A great dessert or breakfast treat, a scone is a baked good usually made with wheat flour and butter. This recipe calls for almond flour instead to reduce the carbs and increase the nutrition. The pastry has been enjoyed in Scotland since 1513, and its name probably derives from the Dutch word for bread. Figs and pistachios sweeten the scones and give them a bit of crunch.

Yield: 6 to 8 scones 

2½ cups almond flour

½ tsp sea salt

½ tsp baking soda

⅓ cup coconut oil, melted

¼ cup honey

2 large eggs

1 tsp vanilla extract

½ cup chopped dried figs, plus some for garnish

½ cup pistachios, roughly chopped

Preheat the oven to 350° F. Line a large baking sheet with parchment paper.

In a large bowl, combine the almond flour, salt and baking soda. In a medium bowl, whisk together the oil, honey, eggs and vanilla. Stir the wet ingredients into the dry until thoroughly combined. Fold in the ½ cup of figs and the pistachios.

Place the dough on the baking sheet and shape into a rectangle about 1 inch thick. Cut into squares and then cut the squares diagonally into triangular wedges. Separate the wedges so they are about 1 inch apart to allow for even cooking. Press a few pieces of fig into the top of each wedge.

Bake for 12 to 17 minutes until golden brown and a toothpick inserted in a scone comes out clean. Let cool for 30 minutes on the baking sheet, then serve.

Adapted from MenuPause. Copyright © 2022 by Dr. Anna Cabeca. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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