Being grain free used to limit your ability to eat bread like snacks and treats but, thanks to all the awesome food bloggers these days we have so many options now. This is a scone recipe that I have been tweaking. I just used multiple recipes online and tweaked them until I found one that worked for me. It does include arrowroot flour, which I like to use minimally because I can sometimes feel it a bit hard on my body and digestive system. But every now and then it is good to indulge yourself. Especially if you have been good for a long time and done enough healing that a few cheats don't really set you back.
You will need the following ingredients:
- 2 Cups Blanched Almond Flour
- 1/2 Cup Arrowroot Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Cinnamon
- 1 Egg
- 3 Tbsp Maple Syrup
- 1/4 Cup of Melted Coconut Oil or Ghee
- 1 tsp Vanilla Extract
- 1/4 Cup of any fillers you like (Nuts, Dried Fruit, Chocolate, etc.)
Take all the dry ingredients except for your filler ingredients and add to one bowl. In a second bowl place all the wet ingredients. Get a wire whisk and whisk/mix the dry ingredients until they are thoroughly blended. Then whisk all of the wet ingredients until blended. Now mix the blended wet ingredients into the dry ones thoroughly. Now add your filler ingredients. Folding them in with a spatula. If your dough is still slightly wet you can now add in more almond flour. Sometimes takes about 1/4 Cup more almond flour. It really depends on the size of your egg. You may not need anymore at all.
Now take your dough and make it into a ball and place on top of some parchment paper. Press the ball down slightly and flatten the dough out to about 2 inches thick. Next slice the dough into half 4 times. This will give you 8 pieces.
Next you will need a sheet pan or baking pan. Place the parchment onto the pan and spread out the pieces. You will cook this at 350 degrees for 15-20 minutes on convection. If you do not have convection times will be more likely around 30-35 minutes. I live in Colorado so stuff takes a little longer up here. Just cook them until you see some golden brown forming on them. Almond flour can burn pretty easily so be careful.
I let them sit out over night so that they dry out really good on the outside. This helps them keep shape and easily transportable. I like sharing! The ones that i made had freeze dried blueberries and macadamia nuts in them. I love spreading butter across these before I eat them. I am thinking of making some of these with herbs and pancetta next time. I was thinking rosemary or thyme would be great! If you do anything like that just take out the cinnamon.