Healthy scones that I hope you and your family will love. I set out with the challenge to make scones that were not only healthy and use minimal natural
sugar (there’s 1 Tbsp pure maple syrup in the whole batch by the way) but also scones that were gluten free, grain free, dairy free, refined sugar free AND egg free.

Slice open the slightly warm scone and spread with macadamia cream (dairy free) and raspberry chia jam (sugar free). YUM!

I am so excited to share these with you.

For more fun healthy recipes and treats you might like to check out my ‘Real Food Recipes’recipe e-book. It is filled with 80 recipes all made with whole foods and free from gluten, dairy and sugar.

 

Macadamia Scones with Chia Jam and Macadamia Cream

Healthy scones that I hope you and your family will love. I set out with the challenge to make scones that were not only healthy and use minimal natural
sugar (there's 1 Tbsp pure maple syrup in the whole batch by the way) but also scones that were gluten free, grain free, dairy free, refined sugar free AND egg free.
Keyword Dairy Free, Egg Free, Gluten Free, Grain Free, Paleo, Preservative Free, Soy Free, Sugar Free, Vegetarian, Yeast Free
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Ingredients

Scones

  • 2 flax eggs (2 Tbsp ground flax seed + 4 Tbsp filtered water)
  • 1 1/2 cups almond meal
  • 3/4 cup tapioca flour
  • 3 tbsp coconut flour
  • 1 tbsp baking powder (aluminium free)
  • Pinch Himalayan pink salt
  • 1/2 cup coconut oil, chilled in refrigerator until solid and cold)
  • 1/2 cup whole macadamia nuts, chopped small
  • 1 tbsp maple syrup
  • 2-3 tbsp macadamia milk or almond milk

Chia Jam

  • 2 cups fresh or frozen raspberries
  • 2 tbsp chia seeds
  • 1 tsp vanilla bean extract

Macadamia Cream

  • 400 g canned coconut cream, chilled overnight in the refrigerator (Do not shake the can!)
  • 3 tbsp macadamia nut butter

Instructions

Scones

  • Pre-heat oven to 200'C (400'F) fan-forced. Line a 6"x10" rectangle loaf tin with parchment paper, set aside. 
  • To make flax eggs; in a small mixing bowl, combine ground flax and water, mix well. 
  • Set aside to thicken. 
  • In a large mixing bowl add almond meal, tapioca, coconut flour, baking powder and salt, mix well to combine. 
  • Add in chilled and solid coconut oil. 
  • Using a fork or a pastry cutter, “mash” the coconut oil solids into the flour until the mixture resembles breadcrumbs/wet sand, approx. 3-5 minutes. 
  • Stir through chopped macadamias. 
  • Pour in maple syrup and add the thickened flax egg. 
  • Gradually pour in milk, a little at a time, mixing with a wooden spoon to form a soft dough. Continue adding the milk if more is needed to form the dough. 
  • Turn dough out onto a lightly floured surface, use extra coconut flour for this step. 
  • Lightly knead dough to bring it together. 
  • Slightly pat and flatten dough out into a round - approx. 1”-1 1/2” in thickness. 
  • Using a 2 1/2” round cookie cutter, cut out rounds from the dough to form scones. 
  • Place scones into prepared tray, leaving no room between each scones, they should be slightly touching each other. Repeat with remaining dough, using up any excess cut offs. 
  • Bake in oven for 12-15 minutes or until golden around the edges and slightly pale in the middle. Remove and cool in pan for 10 minutes. 
  • Gently remove from tray and transfer to a wire rack to cool completely or serve warm. 

Chia Jam

  • In a medium sized pot, add raspberries and bring to a simmer. 
  • Simmer for approx. 10 minutes until fruit is broken down. 
  • Stir through chia seeds and cook for a further 2-3 minutes or until jam begins to thicken. 
  • Stir through vanilla and remove from heat. 
  • Pour into a small bowl and refrigerate to thicken further. 

Macadamia Cream

  • In a large mixing bowl, scoop out the solid part of the canned coconut cream, (do not shake the can)
  • Using electric beaters, beat thick coconut cream for 1 minute. 
  • Add macadamia nut butter and beat for a further 1 minute or until thick and fluffy. 

Video

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Casey-Lee Lyons

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