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.
Roasted Almond Butter and Maple Glazed Tofu, Squash, and Brussels is a genuine triple threat. This dinner delight is vegetarian, full of flavor, and cooks in one pan. It doesn’t take your whole day to prepare either. At any given moment, you are thirty minutes of marinating, a few minutes of tossing ingredients together, and thirty minutes of hands-off roasting away from enjoying a flavor-packed, wholesome, vegetarian meal. Seriously. There’s really no downside to this recipe.
Silly Celery Critters are far superior to Ants on a Log. Just sayin’.
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.
Rich almond butter, robust coffee, and a whole lot of love. Blend them together and what do you get? Almond Butter Keto Coffee in your cup! Start your morning off on the right foot with this flavorful and simple recipe.
