I’m living through a major house renovation so I currently have no kitchen. I’ve been using my grills a lot of course but things you come to take for granted like countertops, sink to do dishes, being able to easily find things like pots/pans are a thing of the past, at least until February 2015. So, needless to say it’s not so easy to whip up some eggs for a quick breakfast. These grain free, paleo friendly scones have been the highlight of my morning this past week. I actually get excited the night before, knowing I’ll have these waiting for me in the morning! They are the little ray of sunshine I have with my morning cup of coffee. Even without a kitchen I was able to whip these up and bake them in my toaster oven. You could even bake them on your grill in cast iron if you wanted. I finished these with a dusting of Bourbon vanilla sugar. YUM!
Original recipe inspiration is from cookeatpaleo.com (I made a few modifications).
- 3 cups almond flour
- 1 tsp baking powder
- 1/8 tsp sea salt
- zest of 1 lemon
- 2 eggs
- 2 tbsp honey
- 1 tsp vanilla
- juice of 1 lemon (approximately 2 tbsp juice)
- ¾ cup cherries, chopped in half
**Cooks Note, as cherries were not in season when I made these, I used frozen cherries. Because they add extra moisture, if using frozen fruit, add an extra heaping tbsp. of almond flour to help with the extra liquid in the batter.
In a large bowl mix the flour, baking powder, salt and zest. Next, make a spot in the middle of the dry ingredients and add the wet ingredients. Start in the center with the wet ingredients and mix in with the dry ingredients until the dough is uniformly combined. Next, fold in the cherries.
Preheat your oven to 325 and line a baking sheet with parchment paper. Using a large spoon or ice cream scoop drop the dough onto the baking sheet and flatten the tops with your hands.
Bake for 20 minutes or until the edges begin to brown. After they have cooled, refrigerate these scones and reheat in the oven to serve.