DATE & WALNUT SCONES

8 scones, 30 minutes

INGREDIENTS

Dry:

• 1 ¼ cup gluten-free flour blend (mix of rice flour, almond flour, and arrowroot starch)

• 1 tsp baking soda

• ½ tsp cinnamon powder

• 1/4 tsp cardamom powder, freshly ground

• ¼ tsp pink Himalayan salt

Wet:

• 1 cup almond milk (or coconut milk)

• ¼ cup chopped Medjool dates (softened in warm water for 5 minutes)

• 2 tbsp maple syrup

• 1 tsp vanilla extract

• 1 tbsp fresh lemon juice 

Add-ins:

• ½ cup chopped walnuts

DIRECTIONS

1.  Preheat to 375°F (190°C).

2. Lightly grease a baking sheet (for the flat disk method) or line a 9x9-inch baking dish with parchment paper (for the easy method).

3. In a bowl, mix all the dry ingredients.

4. In another bowl, whisk together the wet ingredients, making sure the dates are well incorporated.

5. Slowly mix the wet into the dry, stirring gently until a dough forms.

6. Fold in the chopped walnuts.

Flat disk method:

1.  Shape the Scones

2. Lightly flour a clean surface or a piece of parchment paper.

3. Place the dough onto the surface and gently press it into a flat circle, about ¾ to 1 inch thick and 6-7 inches wide.

4. Use a sharp knife to cut the disk into 8 equal wedges (like slicing a pizza).

5. Transfer the wedges to a baking sheet, spacing them about ½ inch apart.

6. Bake for 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Baking dish (easy cake-like method):

1.  Pour or press the dough evenly into a greased or parchment-lined 9x9-inch baking dish.

2. Bake for 25-30 minutes, or until the center is fully set and a toothpick comes out clean.

3. Let cool for 10 minutes, then cut into 8 squares or wedges before serving.

#breakfast #snack #dessert #vata #pitta #kapha #fall #winter #summer #spring #kidfriendly

Notes

• A naturally sweetened scone that is easy on digestion and great for you AND the kids. Who doesn't love another grab-and-go breakfast or sweet treat?

• If you use the baking dish method, it is much easier. But, your scones will be more cake like...kind of like scone bars. Which isn't bad, but not that classic scone texture.