Goldilocks Scones

March 24, 2011 By Leanne Vogel July 20, 2015

Happy Thursday everybody! What do you have planned today? On my to do list this morning: shoveling the driveway. Am I going to do it? Nah… I’m in denial over the snow we’ve been graciously given, so I think I’ll just ignore it and head to the gym instead. It’s great to hear that all of you are interested in cleansing safely! I can’t wait to begin spring eating, just as soon as this snow goes away. In keeping with the spring theme, here’s a recipe that’s light on your tummy but still has a bit of a kick to it to carry us through these last couple days of cold weather. [couple? Am I being too optimistic?]

Goldilocks Scones

Author: Leanne Vogel

Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free

Prep time: 15 mins

Cook time: 22 mins

Total time: 37 mins

Serves: 12 scones

These scones are not too big, not too small, not too sweet and not too filling. They’re juuuuust right.

Ingredients

2 cups almond flour
½ cup raisins
½ cup pecans, chopped
1 flax egg [1 tablespoon freshly ground flax + 3 tablespoon water]
3 tablespoon almond milk
1 teaspoon maple flavor
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon ground stevia leaf
¼ teaspoon nutmeg
⅛ teaspoon ginger
pinch of himalayan rock salt

Instructions

Preheat oven to 375F and line a cookie sheet with parchment paper or a silicon baking mat.
Prepare flax egg by combining flax and water in a small bowl. Stir to combine and set aside.
In a large bowl, combine almond flour, cinnamon, baking powder, stevia, nutmeg, ginger and salt. Whisk to combine.
In a small bowl, combined flax egg, almond milk, maple flavor, and vanilla. Add wet mixture to flour mixture and stir until fully incorporated. Fold in raisins and pecans. You should be able to knead the dough with your hands with no problems.
Separate the dough into 2 balls, flattening each to discs ½ inch in thickness. With a sharp knife cut each disc into 6 triangles [like you would pizza] and place each triangle on prepared cookie sheet at least ½ inch apart.
Bake for 20-22 minutes or until golden.
Allow to cool for 10 minutes before digging in!

View Nutritional Information (once on page scroll down) Nutrition stats [1 scone]: calories 166; fat 12g; carbohydrates 10g; dietary fiber 3g; sugars 4g; protein 4.7g

I have exciting news to share. Bulk Barn just opened up down the street from my office. For those of you who have no idea what a Bulk Barn is check it out. I’ve been so absolutely pumped for this place to open that I sent out a meeting invite to everyone at the office inviting them to come with me today at lunch. Share the love right? In exactly 5 hours I’ll step foot into a bulk store bigger than anything you or I have ever imagined and I’ll have precisely $30 in my wallet to buy whatever I want. Why just $30? Because like Jess, I can’t just stop at buying a couple of items. I’m the type of person that if I did go into Bulk Barn with my credit card, I would end up coming out with 25lb of quinoa and a lifetime supply of almond flour because it was on sale. Grocery shopping with cash is the only way I’ve been able to control my spending and stay on budget week in and week out. In fact, Kevin and I operate primarily on cash. Once you run out, you’re done until the following paycheck. Pretty simple [but very hard to get used to]! What do I plan to buy with my 30 hard earned dollars?