Sunday, March 27, 2011

Grain-free Scones

These scones are gluten-free, low-carb, and high in protein and fiber thanks to the almond flour (I order mine here).  Oh, and they are delicious!  Not a true scone, these turn out cakey, almost like little muffin cookies.

Chocolate Chip Almond Flour Scones
Ever-so-slightly adapted from the recipe in The Gluten-Free Almond Flour Cookbook by Elana Amsterdam

2 1/2 cups almond flour
1/2 tsp salt
3/4 tsp baking soda
1/3 cup light oil (I use sunflower oil)
scant 1/4 cup agave nectar
1 1/2 tsp vanilla extract
2 eggs
generous 1 cup dark chocolate chips, or 1 chocolate bar, chopped

Combine dry ingredients (first 3 only) in medium-sized mixing bowl.  Mix wet ingredients in a small bowl.  Stir wet ingredients into dry ingredients until mixed.  Fold in chocolate.  Drop by scant 1/4 cups on parchment-lined baking sheet.  Bake 12-15 minutes at 350.  Cool on baking sheet- if they last that long.

Ah, sweet moments.... 
Cranberry Almond Flour Scones
Loosely adapted from Chocolate Chip Scones in The Gluten-Free Almond Flour Cookbook by Elana Amsterdam

2 1/2 cups almond flour
1/2 tsp salt
3/4 tsp baking soda
1 tsp ground cardamom
3 tbsp minced candied ginger*
1/3 cup oil (I use sunflower oil)
2-3 tbsp agave nectar, to taste
1 tsp grated orange peel
1 tsp vanilla extract
2 eggs
1- 1 1/2 cups fresh or frozen whole cranberries

Combine almond flour, salt, baking soda, cardamom, and ginger in medium bowl.  In small bowl, mix oil, agave, orange peel, vanilla extract, and eggs.  Add wet ingredients to dry and stir until mixed.  Fold in cranberries.  Drop by scant 1/4 cups on parchment-lined baking sheet.  Bake 12-15 minutes (15-18 if using frozen berries) at 350.  Cool on baking sheet.

*The easiest way I've found to mince candied ginger is to process it, along with the other dry ingredients, in a food processor.  Without the other dry ingredients, the ginger will form a sticky ball; with them, the small pieces coat themselves in the dry ingredients.  Just don't over-process.  If you don't  have candied ginger on hand, I've substituted a scant 1 tsp fresh grated ginger and added an extra teaspoon or so of agave nectar.

Looking for something to spread on top of these?  Try coconut cashew butter: process equal amounts of coconut and raw cashews until smooth, adding a bit of coconut milk or water if needed.  Slather over warm scones for an out-of-this-world delicious treat.


  1. Yummy Em! Going to order Almond flour this week and try them.

  2. Oh, thank you. I will bake these tonight.
    Em, for the topping what kind of coconut do you use along with cashews? Is it dry coconut?

    Thank you.

  3. Elena- Yes, I use unsweetened dried coconut, the kind that comes shaved into flakes. Hope yours turn out well!

    By the way, I make these now for Tye (without the chocolate chips- can you believe she doesn't like chocolate?) and she calls them cookies :)

  4. I made your cranberry scones for dessert as a treat for my children this evening and they really liked them (and so did I!). I used honey instead of agave, coconut oil, cranberry and plump raisins and substituted orange extract for the zest. I've bookmarked your recipe on my iPad for future use! :)


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