Most mornings I eat a healthy but simple breakfast: a bowl of Greek yoghurt with homemade granola sprinkled on top, some creamy coconut porridge with fresh berries or scrambled eggs with gluten-free toast and avocado. Some mornings, however, I crave delicious homemade baked goods and that’s why I whisked up some scones this weekend.
And although they are gluten-free and even fit a low-carb lifestyle due to almond flour, they are flaky, rich, buttery and, at the same time, have a crispy outside. I found the recipe here and adapted it to my taste.
Here’s what you’ll need to make a batch of about 25*:
- 280g almond flour
- 75g sweetener of your choice
- 3g Xanthan gum
- 15g baking powder
- 115g butter
- 40ml heavy cream
- 35ml almond milk
- vanilla extract to taste
- pinch of sea salt
- 1 egg
- 1 extra egg (or cream) to egg wash the scones
*I should add here that the original recipe suggests making about 10 large scones but as we prefer them smaller we made 25 tiny ones.
To make these crunchy yet moist scones you have to combine all dry ingredients. Add finely cut butter and use your fingertips to mix until crumbs form. Then mix together the wet ingredients and pour them over the dry mix and knead until a smooth dough forms. Once your dough comes together try to flatten it with the palm of your hands and use a cookie cutter to cut out your scones. Place your scones onto a baking tray lined with baking paper and brush them with egg wash or cream. Bake them at 160° for about 22 minutes.
This is what the scones will look like fresh out of the oven:
We devoured them with mascarpone cheese and strawberry jam. Let me tell you, they were simply scrumptious.
By the way, this ‘Cranberry and Orange Scones’ recipe here is also absolutely fantastic. I haven’t adapted it to my gluten-free lifestyle, though. Maybe I should.