Almond + Vanilla Scones
I love to bake. Any chance I get, I’m in the kitchen experimenting with different flours, nuts and aromatics, filling my home with scents of vanilla and cinnamon. This is a simple recipe for scones, made with blanched almond flour and vanilla. They are based on a French macaroon style of recipe and what I love about these is that they are so simple to make and are delicious served plain or topped with your favourite whole fruit jam. I often grab one as a quick breakfast or morning tea with my morning coffee as it easily fills me up until lunch time. Please read below for other healthy scone options.
What’s good about them:
These scones are designed to be gluten and grain free which is perfect for those who are on paleo eating plans as well as for the management of IBS. They are high in complete protein as well as being low GI, so they will fill you up, keep blood sugars steady and help your body repair and recover.
3 cups (300 g / 10 ½ oz) almond meal / ground almonds / almond flour
2 teaspoons gluten free baking powder or ¾ teaspoon baking soda
¼ cup (60ml / 2 oz) ) macadamia nut oil or (cold pressed coconut oil or almond oil)
1 heaped tablespoon honey
1 teaspoon vanilla extract or paste
2 organic / free range eggs
Preheat your oven to 150 C.
Combine almond meal and baking powder.
Add the oil, honey, vanilla and egg.
Mix into a soft dough.
Dust your working surface with a little almond meal.
Place over the scone dough and flatten out to 1 cm thick.
Cut into rounds and place onto a baking tray.
Bake for 20 – 25 minutes or until golden and cooked through.
Remove from the oven and cool.
Serve alone or with your choice of whole fruit jam.
Makes 12 scones
Nutrition per scone
Protein: 6.2 g
Total fat: 18g
Saturated: 1.9 g
Carbs: 3 g
Fiber: 2.2 g