Pear & Almond Scones
My sister kept asking me to make her healthy scones as a quick breakfast alternative for her rush to work in the mornings, I love scones but its something I never thought would really be the same if turned healthy… oh how i was wrong! These scones are my new favourite breakfast -great on the go or even a tea time snack! I had 5 the day after I made them and didn’t feel one bit guilty, they are lovely just by themselves and need no accompanist however if you feel like you need butter do try coconut oil as a spread, its really good and gives that buttery texture! I advise Leaving them until the next morning this isn’t essential but in order for the scones not to be dry they’re still a little moist inside when taken out after 25 minutes but if you leave them aside overnight they are perfect! However I demolished one straight out of the oven and it was still delicious!
Serves 8 scones
Cooks in Minutes
- 3 cups of almond flour
- 1/4 cup coconut oil – not melted
- 2 eggs
- 1.1/2 tablespoons of honey
- 2 teaspoons baking powder – gluten free versions available
- 1. 1/2 small ripe pears – remove skin and chop into cubes
- 1 teaspoon of ground cinnamon
- Preheat oven to 190°C
- Add the almond flour,cinnamon and baking powder into a large mixing bowl
- Next add the eggs, honey & coconut oil and combine well, use your hands to create a dough like mixture
- Add in the chopped pear and once again using your hands to mix, the dough should be wet enough that it sticks together easily.
- To prepare the dough for cutting, sprinkle some almond flour on a wooden chopping board before pressing the dough down until its rough 2inchs thick, using a cutter to make your scone (if you don’t have one try using the rim of a glass) place on a lined baking tray
- Mine were exactly 25min and I left them aside until the next morning, they’re also nice reheated in microwave!