+ home
+ recipes
+ blog
+ books
+ legal/
illegal list
+ links
+ about
|
|
|
|
| |
Ingredients
3 eggs, well beaten
1/4 cup honey 1/4 cup melted butter or oil 1/2 tsp. salt 1/2 tsp. soda 1 tsp. cinnamon 1/4 tsp. cider vinegar 2 3/4 cup almond flour 1/2 cup currants 1/2 cup chopped walnuts Instructions
1. Beat together eggs, honey, and oil or butter. Add salt, soda, cinnamon and vinegar and mix well. Stir in flour, nuts and currants to make a fairly stiff dough.
2. Drop by large spoonfuls in 12 globs on a baking stone or on cookie sheets that have been lined with parchment paper. Flatten each scone a little with a wet silicone spatula or wet fingers. 3. Bake 20-30 minutes at 325 until nicely browned, firm when inserted with a toothpick, and hollow sounding when tapped. Cool on racks. Notes
These keep well at room temperature for at least a week.
Beth - Michigan |
 |