This scone recipe is versatile! And a perfect pair with a cup of herbal tea to keep both your hands and your heart warm, especially in changing seasons. Made with a simple almond flour base, you can try a number of different flavor combinations to suit your taste. My favorite for summer is blueberry & lemon. Fall calls in nutmeg, ginger, & walnut. For winter, combine cranberry & orange zest. For freshness in spring add in rosemary & pumpkin seeds.
Savory & Sweet Scones
- 2 cups almond flour
- 1/4 cup arrowroot starch
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon pink or Celtic salt
- 1 egg
- 1 tablespoon maple syrup
- 4 tablespoons coconut oil or ghee, melted and slightly cool
Sweet Scone additions:
Frozen wild blueberries, lemon zest + sprinkle coconut sugar
Apple + cinnamon
Raspberry + vanilla
Raisin + walnut
Cacao nibs + almond or peanut butter
Savory Scone additions:
Rosemary, pumpkin seeds + Celtic sea salt
Lemon juice, zest + poppy seeds
Ginger, walnut + nutmeg
Cranberry + orange zest
Thyme, oregano + pine nuts
Combine dry ingredients and mix well. Crack the egg and whisk in the [not too hot] oil and sweetener until smooth. Stir in the wet mixture to the dry and mix to a dough ball. Divide the dough into two sections, setting one into a separate bowl. Add any sweet additions into one bowl and savory additions into another bowl. Add the dough onto a parchment lined baking sheet and flatten each to about 1/2 inch thick.
*For scones: Form the dough into a circle. Use a sharp knife to cut each disc in half, then into thirds. [Tip: you may keep a cup of cold water and a dish towel nearby to clean the knife between cuts and make cleaner shapes.] Next, separate the triangles evenly on the baking sheet.
Bake at 350 degrees for 18-20 minutes or until edges are golden brown. Let sit in the oven another 5 minutes for an even crispier texture. Remove from oven and let cool. Recipe should yield 6 even scones and biscotti. Serve with tea or latte, avocado, almond butter, yogurt, or fresh fruit and eggs.
*For biscotti: Form the dough into a rectangle. Use a sharp knife to cut into strips about 1/2 inch wide [or about the width of your index finger] and separate evenly. Once they are cool, depending on the flavor you might choose to melt and drizzle / dip the end of each biscotti strip in melted chocolate, coconut butter, or tahini and sprinkle with sesame seeds, hemp seeds, or sea salt.
Lemon Coconut: 1 tablespoon coconut oil, 1 tablespoon coconut butter, lemon zest & a squeeze of lemon juice.
Cinnamon Tahini: 1 tablespoon organic raw tahini, 1/2 teaspoon vanilla extract, & a dash of cinnamon.
Chocolate: 1 tablespoon coconut oil, 1 tablespoon cacao powder, & a sprinkle of sea salt.
*Stir together all ingredients in a double boiler at low heat. I use a small pot half filled with water and a 2 cup measuring dish. Spread or dip the glaze on the scone and biscotti and let set in the fridge before enjoying. Store in the fridge or freezer in a glass container.
This recipe is gluten-free, grain-free, and refined sugar free. It uses simple ingredients, a light natural sweetener, and nutrient-dense flavor enhancers like herbs, nuts, and fruits. Share with friends at brunch and pass along to anyone in need of a nourishing breakfast or snack idea.