Ingredients
1 c Organic Butter
3 c GF Flour
2 c Almond Flour
2 Tbsp Tapioca Flour
½ tsp Celtic or Himalayan Salt
1 Tbsp Aluminum Free Baking Powder
3 Organic Eggs, separated
1 Tbsp Water
1/2 c Pure Maple Syrup
1/4 c Brown Sugar
1 tsp Pure Vanilla Extract
1 tsp Apple Cider Vinegar
1 c Chopped Pecans or Walnuts
Method
- Preheat oven to 350 degrees F
- Cut butter into small cubes and place in freezer for about 10 minutes
- In a large mixing bowl place all dry ingredients
- In a small mixing bowl place 2 eggs, maple syrup, vanilla, and apple cider vinegar.
- Place cold butter into the dry ingredients (large mixing bowl). Use a pastry cutter and incorporate the butter into the flour until it looks like fine oatmeal.
- Add chopped nuts.
- Place wet ingredients into large bowl and mix with wooden spoon. Then use clean hands to make a big ball. Dough should stick together and may be slightly sticky but firm (flour hands to handle dough).
- Place dough onto floured surface and use rolling pin to make a 12in by 12in square.
- Beat third egg and add water, mix well.
- Brush the square with the egg wash.
- Using a pizza pinwheel, cut square evenly across 4 times horizontally and again 4 times vertically to make 16 smaller squares. Then cut each square into half diagonally to make triangles.
- Place parchment paper on 3 cooking sheets and place the scones about half an inch apart.
- Place in oven and bake for about 15 to 20 minutes until golden brown.
- Once baked, place on cooling rack
- Eat warm or cooled.
Enjoy!
