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
- 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)
- 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.