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.
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
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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