December 23, 2016

Kiwi Lemon Scones

Kiwi Lemon Scones

Kiwi’s: full of vitamin C, vitamin E, and folate and great for skin, antibacterial and antimicrobial and full of serotonin (learning, memory, appetite mood). Kiwis for the (ki)wi-n. Snag the recipe for these kiwi scones AND kiwi cashew cream below!

  • 3 cups almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 5 dashes cinnamon
  • 3 dashes nutmeg
  • 2 dashes sea salt
  • 2 eggs
  • 2 tbsp maple syrup
  • juice from 1 lemon
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • one kiwi, chopped
  1. Preheat oven to 375F. Line baking sheet with parchment paper.
  2. Combine almond flour, baking soda, baking powder, cinnamon, nutmeg, and sea salt in one bowl. Blend well.
  3. Combine eggs, maple syrup, lemon juice, vanilla extract, and lemon zest in another bowl. Whisk until smooth.
  4. Pour wet into dry ingredients and stir until dough forms. Fold in chopped kiwi.
  5. Drop dough about the size of a palm on parchment paper.
  6. Paint (? unsure what verb to use) with egg white wash. This gets the tops golden and crunchy. Top with a bit more lemon zest.
  7. Bake for 22 minutes, or until tops are golden.


  • 1/3 cup cashews, soaked in hot water overnight or for at least 3 hours
  • 1.5 kiwis, skinned
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 3 tbsp almond milk


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  • Sam

    I had never thought of using kiwis in baking but I had some of them + some eggs that really needed to be used up so I gave it a go and nearly ate the whole pan! I did end up using some leftover coconut meal in place of some of the almond flour and added some chopped macadamia nuts. I can’t wait to try them with the cream!

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