March 9, 2011 By Leanne Vogel July 15, 2019Lately I’ve been playing with rice, chickpea, sorghum, and buckwheat flours, something I would have never had the courage to do until a couple of weeks ago. If there’s one thing I’ve learned since beginning HP it’s that you just need to dig in and test ingredients until you get it right! Each flour is so unique in consistency, flavor, baking time, and cooperativeness [yes, I’m speaking to you rice flour. You are the bane of my existence]. All of these experiments were fun [and somewhat expensive – so many treats were thrown out!], but I was happy to open a fresh bag of almond flour on the weekend and dig in. It felt like it’d been forever since I’d baked with my favorite flour, minus the granola we enjoyed yesterday. These scones turned out perfectly! They’re not too big, not too small or too sweet, they’re juuuust right.
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HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.