Almond Flour Scones
Almond flour scones are a gluten-free delight that combines the nuttiness of almond flour with a light and crumbly texture.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup heavy cream OR full fat coconut milk
- 2 tbsp unsalted butter OR coconut oil melted
- 1 large egg or liquid egg replacement for vegan
- 1 tsp vanilla extract
Optional Topping:
- 1/2 cup powdered sugar
- 3-5 tbsp water
Instructions
- Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together your almond flour, coconut flour, sugar, salt and baking powder until combined.
- In a small bowl, whisk together your butter, coconut milk, vanilla extract, and egg. Fold your wet ingredients into your dry mixture and mix with a rubber spatula until all ingredients are combined and a dough ball forms.
- Place your dough onto your lined baking sheet and press it into a disk shape that is about 1 inch thick. Cut into 8 wedges and move your wedges about 1 inch apart and bake for 18-22 minutes. Leave for at least 10-15 minutes to cool on the baking sheet before moving to your cooling rack and enjoy like that or add the optional topping.
- For your topping, mix together all of your ingredients and mix until smooth. Drizzle over top of cooled scones and enjoy!
Nutrition
Serving: 1sconeCalories: 142kcalCarbohydrates: 5.4gProtein: 4.4gFat: 11.9gFiber: 2.8gSugar: 1g
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