I love scones and this Glueten-free recipe does not disappoint.
Somewhere around Mardi Gras this year, my daughter Alexis challenged me to go Grain-free and gluten free until Easter. I did really well adapting recipes using almond flour and as I always like a challenge, I ordered a 5-lb. bag of almond meal online and set about trying crackers and scone recipes from Elana Amsterdam’s book “Almond Free Gluten free cookbook”.
I started with Elana’s Chocolate Chip Scone and added sliced, crushed toasted almonds and some unsweetened coconut to the mixture. These are so easy and healthy you just feel like “hey, I can have that second one if I want”. Although, I don’t have to eat Gluten-free, it was fun trying different things with the almond flour. The cheese crackers and these scones I will definitely keep making even though our challenge has ended.
If you ate way tooooo much to eat over the Thanksgiving holidays, try making these little scones for a sweet treat and not feel guilty afterwards.
These also freeze beautifully, just thaw a few seconds in the microwave, pour yourself a cup of tea and enjoy. When I try new recipes using the almond flour, I usually make half recipe just to see if I am going to like them before wasting my valuable almond meal flour. I hated paying $12/lb. for my first bag and after buying that, I found an online source where it averages about $6/lb. for a 5 pound bag.
I used unsweetened coconut and also a bar chocolate that I coarsely chopped.
Put these on either a silpat or parchment paper for baking.
Enjoy or freeze for later.
Almond Coconut Chocolate Scones
(adapted from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam)
2 1/2 c. blanched almond flour
1/2 tsp. sea salt
1/2 tsp. baking soda
1/3 c. grape seed oil
1/4 c. agave nectar
2 large eggs
1 c. coarsely chopped dark chocolate
1/2 c. sliced almonds, chopped
1/2 c. unsweetened coconut
Preheat the oven to 350°. Line 2 large baking sheets with parchment paper.
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grape seed oil, agave nectar, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the chocolate, chopped almonds and the coconut. Drop the batter in scant 1/4 cups 2″ apart, onto the prepared baking sheets.
Bake for 12 to 17 minutes, until golden brown or a toothpick inserted into the center of a scone comes out clean. Let the scones cool for 30 minutes on the baking sheets, then serve.
Freeze for later use and thaw in microwave. Delicious!