One early morning last week, I got creative in the kitchen and baked scones to go with my coffee. After nearly three weeks without any natural or refined sugars, I decided to indulge my baking hobby and enjoy a little something that was nourishing and just slightly sweet. My three year old kitchen helper did most of the baking with me so we shared a nice date at the old weathered table taste testing our goodies. He enthusiastically gave these scones a THUMBS UP review. I liked them too.
We used one bowl for mixing and a parchment paper-lined cookie sheet for baking to make clean-up a breeze. I shaped the ball of batter into a large round loaf on the parchment paper with my fork and then used a frosting spatula to cut and separate the loaf into triangles. After baking and before the scones cooled, I used the frosting spatula again to separate the triangles more clearly where they had spread and baked together. In hindsight, I think it would have been easier and just as tasty to simply use an Ice Cream Scooper to make rounded scones. Baking them a couple inches apart like you would cookies would still yield the same delicious result. If you try this method, please let me know how they turn out. Be careful to watch how long you bake them. If they’re individually smaller, they should finish baking more quickly than my larger scones. Here’s a photo of the scones right before they went into the oven:
I know it’s hard to wait on sampling as soon as a baked good comes out of the oven but please try! Wash the dishes, set a nice table, or make a cup of fresh coffee or tea. Nut flour baked goods do need a few extra minutes to set as they cool. You can’t rush them. Enjoy!
- 1/3 cup ghee and coconut oil blend
- 1/3 cup Grade B maple syrup
- 2 eggs
- 2 cups hazelnut flour
- 1 Tablespoon coconut flour
- 1 Tablespoon baking powder
- 1/2 teaspoon vanilla-infused sea salt (substitute with 1/2 tsp. sea salt and 1 tsp. vanilla)
- 1/2 cup blackberries
- Preheat your oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper.
- In a large bowl, whisk eggs, melted coconut oil, ghee, and maple syrup together before adding the remaining dry ingredients. Once the batter is mixed, gently fold in your berries. Shape your dough into preferred shapes on the parchment paper, allowing room for the batter to spread during baking. Bake about 30 minutes and let cool 10 minutes.
- If you decide to make smaller scones using an ice-cream scoop, be careful not to bake them as long as mentioned here to avoid burning.
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