I had the urge to bake something last night. Something luscious,something buttery, something undeniably cake-like. What can I say…old habits die hard 🙂 So, instead of reaching for my trusted Bette Crocker cookbook and churning out something that would be absolutely delicious, but leave me feeling less than spectacular afterward, I reached for this cookbook by friend and fellow healthy eater/cross fitter Diane Frampton:
Like to lean more about Diane her cook book? Go ahead…click the book!
In it I found the inspiration for exactly what I was craving. (Remember, I’m not much of a cookbook person. Evan (my husband) prefers to call it Freestyle cooking. So the recipe below is my own fly-by-the-seat-of-your-pants variation on Diane’s original Blueberry Scone recipe.) The end result…these Berry Good Scones! Moist, buttery, soft and delicious these were a perfect satisfaction for my dessert want and even better as a breakfast treat (BONUS!). Serve them warm with an extra spread of butter or a drizzle of honey and a great cup of coffee and you’ll make friends for life. They also keep very well when tightly wrapped, but I doubt they’ll last that long 🙂
Berry Good Scones
- 4 c almond flour
- 1 c coconut flour
- 2 sticks butter (organic is good, grass fed is best – Try Kerrygold. Find it with the premium cheeses)
- 1/3 c honey (raw, unprocessed is best – Try Honey in the Rough in the Health Food section)
- 2 tsp vanilla extract
- 1 tsp sea salt
- 2 tbsp baking soda
- 4 eggs
- 1/2 c water
- 2 c berries (fresh or frozen) – I used fresh blueberries & strawberries (1 c each) because that is what I had gotten at the store that morning.
- Preheat oven to 350°.
- Line a cookie sheet with parchment paper use a baking stone like I did to keep scones from sticking.
- In a sauce pan gently melt the butter and liquify the honey.
- Add the vanilla extract to the liquid mixture and remove from heat.
- Mix all dry ingredients together in a large bowl.
- Add the butter, honey, vanilla mixture to the dry ingredients and blend.
- Add eggs and water. Mix well.
- Fold in berries.
- Scoop and make dough balls roughly the size of clementines.
- Flatten and place 3 inches apart on the cookie sheet.
- Bake for 15 min or until golden brown.
Makes 34 scones – Seem like a lot? Remember – cook once, eat twice. You’ll be glad you did!