Maple Almond Pecan Scones

The dough of these breakfast pastries is made from ground pecans, almonds and oats then seasoned with cinnamon and vanilla. These healthy scones are naturally sweetened with maple syrup to give your morning a hearty hello. This recipe comes to us from Christy, The Blissful Chef.

Serves 8

• 1/2 cup pecans
• 1/2 cup almonds
• 1/2 cup rolled oats
• 2 cups barley flour*
• 1/4 teaspoon salt
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/3 cup unsweetened applesauce
• 1/3 cup maple syrup
• 2 tablespoons safflower oil, melted
• 1 tablespoon vanilla extract
• 1/4 cup pecans, chopped
• or
• 1/4 cup almonds, chopped
• 2 tablespoons maple syrup, for glazing the scones
• apricot or blueberry jam, for garnish**

*found in the flour, baking or health food sections of most grocery stores. Substitute wheat flour if barley flour is unavailable.

**optional.

Preheat an oven to 375 degrees. Prepare a baking sheet with a sheet of parchment paper. Sprinkle a little flour on the parchment paper.

Place the pecans, almonds and rolled oats in a food processor and pulse until the mixture becomes a fine meal and no chunks of nut or oat remain. Place the oat nut meal in a large mixing bowl.

Add the barley flour, salt, baking powder and cinnamon to the mixing bowl. Stir until combined.

In a separate small bowl, mix together the applesauce, maple syrup, oil and vanilla extract. Stir until combined. Carefully fold in the nuts.

Slowly add the wet ingredients to the dry ingredients. Mix together with a spatula and fork or with your hands until the batter forms a firm dough ball.

Transfer the dough to the prepared baking sheet. Gently press the dough into an 8-inch circle, then cut it into 8 pieces with a sharp knife. You do not need to separate the wedges.

With a pastry brush, glaze the tops of the unbaked scones with the additional maple syrup.

Bake for 15-20 minutes, or until scones are cooked through. Cool slightly, then transfer to a cooling rack. Spread with fruit jam, if using, and enjoy.