Copied
Cinnamon Walnut Scones
Prep:
|
Cook:
.svg){kind=icon}
Unknown
Ingredients
3 eggs, well beaten
¼ cup honey
¼ cup melted butter or oil
½ tsp salt
½ tsp baking soda
1 tsp cinnamon
¼ tsp cider vinegar
2¾ cup almond flour
½ cup currants
½ cup chopped walnuts
No items found.
3 eggs, well beaten
59 ml honey
56 grams melted butter or oil
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) baking soda
1 tsp (5 ml) cinnamon
¼ tsp (1.25 ml) cider vinegar
275 grams almond flour
72 grams currants
56 grams chopped walnuts
No items found.
Rating
.svg)
Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
-
Disease state
-
Instructions
- Preheat oven to 325°F (163°C).
- Beat together eggs, honey, and oil or butter.
- Add salt, soda, cinnamon and vinegar and mix well.
- Stir in flour, nuts, and currants to make a fairly stiff dough.
- Drop by large spoonfuls in 12 globs on a baking stone or on cookie sheets that have been lined with parchment paper.
- Flatten each scone a little with a wet silicone spatula or wet fingers.
- Bake 20-30 minutes at 325°F (163°C) until nicely browned, firm when inserted with a toothpick, and hollow sounding when tapped.
- Cool on racks.
No items found.
Nutritional Info
Storage
Notes
These keep well at room temperature for at least a week.
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments