Energy Bite Scones

Energy Bite Scones

Nutrient dense scones using our Premium All Purpose and Stardust flours and sprouted Einkorn berries. A unique spin on the energy bites in baked form! Loaded with dark chocolate, dates, banana and peanut butter, this recipe is sure to satisfy both health and indulgence. 

Yield: 8 cut scones or 16 drop scones

**Peanut allergy. Substitute nut butters to suit your preference. 

 Download a printable version of the recipe here.

Ingredients:
250g BSM All Purpose Premium flour
110g BSM Stardust whole wheat flour
100g Einkorn wheat berries (sprouted)*
14g baking powder
7g fine sea salt
300g heavy cream
2 small bananas (mashed)
85g peanut butter (or almond)
150g pitted dates (chopped)
120g dark chocolate chips
8g vanilla extract
heavy cream (for wash)

*See separate recipe for sprouted wheat berries.

Instructions:
In a large mixing bowl, mix the dry ingredients. Add in the chopped dates, dark chocolate, and sprouted wheat berries, then mix to incorporate. Create a well in the center of the dry
ingredients, then pour in the heavy cream, peanut butter, mashed bananas, and vanilla extract.
Mix with a spatula until it becomes shaggy. Bring the dough together in an inward motion using your hands until the dry bits form together into one mass of dough. Do not knead the dough as this will make the dough tough. Simply press the dough mass together gently. Allow the dough to sit covered for 30 min before portioning as this will allow proper hydration of the flour.
Drop method: Scoop about 16 scones with a 2 oz cookie scoop.
Roll/cut method: Roll the dough out into a 2-inch disc, rotating the dough and adding flour to the work surface when needed to prevent sticking. Use a sharp knife to cut the disc into eight
individual triangles.
Place the triangles or scoops onto a parchment-lined baking sheet. Place the tray of scones in the fridge for at least 1hr or freeze for later use.

**Pro-tip: freeze on a sheet tray first until the scones are fully frozen, then place in a freezer bag for proper storage and convenience.

Preheat an oven to 425°F.
Brush the scones with heavy cream and bake for 18-20 min depending on your oven. Serve warm or room temperature for a nutrient packed breakfast!