Breastfeeding Friendly Cinnamon Pecan Scones
Total time47 min
Prep time15 min
Cook time22 min
4.8(10)
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Learn more →Ingredients
8 servings
For the scones
- 1 ½ cups almond flour
- ½ cup gluten free oats, finely ground into flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- 2 large eggs
- 3 tbsp pure maple syrup
- 3 tbsp coconut oil, melted and slightly cooled
- 1 tsp pure vanilla extract
- ¾ cup raw pecans, roughly chopped
For the glaze
- 1 tbsp pure maple syrup
- 1 tbsp coconut oil, melted
- ¼ tsp ground cinnamon
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the almond flour, ground oat flour, baking powder, cinnamon, and salt until evenly combined.
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