So maybe it's been so long since I've eaten a real scone that I'm deluding myself on how good these actually are... but they are DELICIOUS. They will not leave you longing for the" real" thing like some things may (can you say pizza!). I've even made them for guests who still eat everything and get rave reviews (and I don't think they're just being polite. They can be made without dairy and don't contain nuts or eggs so many people with sensitivities can enjoy them as well. Ahhhhh! They also freeze really well. I like to keep them on hand so in a pinch I can throw one in my sons lunch for a healthy filling treat when I'm especially rushed in the morning and don't know what to put in there. They also make a lovely addition to a Sunday brunch.
½ cup coconut flour
½ cup arrowroot flour
½ tsp baking soda
1 tsp cinnamon
¼ tsp REAL salt
½ cup butter (sub palm shortening for dairy-free)
3 Tbsp ground flax seed
6 Tbsp milk kefir OR raw milk + 1 Tbsp AC vinegar
½ tsp vanilla extract
¼ cup mild flavored honey
6 large organic medjool dates, chopped
⅓ cup crispy pecans or walnuts
Pre heat the oven to 350 degrees. In a small bowl, stir together the ground flax, milk kefir*, honey, and vanilla extract. Let sit for about ten minutes.Whisk together the dry ingredients in a large bowl. Cut in the butter using a pastry cutter or fork until the mixture resembles a coarse meal. Stir in the flax mixture until completely mixed. The mixture should be somewhat dry, but will come together when you squeeze it in your hand, similar to pie crust. If it is too dry, add in cold water a tsp at a time until mixture comes together. Add in chopped crispy nuts and chopped dates.
Scoop the large ball of dough out and place on an ungreased, parchment lined baking sheet. Flatten into a disk about 1/2 inch thick. Slice into 8 wedges with a sharp knife. Bake for about 15-20 minutes or until edges are slightly golden
. * For dairy free: Use 6 Tbsp coconut milk + 1 Tbsp Apple cider Vinegar in place of milk, and use Organic Palm Shortening for the butter.
For Blueberry Scones leave out the cinnamon and dates. Add in ½ - ¾ cup frozen blueberries.
For a scone that tastes like an oatmeal cookie add in ⅛ - ¼ teaspoon nutmeg (according to taste).
*This is a recipe that I've adapted from Eat Nourishing