I can't go from London to La Jolla without a "proper" scone recipe using my flour and making it as healthy and delicious as possible! As you can see from our morning playdate, they were a hit with the babes! Thank you Colt and Charlotte for being my toddler testers!
Recipe:
2 cups of amy ruth's flour blend
1/4 cup of sugar or sweetener of choice
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
1/2 cup of pear puree
1/4 cup of coconut oil
1/8 cup of coconut milk
1 egg
1 teaspoon of vanilla
Mix all dry ingredients and then whisk that together with the wet ingredients until mixed into a ball of dough. Roll out dough on a "gluten free" floured board and cut out mini scone shapes. Place on a piece of parchment paper on a cookie sheet. Bake in a pre-heated 180/375 degree oven for 15 minutes, rotating cookie sheet half way through.
Makes 12 baby biscuits
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