Churches are always looking for delicious recipes to serve during coffee hour. It’s always great to have something special to serve as congregation members fellowship together after the Sunday morning service.
I came across this recipe for almond flour scones which are delicious and ridiculously easy to make. Best of all, they are very allergen-friendly – containing no gluten or lactose. Not only that, it’s a great recipe for lent because there is no added sugar!
Almond Flour Scones
2 cups almond flour
1/2 tsp baking soda
1 large egg
1/4 cup honey or maple syrup
1/2 C fruit (I used blackberries) but also you can use dates or raisins
1 tsp vanilla extract
1/2 tsp ground cardamom
1. Mix almond flour and baking soda, add caramom
2. In a separate bowl, whisk egg with honey or maple syrup and vanilla
3. Stir whisked egg and syrup into almond flour, then add fruit
4. Let batter sit for about 5 minutes to thicken
5. Drop onto oiled cookie sheet and bake at 350 degrees F for about 8-10 minutes. Let cool before removing from tray, or they may break apart.
When I made them, I made a single layer of the batter, then cut it into triangles about halfway through the baking process so they looked more like scones
1/2 C chocolate chips and a pinch of cinnamon
1/2 C frozen blueberries and a tsp of organic lemon zest
1/2 C chopped frozen cranberries/raspberries and a tsp of organic orange zest
dollop of fruit-sweetened jam in the middle of each scone
They’re super easy and super yummy. Enjoy!