Apple Oat Spelt Scones with Citrus Glaze

Apple Oat Spelt Scones with Citrus Glaze

Ingredients

1 cup raw organic walnuts ground in food processor

1 ½ cup whole grain spelt flour

1 cup oat flour

½ cup super fine almond meal flour

¼ cup coconut palm sugar

1 tablespoon baking powder

1 teaspoon cinnamon

½ teaspoon sea salt

⅔ cup coconut oil melted and cooled to room temperature

⅔ cup whole milk plain greek yogurt

1 small lemon zest

1 ½ cup apples grated or finely chopped in food processor

Instructions

Preheat oven 425 F

Melt coconut oil and set aside to cool

Place walnuts in food processor, pulse until walnuts resemble a fine meal

Transfer walnuts into a large bowl, set aside

Add gluten free oats to food processor, pulse unit consistency of flour

Transfer ground walnuts, spelt flour, oat flour, almond meal flour, sugar, baking powder, cinnamon, and sea salt into large mixing bowl. Mix. Place in the freezer for approximately 20 minutes or until the dry ingredients are cool to touch

Slowly add melted room temp coconut oil to cool dry ingredients, stir, mix until all ingredients are moist (the coconut oil may begin to stick to the cold bowl, gently scrape off the sides of the bowl)

Grate apples and/or place chopped apples into food processor and pulse unit the apples are finely chopped. Add finely chopped apples to scone dough. As you add the apples to the dough do your best to reduce the amount of actual apple juice that is being added to the dough. Either use clean hands or cheesecloth to help to squeeze excess juice from the apples.

Fold in the yogurt and lemon zest

Sprinkle a generous amount of flour onto countertop, transfer dough to the counter, use hands and knead the dough. Add additional spelt flour if the dough does not hold a shape. Mold the dough into a square, approximately 8x8. With a sharp knife, cut the dough into any 3” shape (triangle, circle, or square being the most common)

Loosely makes 10 scones.

Arrange the cut scones onto parchment paper lined baking sheet. Brush the tops of the scones with melted butter (or coconut oil), may add chopped walnuts or raspberries cut into small pieces. Sprinkle with coconut sugar.

Place on middle rack in preheated oven. Bake for 15-22 minutes. After 15 minutes, begin to check the color of the scones for readiness. Once they are a golden brown color, especially around the edges, remove from oven

Allow to cool for 10 minutes. If desired, drizzle with citrus glaze once they have cooled.

Citrus Glaze

1 teaspoon salted butter

¾ cup confectioners’ (powdered) sugar1 tablespoon citrus juice (either orange, lemon, lime, or a combination)

3-4 frozen dragonfruit cubes

½ lemon zest

Directions:

Add salted butter to small saucepan, simmer, allow to melt, add powdered sugar, citrus juice, and dragonfruit cubes. Slowly warm until dragonfruit thaws. Use spoon to gently smash dragonfruit into the glaze. Turn off heat, add lemon zest. Drizzle over scones. Serve and enjoy.