I LOVE scones. I have wonderful memories of my mum making them for us when I was a child.
So, making a recipe that was SCD friendly was very important. :)
I started with this Basic Scone recipe from Taste and have adapted from there.
Prep time: 15 mins
Cook time: 15 mins
3 cups almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1/3 cup coconut oil
1/2 to 3/4 cup almond milk See note below.
1 egg (for glazing)
- Preheat oven to 180 degrees Celsius (350F)
- Mix flour and baking soda together in a bowl.
- Rub coconut oil into the flour with your fingertips.
- Add almond milk and mix well.
- Sprinkle more almond flour onto a board and lightly knead the dough. It will be wetter and more fragile than traditional scone dough.
- Use a rolling pin to roll dough to 3-4cm thickness. (about 1 1/2 inches).
- Use a 5cm scone cutter to cut out rounds from the dough, then re-roll to cut out more from the remaining dough.
- Place scones on a baking tray which has been covered with baking paper.
- Lightly beat the egg then use a pastry brush to brush onto tops of scones.
- Bake in 180 degree Celsius (350F) oven for 15 mins until risen and golden brown.
- Cool on a wire rack.
- Serve warm with jam. :)
Some people have had difficulty with this recipe. It works perfectly with homemade almond milk made with 1 cup of soaked almonds processed with 2 cups of water, then strained through a nut bag. Other almond milks may be too thin to hold the mixture together.
UPDATE: Since posting this, I've learned how to make jam without added sugar - perfect for these scones. Click here for the recipe. :)
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