I love baking. It’s a great way to take a few mundane ingredients and turn them into something amazing. I’ve been told over and over again that baking is like a science: you have to follow the recipe to the letter and add in everything exactly as stated or your final product will be a disaster, but that’s never been my experience. I love my “crazy creations” and I hope that you’ll love this one as well!
I actually set out to make scones one morning when I accidentally ended up making blondies, or cookie brownies. Whatever they are, they’re delicious, and I hope that you’ll enjoy them. I made these first with blueberries, but I’ve found that they are a lot better with chunks of walnut, slivered almonds, or, of course, topped with whipped cream and homemade peanut butter cups made with PB2 to spare us all some of the calories!
So, without further ado, here’s the recipe for this delicious creation!
-Scone pan (for easy portion control!)
-2 cups of almond flour
-1/4 cup of coconut flour
-1/2 cup of sugar
(I don’t have a sweet tooth, but my friend raises it to 3/4 cup and says it’s perfect!)
-8 tablespoons of melted coconut oil
-1/2 cup slivered almonds
-1/2 tbsp cinnamon
-1 tsp nutmeg
-1 tsp clover
-2 tsp baking power
-2 tsp vanilla
-Pinch of salt
1. Preheat the oven to 350. If you’re going to to use a baking pan, now’s the time to grease it down! Otherwise I recommend using silicone.
2. Put your almond and coconut flour into a flour sifter and churn it into a bowl. This will give you more of a light, fluffy texture, since coconut flour can be especially coarse. Add in the sugar, spices, baking powder, and salt. (Basically all the dry ingredients!)
3. In a separate bowl, melt down your coconut oil and then mix in the eggs and vanilla. Stir that into your flour mixture.
4. The dough might be a little bit stiff. Sometimes coconut flour requires a splash of almond milk if it looks to dry to make it a little easier to work with. When you’re satisfied with it, add in your slivered almonds and give it a quick stir.
5. Bake for 20-25 minutes until they look like they’re done rising and a toothpick comes out clean.
6. I usually serve them warm, with whatever toppings you enjoy. Happy baking!