While I was in high school and college, I worked at two different coffee shops: maybe that’s where my love of baking came about. Both places served amazing scones, but they were totally different. In high school I was taught to make European scones, which are lighter, drier, and not very sweet and taste awesome dipped in espresso. In college I was taught to make drop scones, which are more “Americanized” and much sweeter. This recipe makes the sweeter, denser type more of a drop scone. I hope you enjoy them!
Ingredients
- 2 cups blanched almond flour
- ½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 6 tablespoons (¾ stick) unsalted butter, frozen
- ¼ cup unsweetened cashew milk or heavy cream
- 1 large egg
- Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
How to Make It
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a medium-sized bowl, mix together the almond flour, powdered sweetener (if using powdered), baking powder, and salt. Cut the butter into ½-inch squares, then use your fingers to work the butter into the dry ingredients. When you are done, the mixture should still have chunks of butter.
- In a small bowl, whisk the cashew milk, egg, and liquid sweetener (if using liquid) until blended. Using a fork, stir the milk and egg mixture into the flour mixture until large clumps form. Use your hands to press the dough against the side of the bowl, forming 8 balls.
- Place the balls of dough on the prepared baking sheet, spacing them about 2 inches apart. Bake until golden, 13 to 15 minutes. Let cool on the pan for at least 5 minutes. Serve warm or at room temperature.
- Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 246 kcal Calories from Fat: 207 kcal |
|
% Daily Value*
|
| Total Fat 23 g 66% |
Trans Fat 0.0 g |
carbohydrates 6 g 5% |
Dietary Fiber 3 g 8% |
Protein 7 g 14% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |