These tender, delicious gluten-free scones make a wonderful weekend breakfast treat. These are for Mom – she’s been diagnosed with pre-diabetes and has been completely avoiding baked goods for a long time now. She and my dad will visit us soon, and as I was telling her about my experiments with low-carb baking, and how these baked goods do not affect my blood sugar the way bread does, she sheepishly asked, “Remember those amazing whole wheat scones you used to make that I loved so much? Maybe you can come up with a low-carb version of those?”
Needless to say, as soon as we hung up the phone, I was scouring the Internet for gluten free scones recipes. Several attempts yielded less-than-optimal results (edible, but not mom-or-blog-worthy), but this one is a keeper. Tender, sweet and chocolaty, these gluten free scones are almost as good as flour scones.
- 2 cups Honeyville Blanched Almond Flour, Super Fine Grind
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅓ cup (2 oz) dark chocolate chips (such as Scharffen Berger 70% dark chocolate chunks)
- 1 large egg
- 2 tablespoons xylitol (or sugar) (Why I believe xylitol is safe)
- 1 tablespoon vanilla extract
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a large mixing bowl, whisk together the almond flour, baking soda and salt. Use a rubber spatula to mix in the chocolate chips.
- In a small mixing bowl, whisk together the egg, xylitol and vanilla.
- Add the egg mixture to the flour mixture, mixing with a rubber spatula and then using your hands to turn the mixture into dough.
- On a cutting board, form the dough into a 1-inch-thick circle. Use a sharp knife to cut the circle into 8 triangles:
- Carefully, using a cake server, transfer each scone to the prepared baking sheet. If some of the scones lose their shape a little as you transfer them, gently reshape using your fingers.
- Bake 10-12 minutes, or until just starting to golden. Baking for too long will result in dry scones, so it's better to slightly underbake than to overbake.
- Cool 5 minutes on the baking sheet, then transfer to a cooling rack to cool 5 more minutes before enjoying.
- Keep leftovers covered in the fridge and briefly warm them in the microwave, 10 seconds per scone.
2. The reason no butter is needed in these gluten free scones is that unlike wheat flour, almond flour is inherently oily. One cup of all-purpose flour has 1 gram of fat; One cup of almond flour contains 56 grams of fat.
3. If you're opposed to xylitol, it's fine to use sugar instead. Or use honey and bake 1 minute longer.
4. Normally, I find that Bob's Red Mill almond flour works fine, but in this recipe, I have to agree with Elana Amsterdam - the super fine grind of Honeyville almond flour makes a difference. I tried both, and the scones made with Bob's Red Mill almond flour had a slightly grainy mouthfeel.