Even when I'm trying to relax, it seems that some part of my brain is still in work mode.
For example, during a recent pedicure, I was flipping through a junky women's fitness magazine, and came across a handful of good recipes I knew my clients and readers would love. Yes, I read these magazines, but only while getting my nails done and partly for market research (a little), mostly for entertainment value (a lot). I wish I could remember which junky women's fitness magazine I found this in so I could give them props, but I can't. (Blame the nail polish fumes.)
When I stumbled across three recipes I would actually make, my brain switched into full-on work mode and I started snapping photos of the pages to take home with me. This was one of them: Strawberry Scones. They were probably part of an article titled "NEW Fat Burning Super Foods! Are You Eating The Right Ones?" I mean, I'm anxious and worried just thinking about that, which I think is the point...
"Coconut flour, almond flour, not to much sugar....okay....yes. I can make this work!" - Leslie Ann's idea of relaxing at the spa.
I made a few tweaks to the recipe to reduce the sugar and make the recipe work better (the original dough was too dry and wouldn't come together). These babies are good to go, and I hope you love them as much as we did.
It's a good thing I can't stop working, because it led to the creation of these deliciously patriotic grain-free scones. I say "patriotic" because it's Independence Day in the United States today, and that means everyone is posting selfies and other photos on social media of American flags and red, white, and blue food.
This is my contribution (below.) Apparently I work on holidays, too. ;)
NOTE: I made this recipe exactly as written below. However, a client of mine baked them and found the dough too dry and crumbly to hold together. She added 1/4 c. of egg whites and said it worked great. If you try either - with or without the added egg whites - please leave a comment below and let me know how it turns out! - Leslie Ann
1 1/2 c. almond flour or almond meal
1/2 c. coconut flour
1/4 c. arrowroot powder
3 Tbs. coconut sugar
1/4 tsp. baking soda
pinch of salt
1/4 c. + 1 Tbs. melted coconut oil
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/2 c. blueberries
1/2 c. strawberries, diced
1. Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, arrowroot powder, coconut sugar, baking soda, and salt.
3. In a separate bowl, combine the wet ingredients: egg, melted coconut oil, vanilla and almond extract, and whisk until blended. Add berries. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until a crumbly dough starts to form.
4. Turn the dough out onto the parchment paper and shape into a 10" circle, about as thick as your hand. Bake for 25-30 minutes or until golden brown. Allow to cool and then slice into 8 wedges.
Cool and serve with salted butter.
NUTRITION (per scone):
275 calories, 18 g carbs (5 g fiber), 21 g. fat, 6 g. protein
IN COMPARISON TO STARBUCKS' BLUEBERRY SCONES:
420 calories, 61 g carbs (2 g fiber), 17 g. fat, 5 g. protein