here and here for some of my other scone recipes) and with the crispness of the morning air the last week or two, these divine baked goods have been calling to me (either that or it's a random baby craving from my pregnancy... I'm really not sure). I've made these a few times and they've definitely satisfied not only my craving, but also my body with the high protein and high fiber content. My kids love to eat them spread with fruit-sweetened jam, and I think they are excellent with a dab of butter and some extra honey. Sometimes we eat them alone, but they are also a wonderful compliment to some eggs and fruit for a weekend brunch.
Cinnamon Honey Scones
1 1/2 cups almond flour
1/2 cup ground flaxseed
3/4 teaspoon baking soda
1 heaping teaspoon cinnamon
2 tablespoons raw honey
1 teaspoon vanilla
1 teaspoon Xylosweet
1 teaspoon cinnamon
Preheat oven to 350 degrees. Line a baking sheet with parchment paper (or lightly spray with coconut oil cooking spray).
In a large bowl, mix together dry ingredients. In a small bowl, whisk wet ingredients. Add wet ingredients to dry and stir until combined. Form into a dough ball and place dough ball onto prepared baking sheet. With slightly wet hands, press the dough ball into an 8 inch even circle.
Combine topping ingredients in a small bowl and sprinkle over the top of the scone circle. Score the scone circle into 8 even wedges.
Bake 10 minutes. Remove from oven and cut through the scored wedges to separate. Place back in oven for 2-4 more minutes to allow the edges of the scones to crisp up a bit (I like mine a little crispy).
Enjoy with fruit-sweetened jam or grass fed butter and raw honey.
Makes 8 scones.