Wednesday, May 1, 2013

Maple Lard Pecan Scones

Scones. Damn if I don't love 'em, especially with a cup of coffee. So it's totally reasonable that when I came home to eat lunch after PT today, I also decided to "whip up" a batch of scones. The last time I made paleo scones I used almond flour, but I knew this time I wanted to use coconut flour so I went searching for a good recipe. Elana's Pantry is always one of the first places I look for pastry recipes and once again, she did not disappoint as I found this recipe for Paleo Chocolate Chip Scones.

I made a few modifications and bam! Maple lard pecan scones:

You know what I learned today? Coconut flour gives baked goods a very light, airy texture. That's why the magic brownies were so light and cakey. And that's why these are less dense than your usual scone, although not so much to be muffin-like in texture.

So what modifications did I make? I subbed lard for the vegan shortening, 3 T of Grade B maple syrup in place of the honey (you could do 1 T more or less to suit your tastes), and 1/3 c of chopped toasted pecans in place of the chocolate chips. I used a 1/8 c measuring cup to portion out "mini-scones" and baked them for about 16 minutes.

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