So yummy and so good for you as a treat with your morning tea or Sunday breakfast.
- 2 cups flour: 1 cup sorghum flour, 3/4 cup almond flour, 1/4 cup coconut flour
- 2 tbls organic date sugar (puréed dates) or fruit purée
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1/ cup finely shredded coconut
- 1/3 cup almond paste, chilled (see recipe below)
- 1/4 butter, chilled (1/2 cube)
- 1/3 cup unsweetened almond or coconut milk
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 – 1/2 tbls seedless organic raspberry preserves without sugar
- 1 egg yolk mixed with 1/2 tsp water for glaze
- 3 tbls slivered almonds
Almond Paste Recipe (make first and chill)
- 1/3 cup slivered almonds
- 1 egg white
Place slivered almonds in a blender or Magic Bullet and grind until smooth. Pour into small bowl. Add egg white with 4 drops of Stevia into blender or Magic Bullet cup and blend for 1 minute. Add to almond meal and mix well. Refrigerate.
Directions for Scones
Preheat oven to 375 degrees. Lightly butter baking sheet (mine is ceramic – use parchment paper if your is aluminum.)
In a large bowl mix all of the dry ingredients together, mix well. In a smaller bowl add all of the wet ingredients and mix well. Cut the butter into 1/2 inch pieces and distribute the butter and almond paste over the dry ingredients. Cut into the dry ingredients with two knives until it resembles course crumbs. Add the wet mixture to the dry mixture and stir to combine.
Pat the dough out into a 3/8″ thickness on a lightly floured cutting board (I use a marble board). Using a 2-1/2 inch diameter round biscuit cutter (or glass of a similar size), cut out the rounds from the dough. Gather the scraps together and repeat until all the dough is used and there are 18 rounds. Place 9 of the rounds onto the prepared baking sheet, leaving a few inches between scones. Mound 1/2 tsp of the raspberry preserves in the center of each round. Top with another round and gently press the edges together to seal. Brush the top and sides with the egg mixture and top each with 1 tsp of slivered almonds. Press lightly into the dough. Bake for 17-22 minutes or until tops are just lightly browned.
Remove the baking sheet to a wire rack and cool for 5 minutes before transferring to a wire rack to cool. Serve warm or completely cool and store in a airtight container.
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