Primal-ish Scones

How awesome does this look? A cup of coffee and a scone. Almost Paleo, almost Primal, definitely delish!

I adapted the recipe so far away from its original that I will reprint it here. It is based on the recipe in Elana’s Gluten Free Almond Flour Cookbook …

You Need:

1/4 cup grassfed butter, melted (Primal, not Paleo)
1/3 cup coconut sugar (not Primal or Paleo, but low glycemic natural sweetener)
1 tablespoon vanilla
2 large eggs
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3 cups hazelnut meal
1 teaspoon baking soda
hearty sprinkle of cinnamon
light sprinkle of salt
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1/2 cup dark chocolate chips
1/2 cup dried cranberries
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Patience
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Directions:

Preheat oven to 350 degrees (360 at 7800′ altitude worked for me)

Blend with mixer all the wet ingredients until frothy, 2-3 minutes

Sift the dry ingredients together (or throw them on top of the wet in the same bowl) and combine with the wet ingredients.

Fold in the chocolate chips and dried cranberries.

Make two 9″x3″x1.5″ (not exact) logs of dough, place them on the parchment paper-lined baking sheet.

Bake for 25-30 minutes.

Let cool on baking sheet for ONE HOUR (add patience).

Move to a cutting board or live on the edge and cut on the baking sheet, slice one log on the diagonal in 1/2-inch pieces. Slice the other log.

Move sliced pieces back onto parchment paper-lined baking sheet, cut side down.

Bake 8 minutes.

Flip all pieces over.

Bake 8 more minutes.

Cool for THIRTY MINUTES.

Finally, you can eat! In my opinion, scones should ONLY be enjoyed dipped in coffee, with or without milk.

Nutrition: remember that while you’re not eating grains (yay), you are eating a SHIT TON OF GROUND NUTS. So while they are deliciously amazing and you want to devour the entire recipe, I can guarantee you that 3 cups of nuts will make you sick. So you should NOT, I repeat NOT, eat the entire recipe.

Training? It’s raining. I King Yoga-ed yesterday and have sand volleyball plans tonight…