Oh how we love our sweet treats! Enough so that I like to find any way possible to make them more digestible and less damaging to the waistline. I honestly didn’t have my first scone until about age 25. I can’t say I was a fan in the beginning but I have definitely been converted. Unfortunately most traditional scones give me the “brick in the gut” feeling once eaten and are far too sweet for my liking.
Enter the almond flour scone. While these still pack a nice punch, and are in no way an everyday food for me, when I want some sconeage they more than satisfy. They are much lower in sugar and overall carbohydrates, contain plenty of good fats and are easier for me to digest. Be prepared to blow through them quickly!
*I won’t take full credit for this recipe. I tweaked it a bit but you can view the original at Health Home Happy.
Ingredients:
2.5 cups of Almond Meal/Flour
1/2 tsp sea salt
2 organic/pastured eggs
4 tablespoons honey or other natural sweetener (I used maple syrup) or 4 dates, pureed
1/3 cup melted butter, ghee (clarified butter) or coconut oil (choose 1 of three or blend)
1/2 cup fresh or frozen berries
Directions:
Preheat oven to 350. Grease a baking sheet with butter or coconut oil.
In a medium bowl, mix together dry ingredients.
In a separate bowl, whisk eggs until combined. Add melted butter, and honey.
Combine wet and dry ingredients.
Fold in berries.
Drop ¼ cup of dough onto the baking sheet, shape into triangle shapes (this is harder than it seems so I just made them biscuit round)
Bake 15 minutes.
That’s it. Amazing, golden brown and slightly sweet goodness.
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Brian
These sound wonderful! Can’t wait to try them… Now that I’m on a gluten-free diet, I have been experimenting with new ‘flours’… Just to clarify – on the 1/3 c of butter, do we use all three in the recipe or just choose one? Thanks for all that you do!
Thanks Clarica! They are wonderful.
Yes, choose one of the three oils for the recipe.
Would love to hear your experience.
Brian
Tried the recipe this morning… Made them as muffins because I was in a hurry and added 1 t baking powder for that… Also used wild blueberries I had in the freezer… Turned out pretty good. Think I will add another tablespoon of honey next time and a bit less butter… Could be because I didn’t make them the right way but improvisation is key in a house with four kiddos
Thanks for sharing!
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What Clarica said…. is it 1/3 C. butter OR 1/3 C. coconut oil, or mix all three to equal 1/3 C.? Confusing because it says “AND coconut oil”….
Sorry about that. I responded to Clarica but for some reason it sat in the sent box. Hopefully that clears it up. I will being going in now to make it more readable.
Thanks for pointing that out!
Brian
So, just to clarify the Almond Meal/Flour is gluten free?
I’ve finally come to a place where cutting wheat/gluten and sugar is a major focus. It can be confusing.
What is your opinion on using maple syrup or honey (I can get the real deal done right here in Hawaii as far as pure honey goes). Does it process different in your body than plain ol’ sugar? I’m hoping so,cuz I’d certainly make this recipe.
Coconut oil rocks!
Aloha wags!
Jt Clough | Big Island Dog recently posted..Paw to Earth Connection
Yes, that’s correct! Gluten free/grain free. It can in fact be confusing. The best way to look at the gluten issue is to consider nearly all traditional grains (excluding rice/corn) to contain gluten. It’s definitely not an easy task.
I personally prefer maple syrup or honey, and considering you’ve got the real deal locally, even better! It does process slightly differently as it doesn’t create such a huge surge in blood sugar. Aside from that both are more nutrient dense being that they haven’t been overly processed.
Thanks for posting! Hope this helps.
Brian
I’m excited to try this!
Hi may i know is it alright to substitute the coconut oil with olive oil instead?
Absolutely! I love coconut oil and have used it in the recipe many times.
These scones are delicious!!! I used the 1/3 cup of coconut oil and added cinnamon. Thanks for the recipe Brian!!!
Dori,
Glad you liked it! I’ll have to try the cinnamon next time as it sounds delicious.
Brian
Loved the recipe however had to cook much longer than noted. Yummy deliciousness with a cup of coffee! Will make again!