Almond-Raspberry Scones (Cooked) Recipe by Lynn Griffith Almond-Raspberry Scones Ingredients: 1 3/4 cup gluten-free all purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons cold, solid coconut oil or butter 3 tablespoons raw honey or coconut sugar 1 cup milk of choice 1/4 teaspoon almond extract 1/3 cup almond pulp 1 cup raspberries 1 tablespoon of milk for brushing 1 tablespoon of coconut sugar for sprinkling Raspberry Honey Ingredients: 1/2 cup red raspberries 1 date 1/4 cup raw honey *Veganize: Omit honey and add more dates to desired consistency Almond-Raspberry Scones Instructions: Preheat oven to 400 degrees and line baking sheet with parchment paper. Place flour, baking powder, salt and coconut oil or butter in food processor and pulse until crumbly. Place flour crumble into a large bowl and add milk, sugar or honey, almond extract, and almond pulp to bowl and stir. Gently fold in raspberries. On floured surface, roll into circle 1 inch thick. Cut circle in half and then cut each half into four triangles. Place triangles on baking sheet and brush with milk and sprinkle with coconut sugar. Bake for 15 minutes. While baking place raspberries, date, and honey into food processor and blend until smooth. Remove scones from over, pour syrup over and enjoy! Read more and PIN recipe for later ↓ news.therawfoodworld/almond-raspberry-scones/
Posted on: Tue, 02 Sep 2014 17:30:01 +0000