Almond Flour is a blessing for people on a gluten free and grain free diet. Even though the texture of the baked goods can't be compared with the one's made out of regular refined flour or wheat flour. I feel the taste is incomparable with a nutty flavor and taste. Best of all too good for your body with high protein and low carbohydrate. I made these scones for a evening snack and we had a few right away as they do taste the best when taken fresh out of the oven.
- Almond Flour - 1 Cup
- Clarified Butter - 1 Tbsp(Ghee) (If you increase this quantity cut down the quantity of water)
- Xylitol - 2 Tbsp or more to taste(You can use maple syrup but cut down on the water and add 1/2 Tsp of baking soda)
- Powdered Chia - 1 1/2 Tbsp
- Vanilla extract - 1/2 Tsp
- Salt - 1/8 Tsp
- Chopped Pecans - 1 Tbsp
- Raisins or Cranberries - 1 Tbsp(Cranberries taste much better than raisin . Chocolate chips, chopped dates, apricots, dried cherries options are unlimited)
- Combine Almond flour, Xylitol, salt, powdered chia, well with your hands.
- To this add pecans, raisins, melted clarified butter, vanilla extract and add water little by little kneading this into a stiff dough.
- Preheat oven to 375 Degrees Fahrenheit and line a cookie tray with parchment paper.
- Make a circle and flatten them with your hand slice them across and make 8 parts out of each circle using a pizza cutter and them arrange each of the scone with enough spacing between and bake for 10-15 Minutes till the top browns.
- Cool them in a wire rack for few minutes 5 to 10 minutes and serve them warm with butter, fruit preserves or as it is.
- Note - You can substitute Xylitol with maple syrup and if using maple syrup cut down the water and also add half tsp of baking soda.
|Amount Per Serving||%DV|
|Serving Size 21g|
|Recipe makes 8 servings|
|Calories from Fat 111||93%|
|Total Fat 12.63g||16%|
|Saturated Fat 7.37g||29%|
|Trans Fat 0.0g|
|Total Carbs 1.37g||0%|
|Dietary Fiber 1.1g||4%|