This month we're excited to bring you lots of baking ideas--from cookies, to candies, to scones--to inspire your holiday baking!
I'm going to kick off the baking season for you with a recipe for almond-flour scones. I first made these last spring. Jeremy and I were both delighted with them. They are easy to make, not to sweet, but nonetheless still a treat and perfect for breakfast, tea time, or a snack!
This past week when Alaina asked for some gluten-free baking ideas for a bridal shower brunch she was hosting, I passed along this recipe to her and while I wasn't there, I did hear these tasty morsels were very well received.
The original recipe is from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam. Sometimes I make a blueberry variation and that's purely from the Gluten-Free Experimentation Brain of Stephanie (which let's be honest, doesn't always work! But this time it did!). We love both versions.
CHOCOLATE CHIP SCONES
(from The Gluten-Free Almond Flour Cookbook)
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2 1/2 c. blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/3 c. grapeseed oil (I usually use canola oil)
1/4 c. agave nectar
2 large eggs
1 c. coarsely chopped dark chocolate (73% cacao)
Preheat the oven to 350° F. Line 2 large baking sheets with parchment paper.
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the oil, agave nectar, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the chocolate. Drop the batter, in scant 1/4 cups 2-inches apart, onto the prepared baking sheets.
Bake for 12-17 minutes, until golden brown or a toothpick inserted into the center of a scone comes out clean. Let the scones cool for 30 minutes on the baking sheets, then serve. Makes 12-16 scones.
Variation: For blueberry scones, substitute fresh or frozen blueberries for the chocolate. Add 1/2 tsp lemon juice and 1/2 tsp cinnamon. Prepare and bake as directed.