2 cups all-purpose flour
½ teaspoon salt
1/3 cup sugar
1 tablespoon baking powder
6 tablespoons cold butter, cubed
2 eggs, beaten
1/3 cup plain Greek yogurt
½ teaspoon almond extract
1 cup finely diced peaches
Vanilla Almond Glaze:
1/4 cup Justin’s Vanilla Almond Butter
¼ cup powdered sugar
2-3 tablespoons milk
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, salt, sugar and baking powder. Whisk to combine. Using a pastry cutter or fork, cut in the butter. Add the eggs, yogurt and almond extract and stir. Fold in peaches. Dough will be wet and sticky.
Form dough into a 10-inch circle on the prepared baking sheet. Cut into 8 wedges and separate slightly. Bake 20-25 minutes, or until golden brown. Remove from oven and cool slightly.
To make the glaze, combine the almond butter, powdered sugar, and milk in a small bowl and whisk well. Add more milk as needed to make the glaze drizzly. Drizzle over scones and serve warm.
Gluten got you down? Well, you don’t need gluten to have a good time. Mix yourself up a nice bowl of Gluten Free Chocolate Chip Cookie Dough Dip. You can invite people over and enjoy it as a dip for apples or keep it for yourself and enjoy it with a spoon.
Want to hear a secret? Sometimes peanut butter cookies are a little, well, one-note. One delicious note, naturally, but not a whole lot going on behind the scenes. These Honey Peanut Butter Miso Cookies are a simple, but elevated, version of your favorite sweet treat. You’ll get all the peanut butter flavor you love, with the delicious complements of maple, miso, and honey. Try them once, and you’ll have a new cookie jar staple.
2 cups all-purpose flour
½ teaspoon salt
1/3 cup sugar
1 tablespoon baking powder
6 tablespoons cold butter, cubed
2 eggs, beaten
1/3 cup plain Greek yogurt
½ teaspoon almond extract
1 cup finely diced peaches
Vanilla Almond Glaze:
1/4 cup Justin’s Vanilla Almond Butter
¼ cup powdered sugar
2-3 tablespoons milk
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, salt, sugar and baking powder. Whisk to combine. Using a pastry cutter or fork, cut in the butter. Add the eggs, yogurt and almond extract and stir. Fold in peaches. Dough will be wet and sticky.
Form dough into a 10-inch circle on the prepared baking sheet. Cut into 8 wedges and separate slightly. Bake 20-25 minutes, or until golden brown. Remove from oven and cool slightly.
To make the glaze, combine the almond butter, powdered sugar, and milk in a small bowl and whisk well. Add more milk as needed to make the glaze drizzly. Drizzle over scones and serve warm.
Tart. Tart. Just try saying it out loud. The word itself even sounds tart. Do you ever say a word so many times that it doesn’t sound like a thing anymore? If that’s the case, you better stop talking and start baking. My Chocolate Hazelnut Tart with Rosemary + Orange are definitely a thing. I think.
Gluten got you down? Well, you don’t need gluten to have a good time. Mix yourself up a nice bowl of Gluten Free Chocolate Chip Cookie Dough Dip. You can invite people over and enjoy it as a dip for apples or keep it for yourself and enjoy it with a spoon.
