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.
1/2cupyogurtor creme fraiche
1/4cupraisins chopped into pieces
1/4cupwalnutschopped into pieces
1egg yolk and a tablespoon of water for washoptional
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.