Almond coconut-orange cinnamon scones

I am writing here while nestled in a sweet cozy home up in the Oakland Hills in the Bay Area. Jason and I came up this weekend for my 5 year college reunion from the University of San Francisco, and also to film our friend’s Kickstarter project. It was a glorious weekend as we spent time swimming in my old collegiate olympic sized swimming pool, sipping on raw cacao hazlenut milk mocha’s, rejuvenating in the sauna, and softening our step on Berkeley sidewalks, protected by the canopy of autumnal hues. Fall is a time to slow down and this weather gives you permission to do so. To really rest without the exposure of the sun. It must be what a kid goat feels like when it nestles under its mother belly for milk. Safe in the shelter of Mother’s grace. 

This morning, now, with a weekend full of activies and day of filming ahead, we take some moments for ourselves. Delighting in homemade almond milk chai and persimmons, listening to the visionary Hans Christian, cloaked by the soft and dark clouded layer of the sky, we rest. Before we left, I baked some goodies for the plane and any other times we may be in need of a clean treat. What I love about these scones is the harder crust with the soft center. Let me know what you think and enjoy!

Recipe:

Culinary creative process:

• 2 C blanched almond flour (I use Honeyville)

• 1/2 C unsweetened shredded coconut

• 3/4 tsp baking soda

• 1 tsp cinnamon

• 1 TBS orange zest

• 1 egg

• 2-3 TBS maple syrup

• 1-2 TBS coconut oil or ghee (optional depending on how dry or moist you want them.)

procedure:

1. Combine dry ingredients in bowl. (almond flour, baking soda, salt, cinnamon, coconut and orange zest)

2. Combine wet ingredients in separate bowl. (egg, maple syrup, and optional oil)

3. Combine wet ingredients into dry bowl.

4. Knead dough with hands if necessary to ensure proper distribution of ingredients

5. Form dough into a circle that is about 1/2 inch thick

6. Flatten onto flat surface or cutting board and cut like a pizza into 8 slices.

7. Use a metal spatula and transfer to a parchment sheet lined baking sheet.

8. Bake at 350 for 10-15 min.

Enjoy! These are light yet filling, and baked cinnamon is deeply nourishing.

Here’s to your cozy cottage within,

Whitney