I seriously love scones. They have a special place in my heart and an ever-reserved place in my stomach.
The first scone recipe I ever tried is from The Great Book of Chocolate by David Lebovitz. That recipe spurred my budding love for baking and helped me discover the excitement of playing around with a recipe and adapting it with new flavors.
Scones are really versatile and the possibilities of flavor combinations are endless...endless. However, I'm a firm believer in Lebovitz-ian Scone Doctrine that scones must always have 3 key ingredients: dried fruit, citrus zest, and real butter. With these guiding principles, I whipped up the following scones- which also happen to be grain free!
Cherry and Lime Scones, makes 12 scones:
2 1/4 cups almond flour
1/2 cup ground flax seed
zest of 1 lime
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon baking soda
pinch of salt
8 tablespoons cold butter
2 eggs
1 teaspoon vanilla
1/3 cup raw honey, plus extra for topping
1 teaspoon lime juice
3 to 4 tablespoons coconut flour
2/3 cup dried cherries
1/3 cup slivered almonds, plus 3 tablespoons for the topping
Combine the almond flour, ground flax seed, baking powder, baking soda, and salt. Zest the lime and add to the flour mixture. It should be about 2-3 teaspoons. Cut in the butter until the mixture is crumbly.
In a separate bowl, whisk the eggs until they are light and fluffy. Add the vanilla, lime juice, and 1/3 cup honey. Incorporate into the bowl of dry ingredients. Fold in the dried cherries with 1/3 cup of the almonds. Set aside the rest of the almonds for the topping. Add coconut flour slowly, as needed, to firm up the dough until it forms a ball. Shape the dough into a disk and place on a prepared baking sheet.
For the topping, sprinkle 3 tablespoons slivered almonds over the top of the disk and drizzle with honey. Slice the disk into 12 scones. It helps to cover the knife blade in coconut flour so that it doesn't stick! Bake the scones in the oven for 30-35 minutes at 325 degrees F, until the edges are lightly browned and the almonds on top are toasted.
Combine the almond flour, ground flax seed, baking powder, baking soda, and salt. Zest the lime and add to the flour mixture. It should be about 2-3 teaspoons. Cut in the butter until the mixture is crumbly.
In a separate bowl, whisk the eggs until they are light and fluffy. Add the vanilla, lime juice, and 1/3 cup honey. Incorporate into the bowl of dry ingredients. Fold in the dried cherries with 1/3 cup of the almonds. Set aside the rest of the almonds for the topping. Add coconut flour slowly, as needed, to firm up the dough until it forms a ball. Shape the dough into a disk and place on a prepared baking sheet.
For the topping, sprinkle 3 tablespoons slivered almonds over the top of the disk and drizzle with honey. Slice the disk into 12 scones. It helps to cover the knife blade in coconut flour so that it doesn't stick! Bake the scones in the oven for 30-35 minutes at 325 degrees F, until the edges are lightly browned and the almonds on top are toasted.
I think it's time for tea!
They look great! :) But I'm wondering... what's the texture like?
ReplyDeleteThanks, Erin! Because I used almond flour, they are more substantial than scones with gluten. However, I found that they hold together nicely and have a pretty convincing crumb- they're not super dense like some grain-free baked goods!
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