July 3, 2014

Almond Nectarine Scones

my mom left a gluten-free scone recipe on the table and i kinda got the hint ;), so for her birthday, i made the scones for breakfast and set up a little condiment "bar" (apricot jelly, peanut butter, nutella, cookie butter...)

the original recipe didn't call for nectarines or almonds, but i added them and the nectarines add a fruity/floral-y scent & taste, while the almonds got all golden brown and crispy. instead of poppyseeds (didn't have any on hand), i added chia seeds.
and then for breakfast, i ate 2.5-3....i can't remember...it was all a delicious blur...

Recipe: Almond Nectarine Scones
Adapted from: Ricki Heller's (Naturally Sweet & Gluten Free)

1.25 cups of all-purpose gluten-free flour mix (used one that i had in the pantry from Betty Crocker)
2-3 tablespoons of chia seeds
2.5 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2/3 cup of old-fashioned rolled oats (gluten-free if you are allergic to gluten)
3/4 tsp apple cider vinegar
2/3 cup of almond milk
1 tsp pure vanilla extract
3 tablespoons of coconut oil, chilled 
2 nectarines, cut into small pieces


1. Preheat the oven to 425*F and prep a cookie sheet
2. Mix the dry ingredients together in a medium bowl
3. Mix the wet ingredients in another bowl
4. Cut the coconut oil into the dry ingredients with a fork or pastry cutter to create
pea-sized bits (don't overmix though!)
5. Pour the wet into the dry and toss to make a soft dough and mix in the nectarines
6. Use a 1/3 measuring cup to scoop dough and place in mounds on the cookie sheet.
Top with some sliced almonds.
7. Bake for 15 minutes (or until lightly brown on top)

finally asked my mom to buy peanut butter after 2-3 months of not having it. AHHHH. so good. but the plus side is that i'm not going to the fridge for a spoonful of peanut butter as a midnight snack lol. gotta pair this scone with some peanut butter & banana slices and the other half is smeared with apricot jelly <3 
that is my classic childhood pairing ;) one random memory of that is when i was in chinese school (5 years old at the time), and i opened my bag to see what my mom packed for my snack, and it was a peanut butter-apricot jelly sandwich <3 i was soo pleasantly surprised ;)

xoxo, Hannah

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