Scones:
2 1/2 c almond flour
1/2 c coconut sugar
1/2 c butter or vegan butter substitute, softened
2 tsp ground cinnamon
1 tsp cream of tartar
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp vanilla extract
1/2 tsp sea salt
2 eggs
Topping:
2 tbs coconut sugar
1/2 tsp cinnamon
Glaze:
2 tbs honey
2 tbs coconut cream
pinch of cinnamon
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, mix the scone dry ingredients: almond flour, sugar, cinnamon, cream of tartar, nutmeg, baking soda, and salt
In another large bowl, mix the scone wet ingredients: butter, vanilla and eggs.
Add the mixed wet ingredients to the bowl of mixed dry ingredients. Stir until well combined.
Place the dough on the parchment paper covered baking sheet and shape into an 8 inch circle
Mix the topping ingredients and sprinkle on the circular dough. Cut into 8 wedges and separate them on the parchment to give room to expand while baking.
Bake for 20-25 minutes until slightly brown, then cool on a wire rack
Mix the glaze ingredients and drizzle on cooled scones
Remember … Be The Organic U – Feed Your Soul
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