Berry Almond Scones

These slightly sweet scones have a light texture with a soft crumb. Try different types of fruit, such as strawberries or blackberries, in place of the blueberries.

Ingredients

Serves 8

3 cups blanched almond flour

3⁄4 cup arrowroot starch or tapioca starch

1⁄2 teaspoon baking soda

1⁄4 teaspoon salt

1⁄4 cup coconut palm sugar or granulated sugar

1⁄3 cup butter or Spectrum Organic All Vegetable Shortening

1 large egg, slightly whisked

2⁄3 cup almond milk

1 teaspoon vanilla extract

1⁄2 teaspoon lemon juice or apple cider vinegar

1 cup fresh or frozen blueberries (do not defrost if frozen)

Traditional Scones versus Almond Flour Scones

Traditional scones are created by shaping the dough into a round loaf and slicing it before baking. These scones, however, are made in a cake pan and then sliced into triangles after they are cooked because almond flour dough is not quite thick enough to support itself baking without a pan. You could use a scone baking pan, but it’s just as easy to bake the dough in a cake pan and then slice it.

1. Preheat oven to 350°F. Line a 9" cake pan with parchment paper and spritz with nonstick cooking spray.
2. In a large bowl, whisk together almond flour, arrowroot starch, baking soda, salt, and sugar. Use a fork and knife or a pastry cutter to cut butter or shortening evenly into flour mixture until it resembles small peas. Set aside.
3. In a small bowl mix together egg, almond milk, vanilla extract, and lemon juice or vinegar.
4. Add wet ingredients to dry ingredients and mix until thoroughly incorporated. Add blueberries and mix. Batter will be thick. Pour batter into the prepared cake pan and smooth the top with a spatula.
5. Bake for 25–30 minutes, until the edges are golden-brown and a toothpick inserted in the middle comes out mostly clean with few crumbs.
6. Remove from oven and set aside to cool for several minutes. Cut into 8 triangular scones.