Let the Christmas season start in your kitchen with this healthy Scone recipe


2 1/2 cups almond meal
3 tbsp coconut flour
1 tsp baking powder
1 tsp sea salt
1-2 tsp ground cinnamon
1/4 cup walnuts, crushed
3 tbsp coconut sugar (optional)
4-5 dates, chopped (can omit)

3 tbsp melted coconut oil
2 tbsp rice malt syrup or maple syrup
3 eggs (2 for the mixture, 1 for glazing)
1 tsp vanilla extract (optional)

Cinnamon, 1-2 dates chopped + handful walnuts for topping.

How to
Preheat oven to 180°C (160° fan-forced). Line a baking tray with non-stick baking paper.

Combine the dry ingredients in a medium bowl, stirring well to remove any lumps.

Whisk together wet ingredients in another bowl.

Pour the wet ingredients into the bowl with the dry ingredients and mix well until it forms into a dough. Kneed the dough a few times.

Using your hands take a small handful of mixture and roll into a scone-like shape (I had to Google this!) – basically an uneven circular/rectangular shape.

Whisk remaining egg and using a pastry brush, brush each bun with a little egg to glaze.

Add to oven and bake for 20-25 minutes or until lightly golden and cooked through.

Remove from oven and leave to cool for 5-10 minutes. Top each scone with more cinnamon, crushed walnuts and chopped dates.

Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.

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