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, SCD, Vegetarian, Wheat-Free  |  5 Comments

5 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?

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