Author Notes
My April 2015 diagnosis of early onset Diabetes II has also been a grand adventure in cooking, learning to think and make in totally new ways. These scones have become my favorite go-to food for a mid-morning snack with coffee. I’ve carried these, individually wrapped up and stuffed in my backpack, for a week, even while on extended travel in places such as Indonesia and China. This recipe freely adapted from:
http://asweetlife.org/recipes/low-carb-cinnamon-apple-scones/
—Brian Coppola
Ingredients
- Dough
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3 cups
Almond flour
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0.50 cups
flax seeds
-
0.25 cups
Splenda
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0.50 cups
rough chop dark chocolate crusted almonds
-
0.50 cups
rough chop high quality 85%+ dark chocolate
-
2 teaspoons
baking powder
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2 tablespoons
freshly ground cinnamon
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1 tablespoon
allspice
-
1 tablespoon
ground cloves
-
2
large eggs, lightly beaten
-
0.25 cups
melted butter
-
1 tablespoon
vanilla
- Topping
-
2 tablespoons
melted butter
-
2 tablespoons
Splenda
-
3 tablespoons
100% cocoa powder
-
1 tablespoon
freshly ground cinnamon
-
1 tablespoon
almond flour
Directions
-
Pre-heat oven to 325F.
-
Line a baking pan with parchment paper
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Wisk all the dry ingredients in a large bowl.
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Add the eggs, butter and vanilla. Stir to bring the dough together, then mound by hand.
-
Cut the dough into two halves and pat each into a tight disk about 1 inch high and perhaps 7-8 inches in diameter.
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Place on the parchment and coat with the topping.
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Cut each disk into 6 parts and spread around the baking pan.
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Bake for 20-25 minutes until firm. Remove and cool on a rack.
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