Theresa Cutter is one of my favourite chefs. Her recipes on Home and Garden, and on her websites are a godsend. They are easy, and most of all, very lean and clean.
I spotted her version of scones on her website and couldn't help but make them. It actually came up more like a huge biscuit and not your traditional scones texture. They are gluten and grain free which is what I like about them. Oh and they are melt and mix recipes. Best of all, pretty low in sugar and a very nice after dinner treat on my weeknights.
Baking these days are a combination of usual treats and experimenting with almond and coconut flour. Both ingredients that seem so alien to me. I'm pleasantly surprised though by how successful it can be!
3 cups of almond flour
2 tsp baking powder
1/4 cup of coconut oil-melted
1 tsp of vanilla extract
2 eggs
Preheat Oven to 150C. Mix almond flour and baking powder together. Whisk all the other ingredients and pour into well of dry ingredients. Mix into a soft dough- add a little water if needed. You can choose to flour the surface, and roll it out. However, I just shaped them in my hands. Bake for 20-25 minutes. Cool. Enjoy!
4 comments:
These would make for such tasty little dessert morsels!
Ooo, I love scones and with almonds, love more.
Love this other version of scones, without butter or heavy cream.
i think ground almond is a nice ingredient, i tried them in cakes and like their flavour so i bet these scones are just as yummy!
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