SCD Cardamon Scones

This basic scone recipe, from Kendall Conrad's SCD cookbook, Eat Well Feel Well, is one of my favorites for breakfast. I mix in diced apples in the fall, raw, diced rhubarb in the spring and fresh blueberries in the summer. But when a non-SCD recipe for Cardamon Scones appeared in the newspaper, I had to try it. Frankly, these scones should come with a warning label: ADDICTIVE!

Total prep time for the basic scone recipe is 10 minutes, but dicing the apricots, grating the carrot and zesting the lemon will add prep time for this ever-so-worth it variation.

Basic Scone batter:

• 3 cups almond flour
• 1 tsp baking soda
• 2 tbsp honey
• ½ cup SCD yogurt
• 2 eggs (these can be optional if eggs are a problem)

Mix with:

• 2 vanilla beans (scrape out inside of beans)
• 1 tsp ground green cardamom
• 1 lemon – zest only
• ¾ cup grated carrot
• ½ cup diced dried apricots (non sulphured if possible)
• 1 tsp vanilla extract

Mix all ingredients together and bake for about 15 minutes at 340-degree F until lightly browned on top.