Scones
Serves | 6
Ingredients:
8 tbsp coconut oil, ghee, or butter, melted and cooled
¼ c maple syrup or honey
Splash of vanilla extract
1 c rolled oats
2 c almond flour or ¾ c all-purpose flour
Pinch of salt
Desired mix-ins *see notes
Directions:
Preheat oven to 350°F.
Combine wet ingredients in a mixing bowl with a fork, add dry ingredients, and mix. Gently fold in one heaping handful of mix-ins.
Form a round circle with the dough, about 1” thick, on a parchment paper lined baking sheet. Slice into 6 triangles using a pizza cutter.
Bake for 30-35 minutes or until golden brown on top.
Notes: The “or” separating the flour ingredients indicates the grain and grain-free variations. Our preferred variation is using almond flour, butter, maple syrup, and mix-ins such as chocolate chips, peaches, strawberries, raspberries, blueberries, or lemon zest and poppyseed.
To Serve: Drizzle with honey yogurt, fresh fruit, or a maple glaze. To make the glaze, whisk ~ ½ c powdered maple sugar (blend maple sugar in a food processor for 1-2 minutes until fine and powdery) with a small splash of milk and vanilla extract until your desired consistency is reached.
You’ll find this recipe (and more like it!) in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.
