Makes 17

You can easily cut this recipe in half. But, trust me, you'll definitely want all 17.


8 Tablespoons unsalted butter

5 cups finely ground blanched almond flour

1 ½ cups arrowroot flour

2 ½ teaspoons baking powder

2 teaspoons kosher salt (Diamond Crystal)

4 large eggs

½ cup full-fat, plain, unsweetened yogurt (I use sheep’s milk yogurt)

¼ cup honey

6 oz extra-sharp, aged cheddar cheese, grated (2 cups)

2 Tablespoons minced chives

1. Line two baking sheets with parchment paper and set aside.

2. Cut the butter into small cubes (about ½ inch), place in a small bowl, and transfer to the freezer until ready to use.

3. In a separate bowl, combine the eggs, yogurt, and honey and whisk to combine. Set aside in the fridge to keep cold while you prepare the rest of the ingredients.

4. In a large bowl, whisk together the almond flour, arrowroot, baking powder and salt, being careful to break up any larger clumps.

5. Add the frozen butter to the flours, and rub the flour and butter together between your fingertips, breaking up the butter into smaller pieces, and combining it with the flour. Continue to work the flour and butter together until the mixture is crumbly. Alternatively, you can use a pastry cutter.

6. Add the chilled egg mixture to the flour, and stir until just combined. Then, stir in the grated cheese and minced chives.

7. Using a 4 oz ice cream scoop, or a ¼ cup measuring cup, scoop heaping servings of the dough and place on the prepared baking sheets, leaving an inch or two between the scones (they wont spread much).

8. Transfer the scones to the fridge for at least 30 minutes. Preheat the oven to 350 degrees F.

9. Bake the scones for 25 minutes, rotating the pans halfway through. Allow them to cool slightly before serving.

Updated: Oct 20, 2020

Makes 10 (2-inch cookies)

Rich, deep, and toasty brown butter is THE no-brainer/perfect compliment to chocolate and hazelnuts. However, feel free to make these your own by substituting the brown butter for regular melted butter, or melted ghee. Or, use melted coconut oil if you want these cookies to be dairy-free.


2 Tablespoons unsalted butter, browned and cooled

1 large egg, at room temperature

4 Tablespoons grade A maple syrup

1 ½ teaspoons vanilla extract

½ cup finely ground blanched almond flour

2 Tablespoons coconut flour

¼ teaspoon kosher salt (Diamond Crystal is best)

¾ teaspoon baking soda

¼ cup toasted hazelnuts, chopped*

¼ cup dark chocolate chips, or chopped dark chocolate

Flaky sea salt (like fleur de sel), optional

*To prepare the hazelnuts, arrange the nuts in a single layer on the baking sheet and toast in the oven for about 15 minutes, or until fragrant and golden brown all the way through. Transfer the nuts to a clean kitchen towel, and use the towel to gently rub and release the brown skins off the nuts. Transfer the nuts to a cutting board, roughly chop, and set aside for later.

1. Preheat the oven to 350 degrees F, and line a baking sheet with parchment paper.

2. To make brown butter, melt the butter in a small pan or saucepan over medium heat. Cook, stirring the butter and swirling the pan constantly, until the foam subsides and you notice brown specks at the bottom of the pan. Immediately pour the butter into a heatproof bowl to stop the cooking, and prevent the butter from burning. Allow to cool slightly.

3. To a medium bowl, add the brown butter, egg, maple syrup, and vanilla extract. Whisk everything to combine.

4. Add the almond flour, coconut flour, salt, and baking soda to the brown butter mixture, and stir to combine. Once the dough is formed, add in the chocolate chips and toasted chopped hazelnuts.

5. Using a small ice-cream scoop or a spoon, scoop 2 Tablespoons worth of cookie dough, and form the dough into balls. Place the balls onto the prepared baking sheet, and flatten them slightly so they make a 2-inch cookie. Sprinkle the tops of the cookies lightly with flaky sea salt, if desired.

6. Bake for 12 minutes and allow the cookies to cool slightly before devouring.