The newest craze in the baking world is a hybrid called the “cronut” (crossiant/donut). Although I have not yet sampled one, I can imagine how absolutely delicious it must taste (hint, hint…someone PLEASE start selling these!)
This scone recipe was given to me from a client who used to make these at a coffee shop years ago. I followed the recipe thinking it would taste like a traditionally dry scone, but rather it came out as a scuffin (scone/muffin hybrid). I have always tended to prefer muffins over scones, but now I can say that I have found a delicious compromise.
The beautiful tart cherries I found at Slone’s farmer’s market a few weeks ago particularly inspired me to bake these. Any of her delicious berries would shine in this recipe, and dried fruit in the winter would suffice as well.
Although “scuffin” is not an appetizing word, I promise you will not care what they are called once you take that first bite. This recipe is gluten free, full of antioxidants and healthy energy.
Recipe: Almond Flour Scones
- ½ c soft butter
- ½ c sugar (I used ¼ c agave syrup)
- 2 eggs
- 1 t vanilla
- ½ t salt
- 1 T coconut syrup (think latte flavoring)
- 1 t almond extract
- 3 c almond flour
- 1 c cherries
- ½ c dark chocolate chips
- 1 c dried unsweetened coconut
- Mix butter and sugar. Add eggs and mix well.
- In same bowl combine vanilla, salt, coconut syrup, almond extract.
- In separate bowl mix almond flour, fruit, coconut, choc chips.
- Slowly mix dry to wet and combine thoroughly.
- Pour into muffin pan.
- Bake @ 325, 25-30 minutes (Disclaimer: my stove is from the 1960’s. Baking time may be considerably less on a newer model.)