It is spring time in New York, and what better way of utilising all the spring goodness at the farmers' market than by baking something scrumptious?!
I posted a pic of these healthy scones on my Instagram account last week, and many of you have been asking for the recipe. These are gluten-free, grain free, sugar (fructose) free and Paleo. Happy baking!
- 3 cups of almond flour (meal)
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of sea salt
- 4 tablespoons of organic butter (really cold), cut into very small pieces
- 1 teaspoon of ground cinnamon
- 2 large free-range, organic eggs
- 2 tablespoons of apple cider vinegar
- 2 tablespoons of brown rice syrup
- 1 small apple, cut into thin tiles
Preheat the oven to 350 F and line a baking tray with parchment paper.
In a large bowl, combine the almond flour, baking powder and sea salt. Use your hands to work in the small pieces of butter into the dry ingredients until a crumbly mixture is formed. Mix in the cinnamon.
In a separate bowl, whisk together the eggs, apple cider vinegar and brown rice syrup.
Make a well in the middle of the dry ingredients and pour the wet mixture into it.
Gently mix with a spatula until a wet, chunky dough forms. Mix in the apple and combine ingredients with your hands until a ball of dough is formed (don't worry if it is a little crumbly still, just pack it together as much as you can).
On the parchment paper, shape the mixture into 6 scones, each forming a triangular shape.
Bake for around 30 minutes, continuously checking. They may need to bake for longer than this, depending on the thickness of your scones. They are ready when they are golden brown and an inserted toothpick comes out clean.
Eat straight from the oven or store in an airtight container for up to 5 days. Delicious on their own or topped with almond butter and fresh berries!
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