These gluten-free, grain-free scones have become a favorite in my home. They boast enough flavor on their own that you don’t need to add jams or spreads (although I think a light spread of whipped coconut cream would make them taste even better). I also like that they don’t come out too dense like so many recipes that rely primarily on almond flour. The three to one ratio of almond to potato starch ensure these baked treats come out light with a beautiful crumb and a slightly crunchy top.
This recipe is just slightly altered from the one in Brittany Angel’s wonderful Paleo cookbook, “every last crumb.” I use slightly less sugar, chocolate chips and fruit. You can use dried cranberries, currants or other dried fruit in place of the cherries. They all work well!
1 1/2 cups blanched almond flour
1/2 cup potato starch, plus a little extra for the work surface
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup or 1 stick chilled unsalted butter or butter substitute
1/3 cup coconut or evaporated cane sugar
2 large eggs
3/4 tsp apple cider vinegar or lemon juice
1/4 cup chocolate chips*
3/4 cup cherries, fresh, frozen or dried, halved and pitted*
2 tbsp tapioca starch for dusting the cherries
*Brittany’s recipe calls for 1/2 cup sugar, 1/2 cup chocolate chip and 1 cup fruit. I think the scones can handle as much as you want. For me, it’s more a question of whether you’re wanting a breakfast bread replacement or dessert.
Preheat the oven to 350F.
In a large bowl, whisk the almond flour, potato starch, baking soda and salt. Cut in the butter until the mixture consists of pea-sized lumps.
In a small bowl, whisk the eggs. Whisk in the sugar and vinegar. Pour into the flour mixture and mix briefly–just until the dough comes together. Do not overmix.
Fold in the chocolate chips.
In a small bowl, toss the cherries in the tapioca starch. Fold into the dough.
Dust a sheet of parchment paper with a couple tablespoons potato starch. Place the dough on the dusted paper and pat into a circle about 6-7 inches in diameter. Slide the parchment paper onto a baking sheet. Note: I like to slice my scones before baking, but Brittany’s recipe calls for popping the scones in the oven now and slicing later.
Bake for 35-40 minutes or until firm and golden. (You can cover with foil halfway through baking if you find your scones are at risk of becoming too dark, but this hasn’t happened to me yet.)
Note: Brittany suggests melting an extra 1/2 cup chocolate chips for 1 minute in the microwave, and drizzling it over the scones when they’re out of the oven.
Allow to cool slightly before serving. Serves 6.