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

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 12 Scones

Course: Breakfast, Dessert, Snack

Ingredients Method Notes

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)

Method

 

1. Preheat oven to 350 degrees F.
2. Mix all ingredients except for walnuts or chocolate until smooth.
3. Stir in walnuts or chocolate.
4. Form 10-12 scones on cookie sheet. Optionally cooking on parchment paper makes for easy cleanup.
5. 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.