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Thursday, July 26, 2012

Almond Scones

From the Kitchen of: Kelcie

Almond Scones
2 cups blanched almond flour
1/2 cup + 3 tbsp. coconut flour
1/2 cup powdered coconut sugar
1/3 melted coconut oil, butter or ghee
3 eggs, free range
1 tsp. almond extract
1/2 cup crushed almonds

Combine almond flour, coconut flour and coconut sugar.
Whisk eggs, oil and almond extract.
Pour wet ingredients into dry ingredients.
Fold in almonds into dough.
Form into cookies (press down and flatten).
Bake at 350 for10-15 minutes.

Variations: Add 1 Tbsp. of vanilla in place of almond extract and add either walnuts, blueberries, raspberries or chocolate chips in place of almonds.

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