When I was in high school, I worked at a coffee shop...maybe that is where my love of baking came along. We had amazing scones. There are 2 types of scones you will run across; the traditional English scones are a very light, dry, not too sweet scone that is awesome dipped in espresso. This scone recipe is more "Americanized" that is sweeter and denser...more of a "drop" scone. I hope you enjoy!
2 cups blanched almond flour
1/4 cup Swerve (or erythritol)
1 tsp stevia glycerite
1 tsp aluminum free baking powder
1/4 tsp baking soda
1/2 tsp Celtic sea salt
6 TBS butter, frozen
1/4 cup unsweetened almond milk or heavy cream
1 egg
Preheat oven to 400 degrees F. In a medium bowl, mix almond flour, sweetener, baking powder, baking soda and salt. CUT butter with a knife into 1 cm squares; use your fingers to work in butter (mixture should still have chunks of butter).
In a small bowl, whisk almond milk and egg until smooth. Using a fork, stir egg mixture into almond flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into 8 balls. Place on a cookie sheet (preferably lined with parchment paper), about 2 inches apart. Bake until golden, about 13 to 15 minutes. Cool for 5 minutes and serve warm or at room temperature. Makes 8 servings.
NUTRITIONAL COMPARISON (per scone):
Traditional Scone (with white flour, sugar and sour cream) = 319 calories, 10g fat, 4g protein. 41.1 carbs, 1.2 fiber
"Healthified" Scones (using almond flour, Swerve and almond milk) = 253 calories, 22g fat, 7g protein, 6 carbs, 3g fiber
2 cups blanched almond flour
1/4 cup Swerve (or erythritol)
1 tsp stevia glycerite
1 tsp aluminum free baking powder
1/4 tsp baking soda
1/2 tsp Celtic sea salt
6 TBS butter, frozen
1/4 cup unsweetened almond milk or heavy cream
1 egg
Preheat oven to 400 degrees F. In a medium bowl, mix almond flour, sweetener, baking powder, baking soda and salt. CUT butter with a knife into 1 cm squares; use your fingers to work in butter (mixture should still have chunks of butter).
In a small bowl, whisk almond milk and egg until smooth. Using a fork, stir egg mixture into almond flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into 8 balls. Place on a cookie sheet (preferably lined with parchment paper), about 2 inches apart. Bake until golden, about 13 to 15 minutes. Cool for 5 minutes and serve warm or at room temperature. Makes 8 servings.
NUTRITIONAL COMPARISON (per scone):
Traditional Scone (with white flour, sugar and sour cream) = 319 calories, 10g fat, 4g protein. 41.1 carbs, 1.2 fiber
"Healthified" Scones (using almond flour, Swerve and almond milk) = 253 calories, 22g fat, 7g protein, 6 carbs, 3g fiber
