Almond Flour Blueberry Lemon Scones - Grain Free

These are a treat any time of the day, but I love starting the day with a fresh scone.  I am learning that when baking with almond flour, things are best eaten fresh - right out of the oven.  These are literally bursting with lemon and blueberry.  The texture is a little different, but the flavor is unmistakably summer at its best!  Enjoy.


Almond Flour Blueberry Lemon Scones
adapted from The Nourishing Home

2 3/4 c. almond flour
1/2 t. baking soda
1/4 t. sea salt or pink Himalayan salt
2 T. cold unsalted butter
2 eggs
2 T. full fat coconut milk
1 T.. lemon zest
2 t. fresh lemon juice
1 T. raw clover honey
1/3 c. dried blueberries

Combine the almond flour, baking soda and salt in a food processor.  Pulse in the cold butter until the butter resembles pea-sized.  Use a pastry cutter as an alternative to a food processor.

In a large bowl, whisk together the eggs, coconut milk, lemon zest, lemon juice and honey until well mixed. Using a spoon, stir the dry mixture into the wet mixture and blend until thoroughly combined.  Fold in the dried blueberries.  Place the dough in the refrigerator for 15 minutes to chill.

While the dough is chilling, preheat the oven to 350.  Line a cookie sheet with parchment paper and set aside.  Sprinkle the counter or work surface with a handful of almond flour.  Melt 1 t. of butter or coconut oil to brush on top of the scones.  Set aside.

Once the dough is chilled,  shape it into a ball and place it on the floured surface.  Shape the dough into a 6" square - it should be about an inch thick.  Cut the dough in half twice to form 4 small squares.  Then cut each dough square in half diagonally to form 8 small triangles.

Carefully place each triangle (scone) onto the prepared cookie sheet.  Brush the tops of the scones with the melted butter or coconut oil.  If desired, sprinkle the tops with a little coconut or maple sugar.

Bake about 16-18 minutes or until the scones are slightly golden along the edges.  Serve warm and enjoy.

The dried blueberries plump up perfectly and add great flavor.

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Nectarine Cinnamon Scones

Disclaimer:  I didn't think I really liked scones.  It is probably because the ones I have tried were over-processed when kneading, so they were dry and unexciting.  I think that has all changed now!!

The inspiration for this recipe came from Created by Diane.  She cleverly paired nectarines with white chocolate chips and that was my intent until I started pulling ingredients out of the pantry... and there it was.  A bag of cinnamon chips from King Arthur Flour. I had not even opened them yet, but was looking for an excuse to use them and this was it.  I made a few other changes to the recipe and am really happy with the results.  I was worried that the flavor of the cinnamon chips would overpower the scones, but they ended up giving a yummy melt in your mouth light cinnamon smoothness to the flavor. Because they are mini, you don't get the texture of the chip; just the flavor and it worked wonderfully with the almond extract and nectarines!

NECTARINE AND CINNAMON CHIP SCONES

Adapted from Created by Diane (link above)

2 cups flour, plus additional for kneading

1/4 cup sugar

3 tsp. baking powder

1 tsp. salt

1/2 cup cold butter

1/4 cup skim milk

1 Tbsp. dry buttermilk powder

1 tsp. almond extract

2 eggs

1 cup diced nectarines

1/2 cup cinnamon chips (King Arthur makes mini cinnamon chips)

Directions:

Cut the nectarines into small, diced cubes and toss in 1 Tbsp. flour.  Set aside.

Mix flour, sugar, baking powder, salt and dry buttermilk powder.  Add the cold butter in small pieces (makes it easier to blend) and cut in with a pastry blender until the mixture is crumbly.

Mix milk, eggs, and almond extract and add to the crumb mixture.  It will be very sticky!  Add the diced nectarines and cinnamon chips and turn out onto a floured surface.

Knead lightly and pat into a circle about 9 inches round..

 Cut into 8 wedges with a knife or pizza cutter (that works great!)  Place on a parchment lined baking sheet or in a scone pan.

Bake at 400 degrees for 15 minutes. Cool for 10 and remove from pan.

AFTERTHOUGHT:  Sprinkling a little cinnamon sugar on top would have been yummy had I thought of it early enough instead of after I had already eaten one!!

These pictures are making even me hungry!! LOL  And they warm up beautifully. I had a one for breakfast this morning.  YUMMMM!  I wanted a second, but behaved!

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