Date & Pecan Scones

Guys, I have your lazy weekend breakfast/afternoon tea situation sorted – because the weekend is almost here and I like to be prepared! Get into the kitchen, preferably still in your pjs, pop on some good music (I would suggest some Bowie, as I always do) and get baking. I promise you it is a lovely way to wake up to your weekend. Sipping on your mug of tea and busying away making yourself something to indulge in (which is also pretty wholesome, even better).

Waking up with the morning sun is really making me want to burst with joy at the moment. It makes the day feel full of promise and I can’t help but feel excited. Once I had finished baking these scones and went to try capture a good image of them for you, my flat was absolutely drenched with sun, which is why some of these images look soaked in golden light (it’s because my whole flat was!).

I came across a little flower shop in town yesterday and picked up some of this gorgeous Limonium. I can see myself making very regular trips there, I always have flowers around. I think it is something I picked up from my mum. The balance/energy/whatever of my home just feels off if there isn’t something filling up at least a couple of vases. The purple-blueish tone of these was hard to resist.

Date & Pecan Scones

Makes approx. 6 scones

1 cup almond flour

1/2 cup brown rice flour

1/2 ground oats

1 tsp each of baking powder & baking soda

1 tsp cinnamon

pinch of salt

1 medium very ripe banana, mashed

1/4 cup maple syrup

1 tsp vanilla paste

1/4 cup coconut oil, as a liquid (plus a little extra as a solid for greasing)

1/2 cup pecans, chopped

1/2 cup medjool dates, chopped

1/4 cup cacao nibs

2 tbsp warm water


Pre-heat your oven to 180C and line a tray with baking paper.

In a large bowl mix together your almond flour, brown rice flour, ground oats, baking soda, baking powder, cinnamon and salt. In a smaller bowl mix together the mashed banana, vanilla, maple syrup and coconut oil. Create a well in the large bowl of dry ingredients. Pour the wet ingredients into the bowl and combine gently but thoroughly.

Once everything is combined, fold in your pecans, dates and cacao nibs with the warm water. Be careful not to over mix. To shape the scones I used one of my measuring cups, I went for 1/3 cup which made me roughly 6 medium-sized scones. Grease the measuring cup with coconut oil. Spoon in the dough until it is full and flatten. Drop it onto the tray from a small height with a swift movement (or tap it out like you would a sandcastle!).

Once you have your scones on the baking tray, place in the oven and let bake for approx. 20-25 minutes, until the edges are turning golden. Take out of the oven and let cool.


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