Name: Snickerdoodle Scones
Yield: 8
Ingredients: 2 1/4 cups blanched almond flour; 1/4 cup coconut flour; 1/2 cup THM Sweet Blend or homemade sweetener*; 2 teaspoons aluminum-free baking powder or grain-free baking powder; 1 teaspoon cinnamon; 1/2 teaspoon Himalayan salt; 2 eggs; 1/2 cup coconut oil, melted; 2 teaspoons vanilla

Ingredients

Scale

2 1/4 cups blanched almond flour
1/4 cup coconut flour
1/2 cup THM Sweet Blend or homemade sweetener*
2 teaspoons aluminum-free baking powder or grain-free baking powder
1 teaspoon cinnamon
1/2 teaspoon Himalayan salt
2 eggs
1/2 cup coconut oil, melted
2 teaspoons vanilla

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°. Line a large baking pan with parchment paper.
Whisk the almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt in a large mixing bowl.
Add eggs, melted coconut oil, and vanilla to flour mixture. Using a large spoon, mix all together.
Place batter in the middle of parchment-lined baking pan. Shape into an 8″ circle about 3/4″ thick.
Using a knife or pastry scraper cut the circle into eight slices.
Bake for 20 minutes.
Remove pan from oven and cut along the lines a second time. Carefully slide each scone out away from the center about an inch or so.
Bake for another 5-7 minutes, until golden brown.
Cool.
Add icing for extra fun.

Notes

*Homemade sweetener = 1 cup Non-GMO erythritol + 1 teaspoon Now Better Stevia