I love scones! However they are usually quite sugary and made with wheat flour, I have a few nutrition clients with coeliac disease so a gluten free recipe had to be found!

Also I’ve had a pear and maple syrup cake that I’ve been dying to make but it has 200g of sugar and a ton of butter!!! Delicious but not great for right now when my clothes are a little tighter!

So I took out my old recipe book (which is now falling apart) and swapped sugar for maple syrup and more ground almonds. Butter for coconut oil. Here is the result! Enjoy!

Ingredients:

• 3 cups ground almonds
• ⅓ cup coconut oil or butter, warmed to melt but not hot
• 2 eggs
• 2 tbsp of maple syrup
• 2 tsp baking powder
• 1 large ripe pear, skin removed and chopped into small pieces
• 1 tsp of ground cinnamon
• flaked almonds for the top

How To:

1. Preheat oven to 180°C
2. In a large mixing bowl, add all dry ingredients and mix together. Sieve the baking powder to remove lumps.
3. In a small bowl/large cup, add the wet ingredients and whisk together with a fork.
4. Add wet ingredients and the chopped pear to the large bowl and use your hands to mix together, the dough should be wet enough that it sticks together easily.
5. To prepare the dough for cutting, sprinkle some ground almonds on a clean counter top before pressing the dough down until its rough 3cm thick, use a glass to cut out scones and place on a lined baking tray. I got 6 scones.
6. Press a small amount of flaked almonds into the top of each scone for an extra crunch!
7. Bake for 25 to 30 minutes. Check for the last five minutes. You want the outside to be golden.

I hope you’ll enjoy this recipe. Keep in touch on Facebook, Twitter, Pinterest and Instagram for updates and feel free to ask me any questions you may have.

Emma x