 1/2 cup full-fat Greek yogurt
• 1/4 cup buttermilk, chilled
• 1 cup wild blueberries, frozen
• 1 large pasture-raised egg, lightly beaten for egg wash
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, granulated sugar, baking powder, and sea salt.
3. Using a box grater, grate frozen butter directly into dry ingredients. Toss lightly to coat.
4. Make a well in the center. Add Greek yogurt and chilled buttermilk. Stir until just combined.
5. Gently fold in frozen blueberries, being careful not to overmix to keep berries intact.
6. Turn dough onto a floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges.
7. Transfer wedges to prepared baking sheet. Brush tops with beaten egg and sprinkle with turbinado sugar.
8. Bake for 18-22 minutes, until golden brown and firm to the touch.
9. Cool on a wire rack for 5 minutes before serving.

Crisp edges give way to a tender, moist crumb studded with juicy blueberries. Serve warm with a dollop of clotted cream for a decadent twist.

Frozen Blueberry Scones with a Hint of Lavender

Unleash a burst of summer in every bite with these scones—frozen blueberries meet aromatic lavender for a pastry that’s both refreshing and elegantly floral.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream
• 1 pasture-raised egg, lightly beaten
• 1 tsp culinary lavender buds
• 1 cup frozen blueberries
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, granulated sugar, baking powder, and salt.
3. Add cold, cubed butter to the dry ingredients. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, mix heavy cream, lightly beaten egg, and lavender buds.
5. Gently fold the wet ingredients into the dry ingredients until just combined.
6. Carefully incorporate frozen blueberries to avoid crushing them, ensuring even distribution.
7. Turn the dough onto a floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges.
8. Transfer wedges to the prepared baking sheet. Sprinkle with turbinado sugar.
9. Bake for 18-20 minutes, until golden brown and a toothpick inserted comes out clean.
10. Cool on a wire rack for 5 minutes before serving.

Bask in the contrast of the scone’s crisp exterior against the juicy, frozen blueberries inside. The lavender’s subtle perfume elevates this treat, making it perfect for a brunch centerpiece or a sophisticated afternoon snack.

Conclusion

Craving something sweet and satisfying? This roundup of 14 delicious frozen blueberry scone recipes offers a treasure trove of options to delight your taste buds. Whether you’re a seasoned baker or trying your hand at scones for the first time, there’s a recipe here for you. Don’t forget to share your favorite in the comments and pin this article to your Pinterest board for your next baking adventure!