For this recipe, I usually make blueberry lemon scones, but I decided to switch it up a bit today with cinnamon apple (aka I didn't have enough blueberries on hand). This is an adaptation of a super good Fed & Fit recipe. If you're trying to limit your intake of refined sugar or grains, this is a good way to satisfy a sweet tooth!
1 & 1/3 cups almond flour
1/4 cup arrowroot starch
Pinch of salt
1 tsp baking powder
1 tsp cinnamon (optional)
1/2 tsp nutmeg (optional)
1/2 cup raisins (optional)
1/2 cup pecans (optional)
1/4 cup coconut oil (melted)
3 Tbsp maple syrup
2 tsp vanilla extract
1/2 to 1 apple (depending on size)
Preheat your oven to 350F & line a 9 in round pan with parchment paper (or nonstick foil).
Whisk all dry ingredients together (almond flour, arrowroot starch, salt, baking powder, cinnamon, nutmeg).
Stir in raisins and pecans (if using).
Whisk the wet ingredients together (coconut oil, maple syrup, vanilla extract, egg).
Stir the wet ingredients into the dry. At first it might feel like you don't have enough liquid - just keep stirring.
Scoop dough onto the baking pan.
If making apple version, slice an apple into thin slices and arrange on top of the scones. I sprinkled a little more cinnamon and nutmeg and some pecan pieces on top of the apples and drizzled with a bit more maple syrup, but feel free to improvise with whatever you think might taste good.
Bake at 350F for 30-35 minutes. Let cool for a few minutes, then enjoy! (It's particularly good with a scoop of coconut whipped cream on top!)