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.
Ingredients and preparation
- 3 cups of almond flour
- 1 teaspoon of baking soda
- 1/2 cup of yogurt (I like using creme fraiche)
- 2 tablespoons of honey
- raisins and walnuts
- 1 egg yolk and a tablespoon of water for wash (optional)
- Preheat oven to 325 degrees F.
- Using a food processor, mixer, or blending very well, mix the first four ingredients together. The batter will be very thick.
- Next, hand mix in raisins and walnuts in the batter. If you prefer, replace the raisins and walnuts with chocolate chips, cranberries, currants, or cherries – or nothing at all (they taste great with sweet jam or jelly on them when the’re done!)
- Prepare a baking sheet with parchment paper and place heaping spoons of the scones on the baking sheet (about 2-3 inches in diameter).
- Next, whisk together egg yolk and water to make an egg wash, and then brush the egg wash on each scone. This will give them a golden sheen.
- Bake for approximately 20 minutes, or until golden brown on the peaks.