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

Ingredients

• 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.

Instructions

1. Preheat oven to 350°.
2. Line a cookie sheet with parchment paper use a baking stone like I did to keep scones from sticking.
3. In a sauce pan gently melt the butter and liquify the honey.
4. Add the vanilla extract to the liquid mixture and remove from heat.
5. Mix all dry ingredients together in a large bowl.
6. Add the butter, honey, vanilla mixture to the dry ingredients and blend.
7. Add eggs and water.  Mix well.
8. Fold in berries.
9. Scoop and make dough balls roughly the size of clementines.
10. Flatten and place 3 inches apart on the cookie sheet.
11. 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!