What better way to start a weekend? A blueberry scone and coffee! Right?!? And when you strip it from refined sugars and grains, it’s even better!
I will back track a bit. I rendered my own leaf lard and I was so happy with how it came out! It was my first go-at-it and was pleasantly surprised at how easy the process was. Once it was done, I got my mind going as to what I should make. I do have another treat sitting in the wings to share with you soon. I got my leaf lard from Buy Ranch Direct (Diamond Mountain Ranch). I grab my meats from him at my local farmers market but you can also browse his site and send an email w/selections and get your goods sent right to your door! He had this hunk of leaf lard and mentioned ‘baked goods’ and I was all over it! Here’s a couple pictures — “dicing” of the leaf lard to go into the crockpot and the finished product. I also took what was left of the process (the cracklings) and ate a few as is but also rolled some in Enjoy Life Dark Chocolate Chips for some awesome fat bombs! OMG — the hubby loved!!! (I’ll be sharing more detailed info on this in an upcoming post)
So there is the back story of why I decided to try and tackle a scone. I really wanted to use my lard! I know lard can be changed out with other fat choices but I really wanted to flakey crust vs. a doughy one. I am looking forward to trying this lard in the making of a pot pie! I also used Anthony’s Goods Almond Flour in this recipe. I have found (in terms of almond flours) that this particular almond flour has the texture most like traditional flours and have loved the way my baked goods have turned out! If you’re on the hunt, I suggest giving it a try. But no matter which product(s) you choose to use, I definitely hope you give these scones a try! As I said, they are perfect with a cup of coffee on a lazy Saturday or Sunday morning 🙂
- 1 1/3 cups almond flour (I use this)
- 1/2 cup arrowroot flour
- 1 teaspoon baking powder
- 1 egg
- 1/4 cup softened lard (or butter)
- 2 teaspoons vanilla
- 3 tbsp raw honey (or maple syrup)
- 1 cup blueberries
- Preheat oven to 350 degrees.
- Combine the flours & baking powder together in a bowl.
- In a small bowl, whisk the egg, lard (butter), vanilla & honey (syrup) together.
- Slowly add wet ingredients to dry and mix with whisk or handheld mixer. Add blueberries and stir/fold in with wooden spoon.
- Spread batter evenly into a lightly greased or buttered, 9 inch round cheesecake pan (easier to take out & cut) or 9 inch baking pan.
- Bake in 350 degree oven for 30 min. Let cool a few minutes before slicing into 🙂