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 such as my strawberry + vanilla jam. I often grab one as a quick breakfast on the run and they are perfect served with a steaming hot matcha latte.
What’s good about them:
These scones are designed to be gluten and grain free which is perfect for those who are on digestive health eating plans. 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. Macadamia + olive oil taste wonderful in these scones and marry perfectly with almonds and vanilla. Both are a rich source of antioxidants and mono-unsaturated fatty acids that is wonderful for heart health. Vanilla helps relax the nervous system and reduce inflammation. It is rich in antioxidants and can also enhance mental performance.
3 cups (300 g / 10 ½ oz) almond meal / ground almonds
2 teaspoons gluten free baking powder or ¾ teaspoon baking soda
¼ cup (2 fl oz) ) macadamia nut oil or cold pressed olive oil
1 tablespoon honey or organic maple syrup
2 teaspoons vanilla bean paste
2 free range eggs
strawberry + vanilla jam to serve
Preheat your oven to 150 C / 300 F.
Combine almond meal and baking powder.
Add the oil, honey, vanilla and egg.
Mix into a soft sticky dough.
Dust your working surface with a little almond meal.
Place over the scone dough and flatten out to 3 cms thick.
Cut into small rounds and place onto a baking tray.
Bake for 20 – 25 minutes or until golden and your scones are cooked through.
Remove from the oven and cool.
Serve alone or with your choice of whole fruit jam.
Makes 12 scones
Notes + Inspiration
Add a handful of sun-dried fruit such as plump raisins or apricot.
Fold in 100 g dark 70% chocolate pieces before baking and enjoy slightly warm whilst the chocolate is still oozing.