A cashew-flour based gluten-free fruity and fragrant scone!
Take some cashew flour base, add arrowroot starch for lightness and fluffiness, and sweeten with fresh blueberries and honey to make a healthy variant to the traditional American scone.
Ingredients:
- 1-1/2 cups of unsalted cashews. Blend the cashews in a food processor. (You can substitute with a mix of 1/2 cup almond flour and 1 cup of cashew flour too).
- 1/4 cup arrowroot powder
- Pinch of salt
- 1 tsp baking powder
- 1 cup of fresh blueberries. (Fresh is lovely, but substitute with dry berries if more convenient)
- 1/4 cup extra virgin coconut oil (or butter)
- 3 tbsp honey (preferred) or maple syrup
- 2 tsp vanilla extract
- 1 tbsp lavender flowers (dried or fresh)
- 1 egg
Method:
- Preheat oven to 350°F and line a 9-inch metal pan with parchment paper.
- Put the cashews into a food processor and blend until coarsely ground. Pour into a large mixing bowl.
3. To complete the dry ingredients for the scone, add the arrowroot starch, salt, baking powder, and lavender flowers to the cashew flour.
4. In a mixing bowl, prepare the wet ingredients for the scone – add coconut oil, honey, vanilla, egg and whisk it until you achieve a creamy texture and consistency.
5. Pour the whisked wet ingredients into the dry cashew mixture. Stir well and fold the blueberries into it. When you are done mixing, the texture of the batter should have a moist, cake-like consistency.
6. Pour the batter into the parchment-lined 9-inch pan. Use the back of a spoon or your fingers to evenly spread the batter across the pan for consistent thickness. Put it into the oven and bake at 350°F for 30 minutes.
7. Once the scone passes the toothpick test, take it out of the oven. Allow it to cool for 10 minutes. Then slice and enjoy!
These scones do not turn out dry and crumbly like the typical scones. They are softer, and melt-in-the-mouth as you enjoy them. Mmmm…so good! 🤤😍
This is a must try, let met know what you think!😊
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