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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What would a substitute for yogurt be?
Thank you
Hi Ruth, try coconut cream, cashew cream, or just full-fat coconut milk.
Would a non-dairy yogurt work as well?
Hi Ruth, yes!
Anyone have an idea of what I could sub for thr yogurt?
Are you looking for something dairy free or ?
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!
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!
Hi, Erica! I’d like to try this recipe, but I want to use coconut flour. What other changes of quantity should I do?
sorry, it’s not that easy 🙂
Thanks, Pat! Glad they’re working for you 🙂
Thank you for this fabulous recipe! I bake these often and keep them in my freezer so I am never without a healthy snack!
Thank you for this fabulous recipe! I bake these often and keep them in my freezer so I am never without a healthy snack!