Ginger Raspberry Muffin Scones & Peach Jam Recipe - Clean Eating Magazine

Ginger Raspberry Muffin Scones & Peach Jam

These almond flour scones have the consistency of a muffin, but the shape of a scone. The quick peach jam adds a fruity flavor punch.
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Ginger Raspberry Muffin Scones & Peach Jam

Ginger Raspberry Muffin Scones & Peach Jam

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 2 cups almond flour
  • 1/2 cup quinoa flour
  • 2 tsp ground ginger
  • 1 tsp each baking powder and baking soda
  • 1/4 tsp sea salt
  • 2 tbsp coconut oil, melted
  • 1/3 cup raw honey
  • 1/2 tsp pure vanilla extract
  • 2 large eggs
  • 1/2 cup raspberries

Jam

  • 2 1/2 cups pitted and diced fresh peaches (about 3)
  • 1/4 cup raw honey
  • 2 tsp fresh lemon juice

Preparation

1. Prepare scones: Preheat oven to 350°F. In a large bowl, combine almond flour, quinoa flour, ginger, baking powder, baking soda and salt.

2. In a separate medium bowl, combine coconut oil, 1/3 cup honey, vanilla and eggs; whisk until frothy. Add wet ingredients to dry ingredients and stir until just mixed. Fold in raspberries. (NOTE: It is OK if the raspberries get a little squashed.)

3. Line a baking sheet with parchment paper. Turn out dough onto baking sheet and shape into a smooth, large circle with your hands, approximately 3/4 inch thick. Cut into 8 triangles and pull apart. Bake for 20 minutes, until edges are golden and a toothpick inserted in the center comes out clean. Let cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

4. Meanwhile, make jam: In a blender, blend all jam ingredients until puréed. Add peach purée to a saucepan and cook on medium for 30 minutes, stirring frequently until desired thickness of jam is reached. Remove from heat and cool to room temperature. Serve jam with scones.

NOTE: If following our Meal Plan, store remaining scones in an airtight container and reserve remaining jam in refrigerator until called for.

Nutrition Information

  • Serving Size: 2 scones and 2 tbsp jam
  • Calories: 339
  • Carbohydrate Content: 37 g
  • Cholesterol Content: 47 mg
  • Fat Content: 19 g
  • Fiber Content: 5 g
  • Protein Content: 9 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 306 mg
  • Sugar Content: 26 g
  • Monounsaturated Fat Content: 10 g
  • Polyunsaturated Fat Content: 4 g