Chef Musi's Currant Meyer Lemon Scones
Ingredients1 1/2 Cups Blanched Almond Flour, preferably organic (165 grams)
Preheat oven to 365 F.
In a large mixing bowl or KitchenAid stand mixer with a paddle attachment incorporate the flours, sweetener, and spices. Then add ghee and mix until crumbly, add the coconut yogurt and currants or chocolate chunks or blueberries or raspberries and combine just until integrated. Don’t over mix.
Line a baking tray with Silpat or Silpain or parchment paper. Pour the dough onto the baking tray and form into a round ball, press down to form a 2″ high round loaf. Cut into 8 slices and bake in a preheated oven at 365F for 5 minutes until golden brown. Lower temperature to 345 F until baked through (they must be crunchy on the surface and moist inside)
Notes: you can make the ½ recipe just half all the ingredients.
You can brush the scones before baking with coconut cream.
*see the original recipe here: https://www.vanessamusi.com/tag/keto/