Posts Tagged ‘scones’


My son asked if we could make scones this week, and I realized we haven’t made any in the past several months. Have you noticed that at times, you completely forget to make something you really like and/or something your family loves? Do you find that sometimes, a favorite dish just falls from memory for no particular reason?

Luckily, I had an orange, some dark chocolate and all my regular gluten-free flours on hand, so we make these super flavorful and delicious scones. These are very similar to my orange current scones, but the dark chocolate chunks make them more of a treat for my kids.



1/3 cup coconut oil, melted and cooled

1/3 cup almond (or other) nut milk

1 tsp pure vanilla extract

1/2 tsp almond extract

Finely grated zest of one orange

6 Tbsp of fresh-squeezed orange juice

1-1/4 cup almond flour

1-1/4 cup all-purpose gluten-free flour (I like this brand)

1/3-1/2 cup evaporated cane juice

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp sea salt

1/4 cup vegan chocolate chips or 1/3 cup of a dairy-free dark chocolate bar cut into small chunks



Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Whisk all the dry ingredients, except for the chocolate, together in a medium bowl. Set aside.

Whisk the wet ingredients until well blended. Pour the wet mixture into the dry using a rubber spatula to scrape down the sides. Fold the wet and dry mixtures until just blended. Fold in the chocolate chips or chunks. Using the spatula, scoop out the dough onto a lightly floured cutting board or directly onto the parchment paper-lined baking sheet.

Gently pat the dough into a disc shape, approximately 1-inch thick (flouring your hands if necessary to prevent the dough from sticking). Using a chef’s knife, cut the disc into 6-8 pieces (3-4 cuts). Carefully separate the pieces roughly 1-2 inches apart.

Bake for 15-20 minutes or until a light golden brown color develops on the tops and edges. Remove and allow to cool 5-10 minutes before serving. Leftovers can be stores in an airtight container for 2-3 days, once the scones are completely cooled.

You can add a little honey or raspberry jam to these, but they’re so flavorful and yummy on their own, they don’t need anything extra.




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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.





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Maybe it’s the three years I spent in London–five months of which was spent pregnant and hungry, or perhaps it’s just because they’re a bit decadent, but I love scones. I love lemon scones, orange/currant scones, blackberry scones, plain scones with clotted cream and raspberry preserves–I love them all if they’re reasonably well made.

Interestingly enough, the best scones I ever had weren’t in London. They were, in fact, at the Soho Grand hotel in Manhattan many moons ago. My husband and I had just flown in from Europe, and when we finally got to our hotel room at about 1:00am, they had a small basket of fruit and two amazingly rich, warm, buttery scones waiting for us.

Of course, pretty much every time I’ve tucked into a scone, I have felt a sense of guilt knowing how unhealthy scones are. There’s virtually nothing redeeming about butter, white flour, sugar and cream. So when a mom from my daughter’s school passed around a recipe for gluten-free chocolate-chip scones made with almond flour, I decided to take a stab at making a healthy scone.

These are incredibly easy to make. They take 10 minutes or less to prepare, and only 20 minutes to bake. They have very little sugar, no cream or butter and all the healthy goodness of almonds. I serve them warm with a drizzle of honey or a bit of apricot spread.


2 cups almond flour

1/2 – 1 cup Bob’s Gluten-free all-purpose flour

2 T free-flowing honey (not the solid type)

1 teaspoon baking soda

3/4 cup organic yogurt

1 Tbsp canola oil

grated zest from one orange

1 tsp vanilla extract

1/2 tsp sea salt

1/3-1/2 cup currants or (1/4 cup bittersweet chocolate chips)

Preheat oven to 325 degrees. Mix everything together with a spoon. (You don’t need to worry about over mixing since there is no gluten involved.) The mixture should be thick but not dry. Add a little more yogurt if needed. Drop 1/2-cup-sized blobs onto a lightly-oiled baking sheet. Brush the tops of the scones with a mixture of one egg yolk beaten together with one Tbsp of water (not a necessary step, but does make for a nicer finish on top). Bake 18-20 minutes or until the scones have a nice golden color. Be careful NOT to over bake. Serve warm or at room temperature.

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