gettin figgy wit it.

I had my very first fresh fig just one month ago, can you believe that?

It was pretty good, though I've been hard-pressed to find a fruit that I don't like. The thing is, I think I prefer them dried! That chew and the concentrated flavor is tough to top.

Puritan's Pride sent me some wholesome baking ingredients to use during the holidays. I got samples of almond flour, whole roasted and unsalted almonds, raw organic honey, ground cinnamon, and pure vanilla extract. Talk about useful stuff!

So by using these ingredients, I've essentially made scones (one of the most guilt-free breakfast treats) even more good for you:

• Since honey is sweeter and denser than granulated sugar, a little drizzle on top of the scones allowed me to add a little less to the actual dough.
• Not only is almond flour gluten-free, but it's also an excellent low-carb substitute for other flours used in baking, either wholly or in part. It adds color, texture, richness, and flavor to baked goods.
• You all know how I feel about cinnamon, and while that fragrance is enough to turn a bad day around, it also has some terrific nutritional benefits! It's used to help treat everything from muscle spasms and erectile dysfunction to vomiting, diarrhea, infections, and even the common cold.

I've been told by numerous folks that my pictures are lame, so I'm easing into some more artistic presentations
with the gorgeous brown cloth napkin shown above.  Baby steps.

This batch of scones makes a pretty ideal breakfast food--they're nutritious and delicious, easy to make and quite filling. The slices of fig taste great and look so awesome with all their seediness, and though I've made these before with all-purpose flour, I most definitely prefer the almond flour. It adds a wonderful nuttiness while still delivering an enjoyable texture and heft.

Oh yeah, I'm definitely getting into the holiday baking spirit!

Figgy Almond Scones
Makes 8
Ingredients:

• 1-1/2 cups almond flour
• 1 cup old-fashioned oats
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 4 ounces butter, cold and cubed
• Scant 2/3 cup buttermilk
• 1/2 teaspoon vanilla extract
• 1/2 cup dried figs, sliced thinly
• 8 whole almonds, to garnish
• Drizzle of honey, to finish

Directions:
Preheat oven to 350 degrees F.
Combine the dry ingredients (almond flour through cinnamon) and cut in the butter until a coarse, crumbly mixture is formed.
Mix in the buttermilk, vanilla, and dried fig slices using a fork until everything is moistened and then turn the batter out onto a floured surface.
Form the dough into a 6-inch wide disk about an inch in height.
Apply an egg wash and sprinkle with sugar, then cut the disk into 8 wedges. (You can press a whole almond into the top of each scone at this point, if you want.)
Transfer the wedges to a baking sheet with about 2 inches between them and bake for 20-25 minutes. Drizzle with honey before serving, if desired.

*Though I was sent ingredients free of charge, the opinions expressed above are, as always, uniquely my own.