Description
Enjoy this slightly sweet treat without the guilt of traditional sugary scones. Plus, they’re dairy-free!
Ingredients
Units
Scale
- 2 + 1/2 cups whole wheat flour
- 1 cup almond flour
- 2 tsp of baking powder
- 1/4 tsp of salt
- 1/4 cup of coconut oil
- 1/4 cup of maple syrup
- 1/2 cup of unsweetened almond milk
- 1 tsp of vanilla extract
- 1 cup of fresh strawberries, chopped
- 1/4 cup raw almond kernels, chopped
Instructions
- Preheat the oven to 410°F/210°C, and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the whole wheat flour, baking powder, almond flour, and salt.
- In a separate bowl, whisk together the maple syrup, coconut oil, almond milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients, and mix until a dough forms.
- Fold in the chopped strawberries. If desired, add chopped almonds for extra flavor and texture to the dough.
- Turn the dough out onto a floured surface or between two layers of waxed paper. Use a rolling pin to roll out the dough about 1 inch/2.5 cm thick. Then, cut into circles using a cookie cutter or a sharp knife.
- Place the scones on the prepared baking sheet and brush them with some almond milk. Bake for 15-20 minutes or until golden brown and firm to the touch.
- Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Consider alternative sweeteners such as stevia, monk fruit, coconut sugar or regular sugar
- Customize the recipe by using different fruits and nuts, like blueberries, raspberries, peaches, pecans or walnuts
- Make almond flour by blending whole almonds in a food processor
- Use high-quality almond milk for better flavor and consistency
- Swap coconut oil with melted butter, keeping in mind the flavor and nutritional differences
- Sprinkle coarse sugar on top for added sweetness and texture
- For a gluten-free option, use a gluten-free flour blend and increase the amount of almond flour
- Consider chilling the dough in the fridge for 10-15 minutes if too sticky after folding in strawberries
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 Scone
- Calories: 295
- Sugar: 6.9 g
- Sodium: 78.9 mg
- Fat: 11.3 g
- Carbohydrates: 35.4 g
- Protein: 7.2 g
- Cholesterol: 0 mg
