Wizard's and Poppies

Happy Tuesday y'all!

My intentions were to make a cake yesterday, but somehow, that cake translated into making scones. Oh, and a frittata. Oh, and some bacon. Do you think I'm obsessed with breakfast? Breakfast for breakfast, lunch, and dinner is just fine by me. In college when I was working as a barista at a local coffee shop, I often had little time to eat breakfast before rushing off to work for my morning shift. However, the perks of opening up the coffee shop by myself were absolutely delicious...seriously. 

While I did paperwork, ground fresh coffee beans, and set out the pastries...wait, pastries...yes, I would sit and have a double espresso con panna with a day-old cranberry orange scone. Sometimes I would dip the scone into the espresso and take a bite...absolute heaven. The only problem with day old scones is that they are rock solid. I like my scones chewy and fluffy. So, out with the old...in with the new.

We begin with almond flour and orange zest...these are paleo

duh.

The almond flour is key to achieving that chewy scone with crispy edges. 

We sweeten these scones with a touch of honey. My dad's friend gave us fresh honey from his backyard bees months ago.

Looks like I used the last bit. :)

We add poppy seeds for that extra nutty texture. 

Oh, and because they are just soooo pretty.

Just don't eat the poppy seeds before taking a drug test. Wait...do they give you a false negative or a false positive? Is that a myth?

Who cares...

we've got cranberries too!

On another note, poppy seeds remind me of the field of poppy's in the Wizard of Oz.

Now I want to take a nap :)

But back to these scones. 

Seriously, everything I hoped for...chewy, crispy, tart, sweet, nutty. 

Wham-bam!

We are about to get crafty with some glaze here people. 

Fresh orange juice, honey, and powdered sugar.

We will just pretend powdered sugar is paleo. 

There's always a little wiggle room.

Hey there breakfast. 

I seriously cannot get over how delicious these scones are. 

Wish seester was here to eat them with me. 

I will save one for her until her arrival on Friday. :)

Birthday scones are always a treat :)

Cranberry Orange Poppy Seed Scones with Orange Honey Glaze (GF/P):

Ingredients:

For the scones:

3 c. almond flour

1 t. baking soda

1/8 t. salt

zest of 1 orange

2 eggs

2 T. raw honey

1 T. freshly squeezed orange juice

1 T + 1 t. poppy seeds

3/4 c. dried cranberries

For the glaze:

3 T. raw honey

juice of 1 orange

6 T. powdered sugar

Instructions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the almond flour, baking soda, and salt. 

3. Add in the orange zest, eggs, honey, and orange juice. Stir until a dough forms.

4. Fold in the poppy seeds and cranberries.

5. Mold the dough into 1 large round ball and place on the prepared baking sheet.

6. Place another piece of parchment paper on top of the dough and lightly press down on the dough using your hands. Then, using a rolling pin, roll out the dough to 1 inch thickness.

7. Using a pizza cutter or a large serrated knife, cut the dough into 8 triangular pieces.

8. Bake the scones for 12-15 minutes, or until slightly golden brown around the edges.

9. To make the glaze, combine all of the glaze ingredients in a small mixing bowl, whisking until smooth and thick.

10. Let the scones cool slightly and then glaze.

Makes 8 scones.

MANGIA!!!