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I inherited most of my passion and knowledge of recipes and cooking from my mom, Sue. When I was young, I had access to her organic vegetable patch, her knowledge of broiling and baking, and her zest for combining standard ingredients into new and startling innovations. This recipe is a result of one of those experiments. - Raman


1 egg
3 tablespoons (42 g) ghee
2½ cups (275 g) almond flour
2 tablespoons (40 g) honey
½ teaspoon cinnamon powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (110 g) raisins
½ cup (120 mL) Homemade Applesauce (p.340)


1. Pre-heat the oven to 325ºF (165°C or gas mark 3)
2. Mix all the ingredients, except raisins, together in food processor until well blended
3. Stir in raisins gently by hand
4. Drop rounds of scone batter on a (greased) baking sheet pan
5. Bake for about 25-30 minutes, or when knife comes out clean


15-18 scones, 1½-inches in diameter

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0