Almond Flour Scones

Almond Flour Scones

Here’s a great recipe for those trying to reduce their carb load, yet who still want desert-like goodies to snack on. I brought the chocolate chip variation to a party the other week and they were gobbled up.

NOTE 1: Using butter or Earth Balance will give more of an old-school buttery flavor, while coconut oil will add a coconut overtone and a slightly harder texture. All three are good, just different, so use what you prefer or need for your diet. Coconut oil should always be used by those following a primal diet, but people not familiar with coconut oil may prefer the other options.

NOTE 2: There are two reasons to choose between maple syrup or agave syrup. First, there’s your taste preference. Second, and more importantly to me, there’s the glycemic-index. Agave is low-glycemic and considered better for diabetic conditions, while maple syrup has less fructose and is better for fructose malabsorption conditions. I use maple syrup.

NOTE 3: With only walnuts you’ll have a very mildly sweetened scone and the walnuts will add a nice variety in the taste and texture.  Adding Chocolate chunks/chips makes these into something more like a chocolate chip cookie. I’ll  switch between the two, sometimes using half and half depending on if I want more of a dessert or a snack. I personally find a full cup of chocolate chunks/chips way too sweet for my taste, so I rarely go over 1/2 cup if only I’m eating them.

Almond Flour Scones

Prep Time 10 mins
Cook Time 25 mins
Course Breakfast, Dessert, Snack
Servings 12 Scones

Ingredients
  

  • 1 1/2 cups almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/3 cup coconut oil, softened butter, or Earth Balance
  • 1/8 cup maple syrup or agave syrup
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup walnuts or dark chocolate chunks/chips, or a mix of both (less can be added)

Instructions
 

  • Preheat oven to 350 degrees F.
  • Mix all ingredients except for walnuts or chocolate until smooth.
  • Stir in walnuts or chocolate.
  • Form 10-12 scones on cookie sheet. Optionally cooking on parchment paper makes for easy cleanup.
  • Bake for 20 to 25 minutes, until slightly browned.

Notes

Almond Flour Chocolate Cookie
Add 1/2 cup cocoa powder and an additional 1/8 cup of syrup to the above recipe to transform it into a chocolate cookie. The sugar load is a bit high for me, but I wanted to include this variation for those looking for a way to twist the recipe further into dessert territory.
Alternate Sweetener Substitution
I don’t tolerate many artificial sweeteners,but if you need to totally cut out all sugar you can adapt the recipe by substituting half of the butter/oil with grape seed oil and using 4 packets of any alternate sweetener like Sweet ‘n Low or Stevia instead of the syrup.

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