Almond Flour Scone (GF)
Ingredients
- 6 T butter I recommend Kalona Supernatural stick butter, unsalted
- 2 1/2-3 cup almond flour
- 1/4 c Sugar, or sugar free substitute, you can use honey but you will need to use close to the 3c of flour
- ~1 T flavor extract of choice
- optional: add zest of lemon or orange
- 1/4 c sour cream or greek yogurt (can use milk or buttermilk too)
- 2 eggs
- 1/2 tsp baking powder
- 1/2 tsp salt
- optional: cinnamon, cardamon, pumpkin spice... whatever seaoning you like (I would use a few teaspoons)
- optional: fruit, chocolate chips, nuts... (about 1/2 cup of blueberries for example)
Instructions
- With a mixer, cream together butter and sugar. Add eggs and mix well. Add in remaining ingredients with almond flour being last. Adjust the amount of almond flour until you create a thick dough- it's will be shaggy but not goopy. Place in rounds or wedges on parchment paper, about 1/2in thick.
- Bake at 350 for 10-15 minutes until just before golden brown.
-Hi Becky – what is on top of the scones in the photo9- – thanks.
PS My dad was from Fort Madison, Iowa.
It’s an orange zest glaze!
That’s awesome!
Question–Traditionally, very cold butter cubes are cut into the dough that’s already combined. How does this work by creaming butter and sugar first? I’m concerned how it impacts the integrity of the dough and the outcome of the baked product.
You are correct in how one normally handles butter in scones/pastries. This is how it worked best for me in working with the almond flour, but it has been years since I actually made this recipe, so I’ll make sure to retest it out myself next time.