Sunday, October 25, 2009
Almond Flour Scones - Passing on the Pleasure
My friend, Cindy, brought over a batch of these amazing scones the week I gave birth to Emmanuelle. They gave me the much needed energy that was necessary for nursing a newborn and for regaining my strength. Plus they tasted amazing! I asked her for the recipe and for some reason JUST got around to making them. I have no idea why I didn't make them sooner, they are truly EASY PEASY. To somewhat start a tradition I made them for a friend who recently had her third child... We brought them over along with a batch of soft pretzels from a local bakery. The intention was to eat the pretzels with cream cheese and to leaving the scones for them to eat but instead I think everything were gone by the time we went home. There were three women and six children after all...
I wrote the recipe below as I made them but I put additional options in parenthesis. This is a great recipe for people who can't have gluten or grain flours. The egg can also be replaced with flax seed emulsion and the honey replaced with agave or maple syrup to make this recipe vegan.
Almond Flour Scones
2 cups blanched almonds, ground (you can grind your own or buy them ground into meal for the same price as whole at Nutter's. Go on 20% off day and buy a large bag, you can freeze it.)
1/2 tsp baking soda
1 large free range egg (1/4 cup flax seed emulsion can be used in place of egg, see below *)
1/4 cup honey (or maple syrup)
1/2 cup organic cooking dates, chopped to about raisin size (can use raisins... see variations below)
1 tsp pure vanilla extract
1/2 tsp ground cardamom
Grind almonds to a fine powder in a blender or coffe grinder (I just use the course almond meal AS IS from Nutter's, our local bulk health food store). Mix in baking soda well, rubbing into the almonds with your fingers to combine. Add cardamom and set aside. Whisk eggs or flax seed emulsion with honey or maple syrup and vanilla. Stir whisked egg and syrup into almond flour and stir in dates. Let batter sit for about 5 minutes to thicken. Drop onto oiled cookie sheet and bake at 350 F for about 8-10 minutes. Let cool before removing from tray (or they may break apart).
- 1/2 cup grain sweetened dairy free or regular chocolate chips and a pinch of cinnamon
- 1/2 cup frozen blueberries and a tsp or organic lemon zest
- 1/2 cup chopped frozen cranberries and a tsp or organic orange zest
- a dollop of fruit sweetened jam in the middle of each unbaked scone
*Flax Seed Emulsion
Combine 3 part ground flax seeds with one part water. Store in a jar in the fridge for up to one week.
Please feel free to leave a comment with more suggestions on variations. Also, leave me a link to your favorite gluten free recipe. Cheers!