Orange-Date, Pecan & Raspberry Scones

Vanessa Musi is a classically trained pastry chef, and one of the first health-focused pastry chefs in the world. She has more than twenty years of experience in the industry, consulted brands such as Starbucks and Whole Foods, and has developed her own baking method, Noble Baking, which she describes as an art, science and mindset using wholesome ingredients.

Musi’s baked goods are low glycemic, gluten free, grain free, vegan and free of processed sugar. She doesn’t just substitute ingredients and hope for the best, she creates them from scratch. In addition to recipe development and staying up on the latest food and healthy trends, Musi teaches her classes and Noble Baking technique worldwide.

Stay up-to-date on Chef Vanessa Musi’s recipes and mouth watering photos! Visit her website, or follow @chefvanessmusi on Facebook and Instagram!
Drizzle: Date Lady Pure Date Syrup or Date Lady Chocolate Spread

- You’ll use some extra date sugar to sprinkle on top of the scones once you apply the egg wash

- I use Rumford brand baking powder, and Thai Kitchen's canned coconut cream

- I use Bob’s Red Mill brand flours in the flour blend

IMPORTANT: time will depend on your oven, how moist the dough is, your baking pan, and the thickness, and size of your scones. Don’t over bake or they will be dry! Also, note the scones will continue baking a little on the hot tray after you take them out of the oven so make sure to take them out just a tad before you think they’re fully baked.

 

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