Harvest Scones

Prep Time: 30 minutes | Cook Time: 15 minutes

Ingredients:

Dough:

  • 2 3/4 C CASSAVA FLOUR
  • 4 TBL SUGAR, organic
  • 1 TBL BAKING POWDER
  • 3/4 tsp BAKING SODA
  • 3/4 tsp SEA SALT
  • 1 stick BUTTER, cut into small pieces
  • 1 1/2 C KEFIR or BUTTERMILK
  • 2 EGGS, large
  • 2 tsp LEMON PEEL, grated
  • 1 1/4 C dried fruit mixture, blueberries, cherries, cranberries
  • 1 C PECANS, toasted

Maple Butter:

  • 1 stick BUTTER
  • 1 C grade B MAPLE SYRUP
  • 1 tsp VANILLA
Instructions:
  1. Heat oven to 425 degrees.
  2. Place parchment paper over cookie sheets.
  3. Mix FLOUR, 3 TBL SUGAR, the BAKING POWDER BAKING SODA and SALT in a large bowl until blended.
  4. Cut in BUTTER with a pastry blender until mixture resembles coarse crumbs.
  5. In another bowl, whisk KEFIR or BUTTERMILK, EGGS, LEMON PEEL to blend.
  6. Add to flour mixture along with the DRIED FRUIT and PECANS, stir with a fork until mixture clumps together to form a dough.
  7. Drop 16 mounds about 1/3 C on your prepared cookie sheet, sprinkle with remaining 1 TBL sugar (you could freeze until ready to use).
  8. Bake 1 sheet at a time 13-15 minutes until risen, tops will look dry and wooden pick inserted will come out clean.
  9. For the maple butter, In a food processor place all ingredients in bowl and process until well blended.
Note:

Can make dough and put in 1/3 C mounds then freeze, store in freezer until ready to cook and eat.

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