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Almond Flour Scones

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Tender and slightly crumbly almond flour scones, perfect for coffee, with hints of lemon and sweetened with maple syrup.

Ingredients

  • 2 cups Almond Flour
  • 1 large Egg
  • 2 tablespoons Maple Syrup
  • 4 tablespoons Melted Butter or Coconut Oil
  • 1 tablespoon Baking Powder
  • 1 cup Chocolate Chips
  • 1 cup Fresh Berries (blueberries or raspberries)
  • 1 teaspoon Lemon Zest

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the almond flour and baking powder until evenly combined. Stir in the lemon zest.
  3. In a separate bowl, whisk the egg, melted butter (or coconut oil), and maple syrup until smooth and uniform.
  4. Pour the wet mixture into the dry ingredients. Mix with a spatula until just combined. Stop as soon as you can’t see streaks of dry flour.
  5. Gently fold in the chocolate chips and/or fresh berries, being careful not to crush the berries.
  6. Scoop the dough into 6 equal portions on the prepared baking sheet. Flatten each mound slightly.
  7. Bake for 12–15 minutes, until the edges are golden and the centers feel set.
  8. Let the scones cool on the pan for 5 minutes, then transfer to a rack to cool completely before serving.

Notes

For a vegan version, replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Store in an airtight container for up to 2 days at room temperature, or up to 5 days in the refrigerator.

Find it online: https://www.wholesomeeasy.com/almond-flour-scones/