Cinnamon Almond Butter Scones

Most scones are packed with added oils & sugars. Heavily processed & sweet. Well this recipe is here to change that! These scones are very crispy & resemble that layered, flaky texture of a traditional scone. As someone who doesn't like to indulge in a lot of oil or sugar, scones weren't really ever in my radar. But I decided to come up with a recipe that anyone could make (simple ingredients) but that was healthy & had great texture & taste! I think I did it! If you have a nut allergy you could always sub sunflower butter in for the almond butter. These scones aren't only oil-free, but they can easily be made refined sugar-free too! 

Ingredients:

• 1 cup unbleached flour

• 1 cup spelt flour

• 1 tbs aluminum-free baking powder

• 1/4 cup packed organic brown cane sugar or coconut sugar

• pinch of salt

• 3 tsp cinnamon

• 1/4 cup + 2 tbs unsalted natural almond butter

• 1 flax egg (1 tbs ground flax mixed with 3 tbs water, set for 10 minutes)

• 3/4 cup unsweetened almond milk

Topping:

• 2-4 tbs organic cane sugar or coconut sugar

• 1 tsp cinnamon

• 1/4 cup almond milk

Coconut Drizzle (optional):

• 1/4 cup coconut butter

• 2 tbs maple syrup

• 1-2 tbs water

• pinch of salt

Directions:

1. Preheat the oven to 400 degrees

2. In a large bowl, combine the flours, baking powder, sugar, salt, & cinnamon

3. Whisk together until evenly combined

4. Add in the almond butter & use your hand to press the flour & almond butter together to form a sand-like crumbly texture

5. Make a well in the center of the flour & almond butter mixture & pour in the milk & the flax egg

6. Start to move the flour into the wet center with a spatula

7. Once the mix has become pretty wet, go in with your hands & gently combine into a ball. Do not over mix!

8. Place the dough onto a lightly floured surface & kneed about 5 times

9. Flatten out into a 2 inch high disk

10. Use a knife to cut the round into 8 triangles

11. Place the scone triangles on a parchment or silpat lined baking tray

12. Use a brush to lightly coat the top of each scone with almond milk

13. Sprinkle on the cinnamon & sugar mix

14. Bake in the oven for about 25 minutes or until golden brown & crispy on the outside

15. Once they are finished baking, let cool for 10 minutes

16. While the scones are cooling, make the coconut drizzle by heating the coconut butter, maple, 1 tablespoon of water, & salt in a small saucepan over low heat

17. Once the the mixture has melted together, check the consistency. If it's too thick, add more water. It should be thin enough to drizzle but thick enough to stay on the scone

18. Drizzle one the scones and enjoy or save in an airtight container....if they last :)