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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:
- 3 cups Almond flour
- 0.50 cups flax seeds
- 0.25 cups Splenda
- 0.50 cups rough chop dark chocolate crusted almonds
- 0.50 cups rough chop high quality 85%+ dark chocolate
- 2 teaspoons baking powder
- 2 tablespoons freshly ground cinnamon
- 1 tablespoon allspice
- 1 tablespoon ground cloves
- 2 large eggs, lightly beaten
- 0.25 cups melted butter
- 1 tablespoon vanilla
- 2 tablespoons melted butter
- 2 tablespoons Splenda
- 3 tablespoons 100% cocoa powder
- 1 tablespoon freshly ground cinnamon
- 1 tablespoon almond flour
- Pre-heat oven to 325F.
- Line a baking pan with parchment paper
- Wisk all the dry ingredients in a large bowl.
- 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.
- Place on the parchment and coat with the topping.
- Cut each disk into 6 parts and spread around the baking pan.
- Bake for 20-25 minutes until firm. Remove and cool on a rack.
- This recipe was entered in the contest for The Recipe You're Most Proud Of