I love scones in the fall/winter and enjoy playing around with the endless combinations. This is a simple apple, cinnamon, and date recipe with a pecan cream to bring the dough together. These scones are on the sweeter side than my other ones, sweetened with dates, apples, and Lakanto monk fruit sweetener. Perfect for breakfast hot out of the oven or for a coffee break snack. Enjoy!
Makes 8 or more
Ingredients:
1/3 cup pecans (sub cashews) soaked in boiling water for at least 30 minutes or overnight at room temp water
1 tsp vanilla
Dry
2 cups spelt flour
1/3 cup almond flour
1 tbsp baking powder
1/2 tsp salt
4-5 tbsp Lakanto classic sugar replacement (sub sugar of choice)
Apple Mix
1 apple, peeled and diced
1 heaping tsp cinnamon
1/4 heaping tsp allspice
1/4 heaping tsp nutmeg
3 dates, chopped
Instructions:
Soak pecans (or cashews) in boiling water for at least 30 minutes or in regular water overnight. (I always do overnight)
Preheat oven to 400 degrees.
Drain the pecans (or cashews) and place them in a Vitamix or other high powered blender and add 3/4 cup fresh water. Blend until creamy. Add the vanilla.
Mix together dry ingredients in a large mixing bowl.
In a small bowl toss together the Apple Mix ingredients.
Gently mix the nut cream with the dry ingredients until craggy. Then gently fold in the apple mixture doing your best to form a ball.
Place parchment paper on baking tray and sprinkle with a touch of flour. Dump dough onto the floured paper and pat into the shape of a circle about 1 inch thick (you will need to flour your hands to keep from sticking). Using a pizza cutter, score dough into 8 pieces.
Place in oven and cook for 20 minutes or until done.
If preferred, drizzle with a sweetened cream cheese or powdered sugar glaze. Alternatively, sprinkle tops with sugar and cinnamon prior to baking.
留言