Not necessarily planning to get the blog going again, but since my return from Italy to say I've been craving pastries with my coffee would be an understatement. So, I finally decided to make a batch of lemon pecan scones, that I originally blogged about back in March of 2013. I made some tweaks based on what I said in that post and I think the scones came out perfect. Here's the updated recipe:
Paleo Lemon Pecan Mini-Scones
2 c blanched almond flour (I used Honeyville)
1/4 t kosher salt
1 t baking soda
1/2 c chopped pecans
1 egg
2 T honey
lemon zest from 1 medium lemon
1/2 T lemon juice
Combine the almond flour, salt, and baking soda in a large bowl, mix well, then add the chopped pecans and mix to distribute. In a smaller bowl, combine egg, honey, lemon zest, and lemon juice and whisk well to incorporate the honey. Mix the wet ingredients into the dry and knead the dough until everything is mixed well.
Split the dough into 2 smaller balls and flatten on a piece of wax paper until about 1/2" thick. Using a pizza cutter, cut each round of dough into 8 wedges. Put the wedges on a parchment lined baking sheet and bake at 350 degrees for 10 minutes. Move to a rack to cool.
These are so quick and easy to whip up and freeze well so I recommend making a double batch. :)
