Almond Flour Scones Recipes Recipe Fo
KETO SCONES WITH ALMOND FLOUR
Channel your inner Brit and serve keto scones for afternoon tea! Filled with clotted cream and lashings of sugar free strawberry jam, these buttery, flaky almond flour scones are a real low carb treat.
Provided by Katrin Nürnberger
Categories Snack
Time 23m
Number Of Ingredients 8
Steps:
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Combine the dry ingredients - almond flour, erythritol, baking powder - in a bowl.
- In a separate bowl, mix together the melted butter, lemon zest, vanilla and egg. Stir into the dry ingredients until a dough forms, or use an electric mixer.
- Form a dough ball and place onto a baking pan lined with parchment paper. Flatten into a disc shape, about 1 inch thick. Cut out 5-6 scones using a cookie cutter (or use your hands to form scone shapes). Move them apart and brush the tops with beaten egg.
- Bake for 18-22 minutes until golden. Let cool completely in the pan - these scones are fragile when hot but they firm up as they cool down.
Nutrition Facts : Calories 358 kcal, Carbohydrate 9.5 g, Protein 11 g, Fat 32.7 g, SaturatedFat 7.2 g, Fiber 4.6 g, Sugar 2.7 g, ServingSize 85 g
AWESOME ALMOND SCONES
I have no idea where I got this recipe, but it is awesome! I love almond in anything and they go together quickly.
Provided by Snicklefritzie
Categories Scones
Time 38m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Line baking sheet with parchment paper and lightly spray paper with nonstick cooking spray.
- Combine flour, sugar, baking powder, salt, butter, almond paste and almonds in food processor.
- Pulse until mixture has the consistency of coarse crumbs. Put in a large bowl.
- Whisk together egg, egg yolk and 2/3 cup cream until blended. Stir the egg mixture into the flour mixture until dough just begins to hold together.
- Add dough to lightly floured surface. With lightly floured hands, pat dough to 1/2" thickness.
- Cut scones using a 2" diameter heart-shaped cookie cutter or round biscuit cutter. Gather excess dough and repeat process. Place scones 3" apart on prepared baking sheet.
- Lightly brush surface of scones with remaining 2 tablespoons of cream.
- Bake 15-20 minutes, or until puffed and golden brown.
- Remove from oven and cool on wire rack.
- Now: I add about 1/2 teaspoon of almond extract or so to my cream and egg mixture. I do not cut these with a cookie cutter and re-roll. I usually just cut them in squares and then into triangles.
- I also freeze them on a wax-paper lined sheet for several hours before baking and add about 3-4 minutes to my baking time.
Nutrition Facts : Calories 269.2, Fat 17.2, SaturatedFat 7.5, Cholesterol 64.2, Sodium 158.8, Carbohydrate 24.4, Fiber 1.8, Sugar 6, Protein 5.6
ALMOND SCONES
Great with a cup of tea or coffee for a snack, but equally at home on the breakfast or brunch table.
Provided by FlemishMinx
Categories Scones
Time 30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F.
- In a large bowl, mix all the dry ingredients (powdered almonds through sugar).
- Add the butter cubes, and massage them into the dry ingredients with your hands until you can no longer discern them; the mixture should look crumbly/sandy.
- Add all remaining ingredients (EXCEPT powdered sugar), mixing with a wooden spoon until they are completely incorporated, but do not over-mix.
- Divide the dough into 2 balls; it will be sticky but use a bit of additional flour to work.
- One at a time, lay each ball on a well-floured surface; sprinkle the top with flour, then flatten with your (well-floured) hands into a circle about 8 to 10 inches and 1 to 2 inches thick.
- Cut each circle into 8 wedges and place on a non-stick bake sheet (use a spatula if needed to facilitate the transfer).
- Bake for 12 to 15 minutes, until the scones are puffed and golden in color.
- If desired, dust with powdered sugar when cooled.
Nutrition Facts : Calories 127.6, Fat 5.2, SaturatedFat 2.3, Cholesterol 22.2, Sodium 167.3, Carbohydrate 17.3, Fiber 0.8, Sugar 4.6, Protein 3
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