I usually sacrifice some sleep to afford myself the luxury of a slow morning. I like to take my time turning on the gears in my brain, sipping my morning jolt of coffee, and savoring a full breakfast. By starting the day slowly, I set myself up to be more relaxed during the busy day ahead. But with the recent “cold” weather, I’ve slid towards favoring a few extra minutes of sleep cocooned under the covers…
Today’s recipe was sparked by those mornings when I need a quick and portable pick-me-up. “Scone” is a misnomer because this recipe doesn’t use any of the traditional ingredients of a scone, namely flour, sugar, or butter. Instead a few healthful ingredients come together beautifully. Try these scones fresh out of the oven for a crisp-around-the-edges, fluffy-on-the-inside texture and save some for the next morning for a marzipan-like texture that is addictively delicious.
Almond Flour Scones
Makes 12 petite scones
- 2 cups (225g) almond flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 large egg
- 2 tbsp honey
- 1/4 tsp almond extract
- 12 whole almonds for topping
- Preheat oven to 350F.
- In a large bowl, mix together almond flour, baking soda, and salt.
- Stir in the egg, honey, and almond extract till well-combined.
- Press the dough together into a ball and divide the dough in half. Transfer the halves onto a lined baking sheet and press each down into a 1-inch thick disc. Using a pizza cutter, slice each disc into six even pieces. Spread the pieces out on the baking sheet. Press a whole almond into the tops of each piece.
- Bake for 12 min or till edges are golden brown.