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It's not often I make a batch of scones, but when I do, it always feels special — biting into a warm scone that just popped out of the oven is somehow unforgettable.
What prompted me to create this recipe, though, was having bitten into one too many heavy, door-step-looking scones from a local bakery. It took a few tries, but I can honestly say that this recipe yields the fluffiest scones I've ever tasted!
So indulge yourself now and then, and make a batch of these irresistibly crumbly morsels.
- 1 2/3 Cup unbleached all-purpose flour, plus more for rolling the dough
- 1/4 Teaspoon pure almond extract
- 2 1/2 Teaspoons baking powder
- 1/3 Cup heavy cream
- 1/2 Teaspoon sea salt
- 1 Tablespoon sugar, preferably organic, plus more for garnish
- 2 extra-large eggs, beaten
- 5 Tablespoons unsalted butter, at room temperature, plus more for the baking sheet
- 1/3 Cup blanched, sliced almonds, plus more for garnish
Calories Per Serving171
Folate equivalent (total)66µg17%
- 2 cups all-purpose flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons unsalted butter, frozen
- ½ cup raisins (or dried currants)
- ½ cup sour cream
- 1 large egg
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
27 Paleo Scones to Satisfy Any Craving
A well-made scone is delicious. They’re crumbly but still moist, flavorful but still light, and have just a hint of the saltiness of baking soda or powder, similar to soda bread. Here are some paleo scone recipes with fruit, vanilla, chocolate, and other flavors. These are REALLY good scones that will convert even the biggest scone skeptic!
Want a different flavor in your scones? Try these with pecan flour! For this recipe, you’ll replace the corn starch with arrowroot starch and skip the powdered sure topping (or just dust with extra pumpkin pie spice).
These spiced orange scones are sandwiched with a coconut ginger whip for a creamy and delicious breakfast treat that’s still good fuel for your body. Make sure to use almond flour instead of a grain-containing blend for this recipe. Best with grass-fed butter and fresh squeezed orange juice!
I love almond flavors in baked good, and these scones get a triple almond flavor with almond flour, almond extract, and raw slivered almonds. I bet they would be absolutely heavenly with a homemade chocolate spread—they’d taste like a bear claw pastry!
These lovely scones have a super-easy ingredient list with just almond flour, baking sofa, sea salt, lemon zest and juice, eggs, honey, and fresh blueberries (or you could use frozen ones that have been rinsed). They also have the ultimate lemony flavor combination.
These scones taste like a slice of apple pie that’s healthy enough to eat for breakfast. For real! Made with almond flour, minced apple, shredded coconut, cinnamon, and honey, they’re sweet and light but still healthy and full of nourishment. No sugar comas here.
Photo: Mom Can I Have That
Bright lemon and spicy ginger are excellent buddies, and this scone recipe proves it. With coconut milk, lemon extract, vanilla, and almond flour, you’ll be on your way to an amazing treat topped with a coconut butter lemon drizzle that tastes like a party in your mouth.
Skip the complicated flour combinations and just use coconut flour in this scone recipe, which makes a modest 6-8 small scones. Honey-sweetened and mixed with chocolate chunks, they’re a treat that you shouldn’t feel guilty about enjoying every now and then.
These scones have sweet jewels of dried apricots mixed through—I recommend hunting some down that are free of sulfites and other preservatives dried fruits are often subjected to. The cold coconut oil helps create that crumbly scone texture, but you could also use cold butter.
I love the combination of cranberry and orange. The cranberries are bright and tart, and the orange flavor also has a citrusy brightness to it, but a sweetness that tempers the berries. Try these cranberry orange scones made with honey, shredded coconut, and almond meal.
Photo: Unconventional Baker
These spiced plum scones are sweetened with maple syrup and kept moist with homemade applesauce. A bit of cocoa powder is a sort of secret ingredient that gives these an amazing flavor. Definitely don’t skip the spiced drizzle with cashews, maple, cinnamon, cloves, and other tasties.
I’m sharing this chocolate chip scone recipe as well, because it uses shredded coconut flakes as its main “flour” substitute, which is interesting and so tasty! I’d love to cut one of these babies open, spread it with grass-fed butter, and chow down.
What’s better than blueberry lemon scones? Frosted blueberry lemon scones! These beautiful little almond-tapioca-coconut flour scones are sweetened with honey, flavored with vanilla, lemon, and blueberries, and drizzled with coconut cream, honey, and lemon juice glaze.
These scones are moist and lightly sweet (maple syrup, my favorite!) and made with almond flour and chia seeds. The little powerhouse chia seeds had vital nutrients to this treat so that you don’t have to feeling guilty indulging every now and then.
Photo: Running To The Kitchen
These scones use almond, cashew, and coconut flours for an awesome flavor and a moist of crumbly texture. The combination of blueberry and orange flavors is fantastic, and if you’re feeling adventurous, you could try using coconut milk in place of the almond milk for extra moisture and healthy fats.
Cinnamon is one of my favorite flavors for both baked goods and breakfast foods alike, so you can bet I’m pretty excited about these. Almond and coconut flours create the perfect scone texture, while a cinnamon-maple-coconut milk frosting takes these to the next level.
These raspberry scones are made with berry spreads and apple sauce for a fruity and naturally sweet flavor. Feel free to replace the xanthan gum with psyllium seed husk as an alternative. I recommend use coconut milk as the liquid in this recipe because it’s so rich!
These scones are great for the holidays and are super tasty with cashew flour, almond extract, and coconut cream. They’re moist and amazing, even if you choose not to drizzle them with the chocolate topping (which I totally recommend using, because…chocolate).
Photo: Lexi’s Clean Kitchen
I think pumpkin alone is fine, but pumpkin with chocolate is out-of-this-world good. These scones are made with almond flour and pumpkin puree for a simple base. Sweeten them with maple syrup and add vanilla and pumpkin pie spices with giant chocolate chunks and a chocolate drizzle for the full experience.
That’s it—I was sold just based on the picture of these scones with their vanilla bean glaze. Then I realized that frosting is made of cacao butter, and I had to mop drool off of my keyboard. Now I’m off to make these scones and eat all of them by myself. See you later.
These pumpkin scones will remind you of their sugary, grain-filled counterparts at Starbucks. They feature a pumpkin base with coconut butter, maple syrup, vanilla, and spices, and are topped off with an amazing glaze made from cashews, maple, coconut oil, and almond or coconut milk.
This is one of my favorite scone recipes—partly because I love orange, and partly because of the amazing orange honey butter which, after tasting it for the first time, I decided I simply couldn’t live without. So better try these scones, because they will change your breakfast life for good.
These scones are made simple with almond and coconut flours, maple syrup, and almond milk. Flavor them with vanilla extract and fresh strawberries and top with the ultimate creamy, crumbly, strawberry-sweet topping: homemade strawberry coconut butter!
These scones are made with coconut oil, coconut palm sugar, almond meal, arrowroot, flaxseed meal, and other ingredients. The ground mahlab is optional but really takes these to the next level, and the fresh cranberries are lovely bursts of flavor in every bite.
I’m a huge sucker for vanilla anything, so I had to include this recipe. You’ll need almond meal, baking powder, macadamia nut oil, maple syrup (or honey), vanilla bean paste, and (optionally) a homemade strawberry and vanilla jam—the recipe for which is linked on the page.
Need a healthier way to get your chocolate chip cookie fix? Try these scones made with almond flour, salt, baking soda, egg, honey, almond butter, and Enjoy Life Mega Chunks—you could also just use the regular chocolate chip version instead of chunks.
These scones have a unique and sophisticate flavor, with fresh chopped figs mixed into the batter (Mission figs are the best variety, in my opinion). The spices like nutmeg, cloves, cinnamon, and vanilla give these scones a lovely aroma, and the coconut butter keeps them dense and moist.
There’s no way around it—dark chocolate and cherries are still one of the most romantic and decadent flavor combinations known to humans. Am I right? Of course. So give these scones a try with honey, cacao chunks, dried cherries, butter, and almond flour.
- 3/4 cup plus 1 tablespoon cold heavy cream
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour (spooned and leveled), plus more for work surface
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
- 1 cup blueberries
- 1 cup toasted sliced almonds
- Sanding sugar (optional)
Preheat oven to 400 degrees. Whisk together 3/4 cup cream, egg, and vanilla. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in blueberries and almonds. With a fork, stir in cream mixture until just combined. (The dough should be crumbly do not overwork.)
Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
Mmmm, don’t these look so good?!
Ready to jump into the recipe? Ok, let’s go!
You’ll need two bowls for this recipe, one for the dry ingredients, and one for the wet ingredients. For the dry, you’ll need almond flour, coconut flour, granulated sweetener, baking soda and sliced almonds. Mix them all together.
For the wet ingredients, you’ll need eggs, apple cider vinegar, the juice and zest of one lemon, and almond extract. Mix them all together as well.
To the bowl with the dry ingredients, add half of the wet mixture, and stir well. Once incorporated, add in the rest of the wet ingredients and stir well.
You should be left with a nice thick mixture that you can easily work with to form a ball, but that isn’t too crumbly. If needed, add some additional almond flour to thicken, or a bit of water to thin out.
Pour the dough out onto a sheet of parchment paper. Roll out into a ball, then flatten down into a large circle, approximately 1 inch (2.5 mm) thick.
Take a pizza cutter or sharp knife and cut into 8 slices. Lay each slice out on a baking sheet with space between, so air flow gets around them as they bake. Stick in a preheated oven until the edges begin to brown.
Scone Additions and Variations
What makes American scones stand out is what they are flavored and studded with. This recipe results in scones that are scented with vanilla and sprinkled with coarse sugar.
While they’re perfect in there simplicity, they’re a blank canvas for add-ins. Add up to 1 cup of any of the following, right after you’ve tossed in the grated butter and before you’ve added the wet ingredients.
- Fresh fruit such as berries, diced stone fruit, and diced or grated apples
- Chocolate chips or chunks, as well as butterscotch, peanut butter or cinnamon chips
- Toasted and chopped nuts such as walnuts or pecans
- Dried fruit such as raisins, dried cranberries, or chopped figs
- Chopped candied ginger
- Unsweetened shredded coconut
- In place of vanilla extract, use almond extract or finely grated citrus zest
- In place of the coarse sugar, try sprinkling the scones with cinnamon-sugar before baking
- 2 cups all-purpose flour
- ⅓ cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons shortening, chilled
- 2 apple - peeled, cored, and chopped
- 1 egg, lightly beaten
- ½ cup plain yogurt
- 1 tablespoon milk
- 1 ½ teaspoons almond extract
- 1 tablespoon milk
- 1 egg, lightly beaten
- 2 tablespoons cinnamon sugar
- ¼ cup sliced almonds
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Use two forks or a pastry blender to cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. Stir in the chopped apples.
Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth. Stir the egg mixture into the flour mixture just until blended. Gather the dough, and place the dough on a lightly floured surface knead 4 to 5 times. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick. Cut dough into 8 wedges, and place on prepared baking sheet.
To make the scone topping, whisk the milk and 1 egg together in a small bowl. Brush tops of scones with the egg mixture. Sprinkle each scone with cinnamon sugar and almonds.
Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven and cool on a wire rack. Serve warm or at room temperature.
HOW TO MAKE HEALTHY BLUEBERRY ALMOND SCONES
Let’s go over how to make these healthy blueberry almond scones!
In your one bowl (hooray for fewer dishes to wash!), you’ll start by whisking together white whole wheat flour , baking powder , and salt . If you’ve browsed through my recipes before, then you probably already know what white whole wheat flour is. But if you haven’t and feel a little confused…
White whole wheat flour is not made by simply combining white (aka all-purpose) flour and regular whole wheat flour! Instead, it’s made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They both have the same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture. This lets the moist and tender texture of your healthy blueberry almond scones really shine!
Hint: I’ve also included my favorite gluten-free options for these healthy blueberry almond scones in the Notes section of the recipe!
Just remember, whether you use white whole wheat flour or a gluten-free flour blend to make these healthy blueberry almond scones, it’s extremely important to measure the flour correctly , using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour will make your scones dry and crumbly, rather than perfectly soft and tender!
Next, you’ll work a small amount of very cold butter into your flour mixture. Traditional scone recipes often call for a full stick (if not more!), but you just need 2 tablespoons for this healthy recipe. That really helps keep your blueberry almond scones low fat and low calorie!
And yes, it’s very important that your butter is cold and straight from the fridge. (Freezing isn’t necessary though!) This is because…
When you put your healthy blueberry almond scones in the oven, the butter in your scone dough starts to melt, which creates tender little pockets in your scones. If your butter softens or melts ahead of time, you miss out on that lovely tenderness, and the texture just isn’t quite the same.
This is why I highly recommend against using coconut oil! It has a much lower melting point compared to butter, so it often softens and melts while you’re mixing together the dough.
Hint: For a non-dairy and vegan alternative, see the Notes section of this healthy blueberry almond scones recipe!
You’ll skip the heavy cream found in many traditional scone recipes and add Greek yogurt in the dough instead. Greek yogurt is one of my favorite ingredients in healthy baking! In this particular recipe, it adds the same moisture as extra butter or heavy cream but for a fraction of the calories. It also gives your healthy blueberry almond scones a protein boost!
Then to sweeten your scones, you’ll use pure maple syrup instead of refined granulated sugar. You want the kind that comes directly from maple trees, not “pancake” syrup! The only ingredient on the bottle should be “pure maple syrup,” and it generally comes in thin glass bottles or squat plastic jugs (like this!).
Tip: I actually like the not-too-sweet flavor of traditional scones, so I didn’t add very much maple syrup to these healthy blueberry almond scones. If you prefer sweeter scones, then just take a peek at the Notes section again. I tell you how to modify the recipe to make these scones sweeter there!
Time for the two biggest stars of this recipe… The blueberries and almond flavor ! I prefer using fresh blueberries in most of my baked goods because frozen ones tend to bleed and dye the dough a strange gray color. They’ll both taste fine in these fully baked scones though!
Then for the almond flavor, I turned to my all-time favorite baking extract, almond extract. I’m actually not a big fan of nuts in my baked goods (I’ve been like that since my childhood, when I picked all of the almonds off the tops of my lemon poppy seed muffins and all of the walnuts out of banana nut bread or brownies!), which is one of the main reasons I used almond extract in these healthy blueberry almond scones instead of nuts. I also love the way almond extract makes baked goods taste so elegant and fancy!
Now that you’ve made your dough, transfer it to your baking sheet (I love using silicone baking mats for my scones!), and shape it into a circle using a spatula. The dough typically sticks to your hands—and often to the spatula as well—but that’s a good sign! Moist and sticky dough = moist and tender scones. .
Then brush the top and sides of your dough circle with milk ! This seals moisture into the dough, and it also creates a hint of a crust on the outside while your scones bake. Such a delicious textural contrast!
Finally, slice your dough circle into 8 wedges with a sharp knife. No need to separate them! By leaving them together on your baking sheet, your healthy blueberry almond scones stay as moist and tender on the inside as possible.
After a short trip to the oven…
Your easy, yummy, and healthy breakfast pastries are ready! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! . ) I’d love to see your healthy blueberry almond scones!
Almond Sconesਏrom Scratch
Toasted ground almonds, pure almond extract and sliced almonds on top. Serve with lots of butter. ouble the recipe if you wish.
This recipe is from Dorie Greenspan's cookbook: Baking from My Home to Yours.
HOMEMADE ALMOND SCONE RECIPE
1 cup blanched almonds, (whole, slivered or sliced), toasted
1/3 cup cold heavy cream
1/4 cup cold whole milk
1/8 tsp pure almond extract
1-3/4 cups flour
2 TBS white sugar
1 TBS baking powder
1/4 tsp salt
8 TBS homemade unsalted butter, cut into pieces and chilled
1/4 cup sliced almonds, garnish (optional)
PREHEAT oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.
Divide the toasted almonds in half. Finely grind 1/2 cup in a blender or food processor with the sugar, taking care not to over blend and end up with almond butter. Finely chop the other 1/2 cup of almonds.
Stir the egg, cream, milk and almond extract together. Whisk the flour, ground almonds with sugar, baking powder and salt together in a large bowl. Drop in the butter and using your fingers, toss to coat the pieces of butter with flour.
Quickly, using your fingertips, or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You will have pea size pieces and everything in between - and that’s just right.
Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t overdo it. Stir in the chopped almonds.
Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Lightly dust a work surface with flour and turn out the dough.
Divide it in half. Working with one piece at a time, pat the dough into a rough circle that’s about 5” in diameter. Now cut it into 6 wedges and carefully place them on the baking sheet.
Top with sliced almonds if you are using them. At this point, the scones can be frozen on the baking sheet and then wrapped airtight. Don’t defrost before baking - just add two more minutes to the baking time.
Bake the almond scones for 20 to 22 minutes, or until the tops are golden and firm-ish feeling. Transfer to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature.