Lemon & Blueberry Scones | Joshua Shaffer

Ingredients

• 1 can (about 15 oz) of cannellini beans (Other kidney beans work, but they will color the batter)
• liquid from the can of beans or an equivalent amount of water
• 1 cup of rolled oats
• zest and juice of a lemon
• 2 pods of cardamon (Ground if not using a high powered blender)
• 1 1/2 Tbsp of maple syrup
• 1 tsp of baking powder
• 24 to 36 Blueberries (Other berries may also be good)