12 Jun Almond and vanilla scones

Source: Theresa Cutter

These scones were so delicious looking I had to give them a go! And what better time then this rainy old weekend in Manly. I must admit the rain gives me a good excuse to stay inside and do ‘indoorsie’ stuff I normally don’t do as I feel guilty if I am not outside on a sunny day. And cooking is one of my fave past times when its cold and rainy outside.

So these scones are made with blanched almond flour and vanilla. So simple to make and are delicious served with a dollop of your favorite whole jam. I had one on the Sunday with a cup of coffee, not only tasty but kept me full up to lunch!

They are also gluten free and grain free 🙂

3 cups blanched almond meal

2 teaspoons gluten free baking powder

¼ cup macadamia nut oil or cold pressed coconut oil

1 heaped teaspoon honey

1 teaspoon of vanilla extract

2 eggs

Preheat your oven to 150 C.
Combine almond meal and baking powder.
Add the oil, honey, vanilla and egg.
Mix into a soft dough.
Dust your working surface with a little almond meal.
Place over the scone dough and flatten out to 1 cm thick.
Cut into rounds and place onto a baking tray.
Bake for 20 – 25 minutes or until golden and cooked through.
Remove from the oven and cool.
Serve alone or with your choice of whole fruit jam.

Makes 12 scones
Nutrition per scone

Protein: 6.2 g
Total fat: 18g
Saturated: 1.9 g
Carbs: 3 g
Fiber: 2.2 g
Kilojoules: 881
Calories: 211