Sure! Here’s a simple recipe for gluten-free almond flour scones:
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated sugar (you can use coconut sugar for a healthier option)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cold butter, cubed (or coconut oil for a dairy-free option)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk of your choice (almond milk, coconut milk, etc.)
- Optional: 1/2 cup dried fruit (such as cranberries or chopped apricots), nuts, or chocolate chips for extra flavor
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, whisk together the almond flour, coconut flour, sugar, baking powder, and salt until well combined.
- Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, vanilla extract, and milk.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms. If using any optional mix-ins (like dried fruit or nuts), fold them into the dough until evenly distributed.
- Transfer the dough onto a lightly floured surface (you can use additional almond flour for this). Gently pat the dough into a circle, about 1 inch thick.
- Using a sharp knife, cut the dough into 8 wedges.
- Carefully transfer the wedges onto the prepared baking sheet, leaving a little space between each scone.
- Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown on top and cooked through.
- Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy your gluten-free almond flour scones!
Feel free to customize this recipe with your favorite mix-ins or toppings. Enjoy!
