If you're in the mood for a hearty scone sans the dryness that often accompanies them, please, stop everything you're doing and make this one! Loaded with diced apples, cardamom spice, and drizzled with a simple apple cider caramel glaze, this is the epitome of fall harvest in every way imaginable.
Ingredients:
Servings: 8
2 cups spelt flour
5 tablespoons salted butter, grated
3/4 cup apples, peeled, diced
1/2 cup unsweetened vanilla almond milk
1/4 cup Marine Collagen
1/4 cup apple cider
1/4 cup coconut sugar
4 tsp baking soda
2 tsp cinnamon
1 tsp salt
1/2 tsp cardamom
1/2 tsp nutmeg
Glaze:
1/2 cup apple cider
1/2 cup apples, peeled, diced
1/4 cup coconut sugar
3 tablespoons butter
Recipe:
Preheat oven to 400 degrees.
Place parchment paper on a baking stone.
In a large mixing bowl, dissolve Marine Collagen in almond milk.
Add remaining ingredients, and mix well. Don't over mix- grated butter will still be visible and batter will be chunky.
Spread scone batter into a large circle on parchment paper- about 1 inch thick.
Precut with large knife into 8 slices.
Bake for 20-25 minutes or until edges start turning golden brown.
Remove from stoneware and transfer to cooling rack by holding parchment paper.
Glaze:
Place all ingredients in small saucepan over low heat.
Stir continuously while slowly bringing the glaze to a boil.
This will take approximately 10 minutes.
Once it reaches a boil, glaze will have thickened.
Remove from heat and drizzle over warm scones.
Enjoy!