Description
Quick and tender almond flour scones, perfect for busy mornings or brunches, with a delicious nutty flavor and flexible mix-ins.
Ingredients
- 2 cups Almond Flour
- 1 large Egg
- 2 tablespoons Maple Syrup
- 4 tablespoons Melted Butter or Coconut Oil
- 1 tablespoon Baking Powder
- 1 cup Chocolate Chips
- 1 cup Fresh Berries
- 1 teaspoon Lemon Zest
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl whisk together almond flour and baking powder until evenly combined. Stir in lemon zest.
- In a separate bowl whisk the egg, melted butter (or coconut oil), and maple syrup until smooth.
- Pour the wet ingredients into the dry. Stir with a spatula until the dough comes together. Stop when no large dry patches remain — don’t overmix.
- Gently fold in chocolate chips and/or fresh berries.
- Scoop the dough into 6 equal portions and place them on the prepared sheet. Flatten each into a rough round about 1 inch thick.
- Bake for 12–15 minutes, or until the edges are just golden and the centers feel set.
- Let cool for 5 minutes, then transfer to a rack to finish cooling. Enjoy warm or at room temperature.
Notes
For a less sweet scone, reduce maple syrup to 1 tablespoon. Store in an airtight container for up to 24 hours; refrigerate for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American