Recipe of the Week: Honey Scones

Recipe of the Week: Honey Scones

Here’s a sweet treat to enjoy with your coffee and tea that won’t completely ruin your diet. 

Instead of a dense pastry, these fluffy scones are a perfect on-the-go treat! The trick to making these scrumptious scones so light and fluffy is whipping the egg whites.

Additionally, the ooey-gooey honey topping and coarse sea salt create a lovely flavor contrast you can’t resist. If you’re looking to avoid some of the added sugar in the recipe, feel free to skip the honey glaze- but we recommend keeping it!

Courtesy of RealHealthyRecipes.com

Servings: 8

Here’s what you need...

•2 cups blanched almond flour
•½ cup flax meal
•1 cup arrowroot starch
•⅓ cup coconut flour
•1 tablespoon baking powder
•½ teaspoon sea salt
•½ cup coconut oil, softened
•3 tablespoons raw honey, melted and divided 
•8 egg whites
•1 tablespoon coarse sea salt

Instructions:

  • Preheat the oven to 375 ̊F. Line a baking sheet with parchment paper.
  • Combine the blanched almond flour, flax meal, arrowroot starch, coconut flour, and baking soda in a bowl. Mix well. Add the coconut oil and 1 Tablespoon of the honey and mix to combine.
  • Whip the egg whites until soft peaks form. Combine the dough with the whipped egg whites. Carefully fold together with a large spoon. Cover the dough with plastic wrap and chill in the fridge for 20 minutes.
  • Place the dough on the prepared baking sheet and pat into an 8-inch round, ¾ inch thick. Cut the round into 8 wedges, and brush the tops with the remaining 2 Tablespoons of melted raw honey. Sprinkle with the coarse sea salt.
  • Bake for 15 minutes until the scones are golden top. Enjoy!

Nutritional Analysis: 

One serving equals: 269 calories, 20g fat, 17g carbohydrates, 875 mg sodium, 4g fiber, 7g protein, and 6g sugar

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