Fruit and Nut Scone Muffins

  • 2 c. all-purpose flour
  • 3 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 egg - beaten
  • ¼ c. honey
  • 1 c. buttermilk
  • ¼ c. melted coconut oil
  • ½ c. dried fruit (like raisins, dates, cranberries, or blueberries)
  • ½ c. chopped walnuts

Preheat the oven to 400° F. Add paper liners to the muffin tin and set aside.

Sift the dry ingredients (flour, baking powder, baking soda, and salt) into a large mixing bowl. Stir the dry ingredients to blend thoroughly.

In a separate bowl, beat the egg with the honey and buttermilk.

Add the egg mixture to the dry ingredients.

Add the melted coconut oil and mix it thoroughly.

If you’re using dates, chop the whole dates into small pieces.

Stir in the dried fruit and nuts.

Fill each muffin liner about ⅔ full. Bake for 12-15 minutes.

  • Yields: 12-16 muffins
  • Preparation Time: 20 minutes
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Fruit and Nut Scone Muffins