Paleo Chocolate Chip Walnut Scones + Cinnamon Honey Butter Spread

Happy Thursday! Thanks for being patient with me the last few weeks. I was in nutrition never-land studying + preparing for my midterm with NTA in Austin, TX (passed with flying colors, FYI) and ever since I’ve returned, I have been playing catch up with the unfortunate state of which I left my house. #wifeyfail

Austin was wonderful. That city is always my favorite to visit. And my class was so satisfying. I am so much more confident that I have finally found my path and how I want to give back and make a difference in this world. Everyone’s gotta eat, so why not help them learn how + why they should be treating their bodies better with proper nutrition? I’m stoked to see where this takes me.

Along with 4 days of nutrition lecture + clinical practice, I capped my full weekend with a cooking workshop hosted by Amanda Love of The Barefoot Cook. She taught us simple cooking tips, traditional food practices and so much more. Being in her space at the end of a long weekend was so rejuvenating. We sampled way too much good food–from home-made bone broths to beet kvass–and were all so incredibly stuffed, we were popping HCl supplements like shots of tequila. Why HCl? Check out this video!

After returning home from my week away, I felt inspired to get in the kitchen. And with the few ingredients I had around, I adapted one of Amanda’s scone recipes into one of my own. These Paleo Chocolate Chip Walnut Scones are a yummy treat when you need something different from your typical breakfast or want to celebrate a special occasion. Enjoy!

PALEO CHOCOLATE CHIP WALNUT SCONES

• 2 1/2 cups blanched almond flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp cardamom
• 1/3 cup melted butter or coconut oil
• 1/4 cup local, raw honey
• 2 large organic pastured eggs
• 1 tsp vanilla extract
• 1/3 cup enjoy life chocolate chips
• 1/3 cup walnuts, chopped

Preheat the oven to 350 degrees. Combine the almond flour, salt, baking soda, cinnamon + cardamom in a mixing bowl.  In a separate bowl, whisk together your butter, honey, eggs + vanilla. Combine the dry ingredients into the wet until thoroughly, and fold in the chocolate chips + walnuts. Place dough onto a parchment paper lined cookie sheet, and shape into a rectangle, about 1 inch thick. Cut into roughly triangular wedges. Separate the wedges apart to allow for even cooking. Bake in the over for 15 minutes or until golden brown and a inserted toothpick comes out clean.

NOTE: When working with raw honey, due to it’s dense, crystallized consistency, add the honey + butter into a pan on the stove allowing them to melt together, for even blending + sweetness throughout the dough.

CINNAMON HONEY BUTTER SPREAD:

• 1 stick of pastured unsalted butter, softened
• 1/2 cup unrefined organic coconut oil
• 2-3 tbs local, raw honey
• 1 tsp vanilla extract
• 1 tbs cinnamon

In a pan on the stove, melt the coconut oil + raw honey together. Then, combine all of the ingredients in a small blender, food processor, or by hand in a bowl with a mixer. Store in a container in the fridge to harden.

NOTE: Super yummy on sweet potatoes!

What favorite types of recipes would you like to see featured? Comment below!

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