Scones are a traditional Scottish bread which are slightly sweet, and are served with tea widely around the world. For these scones, it is easy to make delicious variations by adding fruit to the batter. Scones are wonderful served with apple butter and a hot cup of tea.
10 minutes
20 minutes
Difficulty
Show nutritional information
This is our estimate based on online research.
Calories:
247
Fat:
21 g
Carbohydrates:
13 g
Protein:
6 g
Calculated per serving.
Add to myKitchen
Serves: 8
Serves: 8
Ingredients
2 cup2 cup2 cup Blanched Almond Flour
1/4 cup1/4 cup1/4 cup Arrowroot Flour, Plus 2 Tbsp
1/2 tsp1/2 tsp1/2 tsp Salt
2 tsp2 tsp2 tsp Baking Powder
2 Tbsp2 Tbsp2 Tbsp Maple Syrup, Pure
1/4 cup1/4 cup1/4 cup Coconut Oil, Organic
1 1 1 Egg
1 1 1 Orange, Zest
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Preheat oven to 350 degrees.
In a medium sized mixing bowl, combine almond flour, a quarter cup of arrowroot flour, salt, and baking powder.
In a smaller mixing bowl, combine maple syrup, melted coconut oil, and one egg. Blend with a hand mixer until smooth.
Pour wet ingredients into dry, and blend until all ingredients are evenly combined.
To make the orange scones, add the orange zest. To make the cranberry scones, add 1 cup of dried cranberries in place of the orange zest.
Add two tablespoons of arrowroot flour to the batter to thicken the dough.
Line a baking sheet with parchment paper. Form dough into a ball. Place the ball of dough on the parchment lined baking sheet and flatten slightly.
Carefully cut the dough into eight equal wedges, and bake at 350 degrees for 20 minutes.
Notes
If making Cranberry scones, add 1 cup dried cranberries in place of the orange zest.
These look and sound fantastic! I’m so glad they’re low in sugars. I look forward to trying this recipe. You two do a knock out job of recipe development, food styling, and photography. How fun that you can work together as a couple doing something you both love and are good at that makes such a difference in other people’s lives! 😉
sdshaver
February 3, 2013
Made these this morning, though I subbed in lemon zest and dried cherries instead. And I used butter. And honey. BUT OTHERWISE, I SWEAR I FOLLOWED THE RECIPE. heh heh heh
Anyway, they taste great, but I wasn’t able to make your nice, tidy disk for slicing (the butter, maybe?). Wound up with something more like drop biscuits, but who cares? 🙂 They tasted great.
I think your nutrition calculator may be a bit off, though. Even at 6 servings, I’m calculating this more around 340 calories per scone. Normally I wouldn’t care, but we’re currently gestating a little one and the midwife wants me to be more cautious with my caloric intake. Anyway, these will make a great, proteiny snack during the week! Thank you!
This was my first attempt at Paleo baking, and these were amazing! I love the combo of cranberry and orange so I added both, absolutely delicious!
Kara McCartney
October 20, 2014
Paleo baking is always quite the experience – glad you enjoyed these!
aldriscoll85
November 23, 2014
I decided to do an apple cinnamon scone, so I chopped up half of a green apple into small pieces and added it in place of the orange zest/cranberries, and then I added 2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ground ginger. I also subbed honey for the maple syrup, and did 3 T instead of just 2. The result: Delicious! I highly recommend making this change if you like apple cinnamon things. 🙂
Kara McCartney
November 24, 2014
Great idea! Kara
Hayley
November 24, 2014
That sounds fantastic, and I love your creativity! Thanks for letting me know your modifications turned out well! I’ll have to try it 🙂
The best scones have a crisp, slightly caramelized exterior and a tender, buttery, just-sweet interior. They can be dressed up with a glaze, studded with fruit or nuts, or gently spiced.
How to make scones rise high? Once you've cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.
Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.
The explanation is simple: As with other doughs, including pizza dough, resting lets scone dough's gluten relax completely, so that it doesn't snap back during shaping or baking.
Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.
The longer you get the dough sit before baking it, the less your scones will rise. Try to bake the dough as soon as you finishing kneading and rolling it out. Letting the mixture sit too long will cause the gas bubbles from the leavening agent to disappear.
It can have layers of course, but they should err on the side of crumbly. A scone is slightly dryer than a biscuit and yet, when done well, not dry at all. Scones are intended to be consumed with a hot beverage of your choice after all. And clotted cream, or butter, or jam.
Use the top of your fingers for this. Insert a skewer or toothpick into the scone. If it comes out clean, the scone is ready. If it comes out with dough on it, the scones need a little more cooking time.
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
