Soft, warm, flaky scones win over most peoples hearts and bellies because of two special ingredients, butter and cream. Since dairy isn’t something I choose to include in my regular diet I swapped the butter for a banana and cream with coconut oil. My favourite baking hack is taking recipes I love and making them as healthy as possible with ingredients that make me feel alive and full of energy. My other tip is to add cinnamon to everything. Cinnamon is an antioxidant powerhouse. I add cinnamon to almost every recipe because of its dense nutrient profile. Cinnamon is a natural anti-microbial, anti-biotic, anti-fungal, and anti-viral agent. Cinnamon also is known to fight candida by boosting immune health and fighting inflammation, auto immune-reactions, and yeast within the gut.
The dough is going to be a little sticky. Do not panic! If you want a really dry scone, try adding more buckwheat or almond flour (up to half of a cup) to reduce moisture. Otherwise, let the dough be sticky and wet your hands while you are forming the disk shape. The moisture will help allow the scones to have a soft, cake like texture. I scored the dough with a pizza cutter before placing it the oven as it gives the scones more of a traditional look. You can also set aside some chocolate chips to press into the top of the scones before baking.
Once they are cooled, you may need to re score your edges to pull the slices out nice and neat. Since most scones are not overly sweet I only sweetened this recipe with 1 tbsp of maple syrup. This can be omitted for a completely sugar-free option. I enjoyed mine lathered with almond butter and honey. Almond butter is full of healthy fats which help support brain function. and local honey boosts our bodies natural immunity.