Here for you are the other two scones recipes plus the video tutorial to watch to see how to make them all
Maple Walnut Scones2 cups flour
1 tbsp baking powder
½ tsp salt
¾ cup Silk Unsweetened Almond
½ cup maple syrup
½ tsp vanilla extract
½ cup walnuts, chopped1. Preheat oven to 375°F.
2. In a large bowl whisk flour, sugar, baking powder and salt until it’s well combined.
3. In a second bowl whisk Silk Almond, maple syrup and vanilla extract.
4. Pour wet ingredients into dry ingredients and stir.
5. Fold in chopped walnuts.
6. Scoop mixture onto a parchment-lined baking sheet to form 12 scones.
7. Top with a sprinkle of coarse sugar.
8. Bake for 12-14 minutes.
9. Scoop mixture onto a parchment-lined baking sheet to form 12 scones.
10. Bake for 12-14 minutes.
11. Allow scones to cool completely before packaging.
12. Scones can be refrigerated for 1 week or frozen for up to 3 months.
13. Enjoy!
Olive & Rosemary Scones2 cups flour
1 tbsp baking powder
½ tsp salt
1 tsp fresh rosemary, finely chopped
½ tsp garlic powder
¼ cup parmesan cheese, freshly grated (optional)
1 cup Silk Unsweetened Almond
¼ cup kalamata olives, pitted and chopped1 tbsp butter, melted
1. Preheat oven to 375°F.
2. In a large bowl whisk flour, sugar, baking powder, salt, rosemary, garlic powder and Parmesan cheese (if using) until it’s well combined.
3. Add Silk Almond and stir until mixture is combined.
4. Scoop mixture onto a parchment-lined baking sheet to form 12 scones.
5. Bake for 12-14 minutes.
6. Top with a little melted butter and another sprinkle of garlic powder.
7. Allow scones to cool completely before packaging.
8. Scones can be refrigerated for 1 week or frozen for up to 3 months.
9. Enjoy!
