Please forgive the lack of picture here. Our camera has decided to “pursue other opportunities” as a paperweight, so we are in the market for a new one. Luckily Costco is having a good price on a higher-quality camera, so perhaps the next generation of blog photos will look a bit more professional! One can only hope…..but back to the scones. If there ever were a more picture-perfect breakfast, I haven’t seen one in a while. One that was delicious, nourishing, and grain-free at least! Read on….
I’ve told you before what a huge fan I am of Elana’s Pantry. Well, there are several modifications that I made to one of her recipes that I feel qualify me to post it as my own (with much credit to Elana’s inspiration!!) This grain-free breakfast has only the smallest hint of sweetener, but it is low on the glycemic index and two small scones for breakfast with some kerrygold butter held me over all morning until a late lunch!
Some fun features of this recipe include the use of duck eggs, which I highly recommend for baking. They give rise and fluff like none other! I also used thrifty Trader Joe’s almond meal instead of the more spendy Bob’s Red Mill or other blanched almond flours. I find that even though Elana only vouches for the particular brands of almond flour in her book, I find that TJ’s works great. And at $3.99 per lb, you can’t beat it! I was also really excited to try out my long-searched for find: Coconut Nectar! It’s a great, low-glycemic, minimally processed, low-fructose alternative to agave nectar. I found it when I was in Califoria. Coconut Secret is the brand, but I haven’t been able to find it in any Oregon stores, so I stocked up in California.
Cherry-Chocolate Chip Scones
Makes 14 scones
I used fresh, pitted cherries for this recipe, but dried would be fine as well!
2.5 cups of almond flour
1/2 tsp sea salt
1/2 tsp baking soda (not GAPS allowed)
2 TBS coconut nectar (honey works too)
1/4 tsp liquid stevia
1/3 cup melted butter
1/2 cup pitted, fresh cherries
1/4 cup 73% dark chocolate chips
Preheat oven to 350. Line a baking sheet with parchment paper or simply grease with butter.
In a medium bowl, mix together dry ingredients.
In a separate bowl, whisk eggs until combined. Add melted butter and coconut nectar or honey, and stevia.
Combine wet and dry ingredients.
Fold in cherries and chocolate chips.
Drop about 1/4 cup at a time of dough onto prepared baking sheets and shape as desired (I like the triangle look personally).
Bake for 15 minutes. Serve with butter or whipped cream for a delicious, filling, low-glycemic breakfast!