• Raisin Walnut Scones

    Scone with jam

    I love scones. I used to buy a chocolate chip scone on my way to work in midtown Manhattan – I can’t remember where, but it was a little coffee shop that everyone rushed in and out of on their way to work on any given weekday.

    Here is a recipe using almond flour, honey, creme fraiche, and baking soda. The scones are a bit smaller than most scones you will find in a bakery (about 3 inches in diameter). This is on purpose – I make them small so they bake evenly because the almond flour takes a while to bake with the richness of the creme fraiche. If you use a lighter (less fat) yogurt, such as goat yogurt or yogurt made with low-fat milk, you can probably make the scones a bit bigger without having to over bake them to fully bake the inside of the scone.

    Note This recipe is lactose-free if you use home-made yogurt that has been cultured for 24 hours.

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    Posted in Breakfast, Egg-Free, Gluten-Free, Lactose-Free, Paleo, SCD, Vegetarian  |  7 Comments
     
     

    7 Responses to Raisin Walnut Scones

    1. Pat K says:

      Thank you for this fabulous recipe! I bake these often and keep them in my freezer so I am never without a healthy snack!

    2. Pat K says:

      Thank you for this fabulous recipe! I bake these often and keep them in my freezer so I am never without a healthy snack!

    3. Erica says:

      Thanks, Pat! Glad they’re working for you 🙂

    4. Laura says:

      Hi, Erica! I’d like to try this recipe, but I want to use coconut flour. What other changes of quantity should I do?

    5. Jeanne Combest says:

      Hello and love your site and your Cooking for the SCD book. Have you ever tried making lemon curd with honey rather than sugar. I am craving scones and now have two of your recipes for scones but will miss the lemon curd. 🙂 Thanks!

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    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
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    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tablespoons
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    chocolate chips 1 cup 160 g
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