Almond Flour Scones

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www.theconsciousplantkitchen.com

These Almond Flour Scones are a gluten-free, egg-free, and dairy-free treat with a classic American scone texture. These scones are made with only six wholesome ingredients.

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Prep Time10

Cook Time45

Total Time55

Servings: scones

Calories: 484.1kcal

Author: Carine Claudepierre

Ingredients

2 ½ cups Almond Flour
⅔ cup Tapioca Flour or arrowroot flour
½ cup Coconut Cream shake can before measuring
¼ cup Maple Syrup
3 teaspoons Baking Powder

Optional

1 teaspoon Vanilla Extract
¼ teaspoon Salt

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Oil the paper with cooking oil spray. Set it aside.
In a mixing bowl, add almond flour, tapioca flour, maple syrup, coconut cream, vanilla, and salt if used.
Stir with a rubber spatula until it forms a sticky dough that is consistent. You shouldn't see any white lumps of tapioca flour. It takes a good 2 minutes to get a dough that comes into a soft smooth dough ball. It should not be liquid or too soft. If it is, add a bit more tapioca flour, up to 3 tablespoons extra, not more. Set it aside for 10 minutes at room temperature. This gives the starch time to absorb the liquid and the dough to firm up a little.
Oil your hands with cooking oil spray. Grab the dough and smoothen it into a ball. Release it in the center of the baking sheet and press down into a 1-inch (2.5 cm) thick circle.
Sprinkle some sliced almonds on top of the dough and press them to stick to the top.
Cut the scones with a lightly oiled sharp knife to form 6 triangles. Try to push the triangles apart slightly so the scones don't touch each other too much.
Bake the scones on the center rack for 30 minutes at 350 °F (180 °C) until golden brown on the top.
Remove from the oven, use the knife used before, and push each triangle away from each other on the baking tray to leave about a thumb of space between them.
Return to the oven for 12-15 minutes until the sides of each scone are brown and cooked.
Let the scones cool down for an hour on the baking sheet before enjoying. They crisp and firm up as they cool down.

Nutrition