Sunday, November 10, 2013

Palm Sugar Almond Scones







The weather's turned chilly here and the leaves have finally turned. I bought a new pair of skinny cords and booties and I feel so ready for this change in season! I've been working on some ideas I have for the future and I've been doing quite a lot of thinking and introspection- I'm trying to be really honest with myself about what I'm good at and what I truly want for my life. I'll be writing more about that, but for now I've decided to focus on simplifying. Paring down the things I do everyday, paring down the stuff we have, paring down the money we spend, paring down the food we buy. I've been looking at every aspect of my life and thinking about what I can do to make it just a little more simple. And I love it, it's been a great exercise! It has helped me quite a bit to focus on the more important stuff, and well, I'm really excited.

As for baking, I've mentioned before that I LOVE my recipe for Simple and Savory Rolls. They're a good base for other flavors and I've been meaning to try and diversify the recipe.  So for the first attempt I bring you Palm Sugar Almond Scones!

They're moist inside with a nice crust outside, not very sweet at all and have a nice sugary crisp coating. They also happen to be a really yummy base for an oversized dollop of Nutella. I've added palm sugar and honey to the recipe, but you could leave this out for a more traditional scone amount of sweetness.

You may also like:
Dark Chocolate Cherry Scones from NomNomPaleo (and check out all those Paleo cookbooks on the side!)
Triple Almond Scones from EverydayMaven with a neat way to cut the scones into triangles
Apple Streusel Scones at DailyBitesBlog made with palm sugar, cinnamon and coconut oil
Raspberry Drop Scones from Dr.Oz
and Petite Vanilla Bean Scones from SlimPalate with an icing made with cocoa butter and stevia

Palm Sugar Almond Scones
makes 12

Scone Batter
2 1/2 C blanched almond flour
1/4 C melted butter
1/2 C farmer's cheese
1/4 C palm sugar (optional)
2 T honey (optional)
2 eggs
1 tsp baking soda
1/2 tsp salt

Palm Sugar Almond Topping
1/2 C Palm Sugar
1/2 C Sliced Almonds

Preheat the oven to 350 and line a baking sheet with parchment paper or a silicone baking sheet
Mix the scone batter by whisking the melted butter, farmer's cheese, palm sugar, honey and eggs
Mix in the blanched almond flour, baking soda and salt
Mold the dough into a rectangular brick shape (wrap in plastic wrap if saving for later)
Cut the dough into 12 even pieces- you could leave these rectangular or roll them into balls
Next make the topping by mixing the palm sugar and sliced almonds and place in a medium sized bowl
Press each ball of dough firmly and evenly into the topping mixture, turning over to coat both sides
(the topping is a little finicky and may fall off, no worries!)
Bake 15-20 minutes until the top is slightly hard to the touch
Remove from the oven and let cool
They will crisp up a little more as they cool in the open air but once you store them in a container, they will become slightly moist.  I just pop them in the toaster oven to crisp them up again


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