Ingredients
5 tablespoons (70 g) ghee
4 eggs
1 teaspoon (5 mL) vanilla extract
1 teaspoon baking soda
½ teaspoon salt
N cup (113 g) honey
3 cups (330 g) almond flour
½ cup (123 g) raspberries
4 prunes, seeded and chopped
Instructions
1. In a food processor, combine together the ghee, eggs, vanilla extract, baking soda, salt, honey, and almond flour until the batter is well mixed
2. Remove from machine, and gently stir in the raspberries and chopped prunes to the batter
3. Drop scone batter onto a greased ovenproof dish, and allow to bake for 20-30 minutes at 350°F (180°C or gas mark 4), or until a knife comes out clean
Yield
10-12 scones (approximately 3-inches in diameter)
The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad
is licensed under CC BY-NC 4.0
