Author Notes
Kind of a scone... shaped like a muffin. Modified from my own earlier recipe for chocolate nut scones. Easier to make in muffin forms and with a zing of peanut butter with the undertones of spices. —Brian Coppola
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Ingredients
- Scone mix
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3 cups
almond flour (fine)
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1/2 cup
flax meal
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1/4 cup
granulated Swerve
-
1/2 cup
fresh almond butter
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1 cup
whole grain oats
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2 tablespoons
ground cinnamon
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1 tablespoon
ground allspice
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1 tablespoon
ground cloves
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1 tablespoon
baking powder
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3
blocks Schaffen Berger 99% cooking chocolate (chopped)
-
1 cup
chopped walnuts
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2
eggs
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1/4 cup
melted butter
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1 tablespoon
vanilla extract
- topping
-
1/2 cup
melted butter
-
1/4 cup
cocoa powder (unsweetened)
-
1/4 cup
almond flour
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1/4 cup
granular Swerve
-
1 tablespoon
vanilla extract
-
3 ounces
chopped pecans
Directions
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Combine and mix the dry scone mix ingredients in a large bowl.
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Add the eggs to the dry ingredients and mix thoroughly, then add the melted butter and the vanilla, and once again mix thoroughly.
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Prepare the topping by combining all the ingredients except for the nuts.
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Scoop 1/2 c of the scone mix into muffin wrappers in a tin. Press the mixture tightly into the form, which should result in the wrapper being about 3/4 full.
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Add 1 teaspoon of the topping and spread over the top of each. Sprinkle additional nuts and spread into the topping.
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Bake at 375 F for 25 minutes. Remove from the tins immediately and cool before storing them. I wrap mine individually in Saran and then put them in gallon bags before refrigerating. They keep a long time and travel well.
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