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This recipe is excellent. Freely serve these scones to non-Paleo friends and let them remark at the velvety texture!
Coconut butter is the key ingredient, indeed creating the perfect crumb and velvety texture.
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I make inexpensive coconut butter in this recipe by simply placing shredded coconut in the food processor (or high-powered blender). The remaining ingredients get added on top~ a super fun process that’s efficient.
(If you don’t have a food processor, you can make the butter in your blender, or buy the butter; and then mix the ingredients in a large bowl.)
This treat is also healthy. Enjoy all baked goods in moderation. But enjoy these with pride and zero guilt. They are completely nutrient-dense, high in protein and good fat, yet a sweet treat.
The crazy thing is, they’re so good you’re not going to want to stop at one. The first time I ate these we brought them to a friend’s house to share. She made fresh, raw whipped cream from their Jersey cow’s milk; and we topped the scones with the cream and their own honey. WOW. What a lovely breakfast, with sausage on the side.
Today, as I write, we’re about to eat them with bacon on the side, scrambled eggs and bulletproof coffee. Such a special meal that cultivates savoring.
Last note, I love how many scones this recipe makes- 15! And they’re each a good size. So for a pretty short prep time you really get a big yield, enough to put some in the freezer for future breakfasts or to pack in a lunch.
I recommend buying what I call an auto-scoop, if you don’t already have one. I love the big one I have for making these scones (or for making medium-size pancakes or large cookies). I like having smaller scoops for average-size cookies. Cookie scoops make drop scones, and all round baked goods, a breeze, proportionate and pretty. (I don’t recommend scooping ice cream with these, unless the ice cream is soft. It will break the mechanism.)
Optional- Add chocolate chips to the batter, if you love scones or pumpkin baked goods with chocolate chips. Glaze them (recipe below) if you love the texture and flavor of glaze on a scone. And please, try these with whipped cream and honey, for pleasure’s sake. But they’re great all on their own, too. Enjoy!
These are the smaller scoops I like for cookie dough:
This is the big scoop to get for these scones. It’s a 4-ounce scoop:
And here’s BULK coconut: My favorite baking sheet~