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Home » Gluten-Free

Raisin Walnut Scones {almond flour}

Nov 30, 2008 · 13 Comments

I love scones. Especially these raisin walnut scones. I used to buy a chocolate chip scone on my way to work in midtown Manhattan. It was a little coffee shop that everyone rushed in and out of on their way to work on any given weekday.

This recipe uses 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.

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  1. Ruth Cherry says

    January 31, 2023 at 11:56 am

    What would a substitute for yogurt be?
    Thank you

    Reply
    • Erica says

      January 31, 2023 at 1:05 pm

      Hi Ruth, try coconut cream, cashew cream, or just full-fat coconut milk.

      Reply
      • Ruth Cherry says

        February 08, 2023 at 11:07 am

        Would a non-dairy yogurt work as well?

        Reply
        • Erica says

          February 08, 2023 at 11:34 am

          Hi Ruth, yes!

          Reply
  2. Judi says

    January 31, 2021 at 2:54 pm

    Anyone have an idea of what I could sub for thr yogurt?

    Reply
    • Erica says

      January 31, 2021 at 4:21 pm

      Are you looking for something dairy free or ?

      Reply
  3. Jeanne Combest says

    August 30, 2016 at 7:08 pm

    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!

    Reply
    • Erica says

      August 31, 2016 at 2:50 pm

      Thank you! I actually did publish a lemon curd recipe a while back, here: https://comfybelly.wpengine.com/2009/03/assorted-macaroons-lemon-vanilla-and-chocolate. It's at the very bottom of the recipe. I've been meaning to call it out on it's own page, but for now you can use the one here. I love lemon curd with Greek yogurt!

      Reply
  4. Laura says

    July 21, 2013 at 7:32 am

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

    Reply
    • Erica says

      July 21, 2013 at 8:51 pm

      sorry, it's not that easy 🙂

      Reply
  5. Erica says

    January 11, 2010 at 7:00 am

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

    Reply
  6. Pat K says

    January 10, 2010 at 1:34 pm

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

    Reply
  7. Pat K says

    January 10, 2010 at 1:34 pm

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

    Reply

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Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, and gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

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