Gluten-free Strawberry-walnut Scones

Weekly Recipe: 
NonWeekly
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2 cups raw walnuts

¼ cup coconut flour, sifted

1 teaspoon cinnamon

1 teaspoon baking soda

½ teaspoon sea salt

¼ cup pure maple syrup

1 teaspoon pure vanilla extract

2 eggs

¼ cup Rich and Creamy Melt, softened until pourable

Organic strawberry jam

Preheat oven to 350 degrees. Place the walnuts in a food processor and pulse until a fine meal is formed. Place the walnut meal and the remaining dry ingredients in a medium bowl and whisk to combine. Add the wet ingredients, except the Melt Organic, to the walnut meal mixture. Blend well with a hand mixer. With the mixer on low, slowly pour in the Melt Organic. Mix well. Using an ice cream size scoop, make eight even balls of dough and place on a parchment-lined baking sheet. With your thumb or a teaspoon, make deep well in the center of each scone. Fill each well with one teaspoon strawberry jam. Bake 23-25 minutes or until tops are golden brown and the dough springs back when pressed lightly. Cool on pan for five minutes, then transfer to wire racks to cool completely. Store leftovers in an airtight container up to three days or freeze up to three months. Source: Melt Chef Cygnia Rapp; meltbutteryspread.com