These scones were inspired by my Momma! She has always loved scones with her coffee, so I set out to Scrounge up a healthier version of a scone.
Here they are! They're SO delicious and filled with juicy berries, crunchy pecans and a little sweetness from the chocolatey chips. These bad boys are gluten free made with almond flour. Enjoy these with a warm cup of matcha or coffee and have yourself a morning!
Happy Scrounging!
Jenna
T h e S c r o u n g e
If you don't have these exact ingredients, Scrounge with the things you have at home and you may create something even better!
If you don't have almond flour, try oat flour
If you don't have chocolate chips, use cocoa nibs, chop up a chocolate bar, or do without
If you don't have blueberries, use blackberries, strawberries or raspberries
If you don't have pecans, use any nut or do without
If you don't have vanilla extract, try almond or lemon extract or do without
If you don't have honey, use maple syrup
I n g r e d i e n t s
*makes ~ 9 scones
Dry
2 cups almond flour
3/4 tsp baking soda
1/4 tsp sea salt
1/3 cup chocolate chips
1/3 cup fresh or frozen blueberries
1/3 cup pecan halves
Wet
2 eggs
1/2 tsp vanilla extract
1/4 cup honey
Frosting (optional)
Dastony Coconut butter - use code "SCROUNGE" for 10% off
D i r e c t i o n s
Preheat oven to 350°F and line cookie sheet with parchment paper.
Mix wet ingredients and dry ingredients in separate bowls.
Pour the bowl of mixed wet ingredients into the bowl with mixed dry ingredients and mix all together.
Scoop large scoops on to parchment paper a few inches apart.
Bake for 12 minutes.
Drizzle with coconut butter, if desired.
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