Famous Almond Flour Scones

I've been making these scones for about a year now and pretty much everyone I serve them to either thinks they are the best scones they've ever had and/or have asked for the recipe. These are easily my favorite breakfast item and every time we travel I make a batch and bring it with me. They travel really well and will keep for 3-4 days in a sealed container or over a week in the fridge. Since tons of hotels now have breakfast included (none of which I can eat), I bring my own breakfast so we don't have to go about searching for something just for me. These scones make breakfast on a trip a huge treat instead of stressful or boring. I make extra so that Levi can have some too because he would rather eat these than the breakfast hotels serve.

I got this recipe from one of my favorite cookbooks (thanks to my friend Kristen who gave it to me) called The Gluten-Free Almond Flour Cookbook by Elana Amsterdam. There are some amazing recipes in this book but the baked goods are by far the best. The cookies are easily my favorite chocolate chip cookies, gluten or not. She also has a great online blog called elanaspantry.com. 

I have found that the recipe for these scones, as well as the other recipes in the cookbook, is very dependent on the type of almond flour you use. She recommends Honeyville Almond Flour. It's probably the best quality that I've used but you have to buy it online and its $30 for 5lbs. It lasts a while because it is really finely ground and thus you can use less. It's definitely not the cheapest option though. We were lucky enough to get an amazing blender as a wedding gift. This means I can make my own almond flour. I can buy 3lbs of whole, unsalted almonds at Costco for $9. So it's about half the price as Honeyville's. Put 2 cups of it in the blender at a time. Blend on whatever setting your blender recommends for nuts for 10 seconds. Shake the blender to move around the almonds. Repeat 2 more times. Then sift it into a bowl using a fine mesh sifter. That's it! Homemade almond flour! Another note, do NOT use Bob's Red Mill almond flour. First, it's really expensive. Second, it has too high of an oil content so the final product never comes out right unless you add a lot of extra flour.

This recipe is also really versatile. You can add tons of different ingredients and they always taste great. I've added chocolate chips, dried cranberries, gluten-free oatmeal, coconut, almonds, ..... whatever I feel like really. 

Almond Flour Scones
Makes: 8-10 large scones

2 1/2 to 3 cups Almond Flour (depending on which kind you use)
1/2 tsp salt
1/2 tsp baking soda
1/4 cup vegetable oil
1/4 agave nectar (or honey if you don't have any)
2 large eggs

*You can add about 1 cup of additional ingredients: chocolate chips, dried fruit, coconut, nuts, etc. If you add oatmeal, reduce the amount of flour.

• Preheat oven to 350 degrees Fahrenheit (180 Celsius). Line 2 cookie sheets with parchment paper.
• In a large bowl, combine almond flour, salt, and baking soda. Mix to combine.
• In another bowl, combine oil, agave, and eggs. Whisk to combine.
• Stir the wet ingredients into the dry ingredients and mix well. 
• Fold in any additional ingredients.

VERY IMPORTANT: Your batter should be very thick and hold together. If you take a spoonful and it kinda "melts" off the spoon, you need more flour. Your should be able to shape it with your hands. Otherwise you will get breakfast cookies. Which are good to but not very scone-like.

• Using the 1/4 measuring cup, drop the batter onto the cookie sheets 2 inches apart.
• Bake for 12-17 minutes until golden brown and a toothpick inserted into the center of the scone comes out clean.
• Let cool for 20 minutes or until they are set.
• Try not to eat them all in one sitting :)

I hope you like these because I can't imagine you wouldn't. Mmmmmmmm.

Maura