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prep time: 5 minutes
cook time: 15 minutes
yield: 8 scones (1 per serving)
While I was in high school and college, I worked at two different coffee shops: maybe that’s where my love of baking came about. Both places served amazing scones, but they were totally different. In high school I was taught to make European scones, which are lighter, drier, and not very sweet and taste awesome dipped in espresso. In college I was taught to make drop scones, which are more “Americanized” and much sweeter. This recipe makes the sweeter, denser type—more of a drop scone. I hope you enjoy them!
2 cups blanched almond flour
½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
1 teaspoon baking powder
½ teaspoon fine sea salt
6 tablespoons (¾ stick) unsalted butter, frozen
¼ cup unsweetened cashew milk or heavy cream
1 large egg
Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract
1 teaspoon ground cinnamon
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a medium-sized bowl, mix together the almond flour, powdered sweetener (if using powdered), baking powder, and salt. Cut the butter into ½-inch squares, then use your fingers to work the butter into the dry ingredients. When you are done, the mixture should still have chunks of butter.
- In a small bowl, whisk the cashew milk, egg, and liquid sweetener (if using liquid) until blended. Using a fork, stir the milk and egg mixture into the flour mixture until large clumps form. Use your hands to press the dough against the side of the bowl, forming 8 balls.
- Place the balls of dough on the prepared baking sheet, spacing them about 2 inches apart. Bake until golden, 13 to 15 minutes. Let cool on the pan for at least 5 minutes. Serve warm or at room temperature.
- Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.