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Raisin Walnut Scones {almond flour}

November 30, 2008 by Erica 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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Raisin Walnut Scones {almond flour}

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.
Make this recipe lactose-free by using home-made yogurt that has been cultured for 24 hours.
Servings: 8 scones
Calories: 300kcal

Ingredients

  • 3 cups almond flour
  • 1 teaspoon baking soda
  • 1/2 cup yogurt or creme fraiche
  • 2 tablespoons honey
  • 1/4 cup raisins chopped into pieces
  • 1/4 cup walnuts chopped into pieces
  • 1 egg yolk and a tablespoon of water for wash optional
US Customary - Metric

Instructions

  • 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.

Nutrition

Calories: 300kcal | Carbohydrates: 18g | Protein: 10g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.5g | Cholesterol: 2mg | Sodium: 145mg | Potassium: 80mg | Fiber: 5g | Sugar: 7g | Vitamin A: 16IU | Vitamin C: 0.4mg | Calcium: 112mg | Iron: 2mg
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Filed Under: Breakfast, Egg Free, Gluten-Free, Lactose Free, Paleo, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, yogurt

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Reader Interactions

Comments

  1. Ruth Cherry

    January 31, 2023 at 11:56 am

    What would a substitute for yogurt be?
    Thank you

    Reply
    • Erica

      January 31, 2023 at 1:05 pm

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

      Reply
      • Ruth Cherry

        February 8, 2023 at 11:07 am

        Would a non-dairy yogurt work as well?

        Reply
        • Erica

          February 8, 2023 at 11:34 am

          Hi Ruth, yes!

          Reply
  2. Judi

    January 31, 2021 at 2:54 pm

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

    Reply
    • Erica

      January 31, 2021 at 4:21 pm

      Are you looking for something dairy free or ?

      Reply
  3. Jeanne Combest

    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

      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

    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

      July 21, 2013 at 8:51 pm

      sorry, it’s not that easy 🙂

      Reply
  5. Erica

    January 11, 2010 at 7:00 am

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

    Reply
  6. Pat K

    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

    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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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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