Almond scones
with cashew cream and strawberry jam
Paleo, gluten free, wheat free, grain free, refined sugar free, dairy free
What you'll need makes 12 small scones for the scones 3 C almond meal, ground almonds or almond flour 2 tsp baking powder 1/4 tbs cold pressed coconut oil or macadamia oil 2 tablespoons raw pure honey 1 tsp vanilla extract or paste 2 eggs for the cashew cream filling 1/4 C cashews, soaked overnight 1 tsp raw pure honey 1/2 tsp vanilla 1/3 C 100% raspberry or strawberry jam 1/4 C fresh raspberries or strawberries to garnish | How to make it for the scones Preheat oven to 150 degrees C. Combine almond and baking powder. Add the oil, honey, vanilla and egg and mix until it forms a soft dough. Dust a clean bench with almond meal. Place the dough over the almond meal and flatten to about 1 cm thick. Cut into rounds and place on a lined baking tray. Bake for 15-20 minutes or until golden and cooked through. for the cashew cream Drain and rinse soaked cashews. Place in a processor and cover with water just enough to cover the cashews, add honey and vanilla. Process until creamy and combined. Serve scones warm with jam, cashew cream and berries to garnish. |