If there’s one thing I’ve learned since beginning HP it’s that you just need to dig in and test ingredients until you get it right!
Each flour is so unique in consistency, flavor, baking time, and cooperativeness [yes, I’m speaking to you rice flour. You are the bane of my existence].
All of these experiments were fun [and somewhat expensive – so many treats were thrown out!], but I was happy to open a fresh bag of almond flour on the weekend and dig in.
It felt like it’d been forever since I’d baked with my favorite flour, minus the granola we enjoyed yesterday.
These scones turned out perfectly! They’re not too big, not too small or too sweet, they’re juuuust right.
- 2 cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon ground stevia leaf
- pinch of himalayan rock salt
- 1 cup fresh blueberries
- 1 egg [to make vegan use 1 flax egg – 1 tablespoon freshly ground flax mixed with 3 tablespoon water]
- 2 tablespoon almond milk
- 1 tablespoon egg white [to make vegan use 1 tablespoon apple sauce]
- ¼ cup slivered almonds
- ½ teaspoon ground cinnamon
- pinch stevia
- Preheat oven to 375F and line a cookie sheet with parchment paper or a silicon baking mat.
- Prepare streusel topping by combining all ingredients in a small bowl.
- In a large bowl, combine almond flour, baking powder, stevia, and salt. Whisk to combine.
- Add blueberries and coat with flour mixture. Set aside.
- Combine almond milk and egg in a small bowl. Add wet mixture to flour mixture and stir until fully incorporated. You should be able to knead the dough with your hands with no problems.
- Shape dough into 12 small scones, ½ inch in thickness and place on prepared cookie sheet.
- Bake for 20-22 minutes or until golden.
- Allow to cool for 10 minutes before digging in!
View Nutritional Information (once on page scroll down)
Nutrition stats [1 scone]: calories 122; fat 10g; saturated fat 1g; carbohydrates 6g; dietary fiber 3g; sugars 2g; protein 5g
What’s your favorite flour to work with and what’s your favorite recipe to put it in?