Courtnay’s Scones

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Ingredients

  • 1 cup oat flour
  • 1 cup almond flour (also called almond meal)
  • 1 cup hazelnut flour
  • 1/2 cup 100% pure maple syrup
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon water
  • 1/3 cup dried cherries (optional)
  • 1/3 cup pistachios (optional)
  • 1/3 cup pecans (optional)
  • 1/3 cup chocolate chips (optional)

Preparation:

  1. Preheat a conventional oven to 400º F, convection 375º. Line a baking
    sheet with parchment paper.
  2. In a bowl, combine the flours. Add the maple syrup, vanilla, and water and
    gently fold the ingredients together with a rubber spatula until the dough
    forms into a sold clump. Fold in the dried fruit, nuts, or chocolate chips.
  3. Divide dough in half. On a lined cutting board or work surface, press the
    dough into two round pies. Use a sharp knife to cut the pie into 8 wedges.
  4. Arrange the wedges about 1/4 inch apart on a parchment lined baking
    sheet.
  5. Bake from 13-18 minutes. They should be lightly brown over the top.
    Keep a close eye as they brown quickly due to the nut flours. They taste
    incredibly good right out of the oven.

Yield: 16 triangles

All recipes provided by: AlmostVeganCookingSchool.com