i made these for brunch with brian’s parents yesterday, and i couldn’t wait to post the recipe. i’d been looking forward to making them all week! i enjoy scones very much, and haven’t eaten any since i’d given up grains in the summer, so they were a very special treat for me! i am happy with the way these turned out. they look beautiful, and taste amazing. they are moist, crumbly and tender, like a delicate cookie.
this recipe is based on one i found by ginger lemon girl, though i can’t find the recipe on her blog! i am often inspired by the many beautiful sweets she produces, and i’m glad i finally took the plunge and tried making one of her recipes. i did make a few changes, and my recipe reflects those differences. her’s calls for blueberries, but since they’re not in season for several months, i stirred in almonds instead. among other changes, i also gave these a thin coating of cinnamon maple syrup, and twice baked them. the second round of baking helped make the scones sturdy, and also crisped up the cinnamon maple syrup to give the top a delightful crunch. i think this recipe could easily be converted into a savory one with a few adjustments. -omitting the sugar, extracts, and sliced almonds,. maybe adding cheddar or rosemary?
3 cups almond flour*
3/4 cup arrowroot
1/2 cup sugar**
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup coconut oil or butter, at room temp or cold
2/3 cup coconut milk***
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup sliced almonds, toasted
1/4 cup maple syrup + 1/2 tsp cinnamon combined
preheat oven to 350f. cut round or square of parchment to fit 9″ (round or square) cake pan, and grease sides of cake pan.
in a large bowl, combine almond flour, arrowroot, salt, sugar, and baking powder with a whisk, and set aside.
in separate bowl, combine egg, milk, and extracts.
with pastry cutter or fork and knife, press coconut oil (or butter) into flour mixture, creating pea sized balls into the dough. continue until large clumps are no longer visible. make a well in the center of the dry ingredients.
pour wet ingredients into well, and with a rubber spatula, gently fold ingredients together until just combined.
briefly fold almonds into mixture, then pour batter into prepared pan.
bake for 25 minutes, until top looks set and toothpick comes out mostly clean. some crumbs will cling to toothpick, this is ok.
remove from oven. let it cool for 5 minutes or so. invert onto cutting board. using very sharp knife, carefully cut as many even slices as you can manage (8-12) most of the way through, without making too many crumbles. let it cool like this for 15 minutes.
gently transfer slices to large pizza or cookie sheet lined with clean parchment. spread ’em out. using clean pastry or silicone brush, paint maple syrup mixture on the tops and sides of scones, (you could sprinkle some sugar on, too) and bake for an additional 5 minutes. remove from oven and let cool on sheet until they are pretty firm. i served them with some pear jam on the side, and although they are very tasty on their own, they are irresistible dipped in coffee.
*i used bob’s red mill brand almond flour without issue. you could also grind your own blanched almonds into a flour in the food processor.
**i always use raw organic cane sugar. you may want to add more or less than the amount i listed. taste the batter and add as you go.
***any dairy or non-dairy milk would do