Almond Rose Petal Scones (Grain-Free)

By MJH

Ingredients

• For Scones:
• 1 cup almond flour (grind your own, see below*)
• 1/2 cup coconut flour
• 1 to 1 1/2 Tbsp edible rose petals, slightly crushed when rubbed between your fingers
• 1 tsp beet powder, optional for pink color
• 1/4 cup coconut/palm sugar
• 2 tsp baking powder
• 1/2 tsp xanthan gum (might be able to eliminate but will be more crumbly)
• 1/4 tsp sea salt
• 1/2 cup non dairy milk, room temperature
• 3 1/2 Tbsp coconut oil or Earth Balance, melted
• 1 tsp pure vanilla extract
• 1/4 tsp almond extract
• For Drizzle:
• 3 Tbsp coconut butter, melted**
• 1 tsp agave
• a couple drops of almond extract

Details

Adapted from naturalnoshing.wordpress.com

Preparation

Step 1

Preheat oven to 375F.

Line a baking sheet with parchment paper.

In a medium mixing bowl, combine dry ingredients (almond flour through salt).

In a small bowl, whisk together wet ingredients.

Add to dry and stir to combine until it forms a soft dough that sticks together in a ball.

If the mixture is too wet, add in a little bit more almond flour and if it’s too dry, add a drizzle of milk.

Press together in a ball and flatten into a circle onto parchment paper lined baking sheet

Cut into 8 wedges and gently spread them apart.

Bake for 15-20 minutes until lightly golden on top.

For drizzle, combine all ingredients and stir. Spoon over scones and enjoy!

Variations: Add 1/4 cup of your favorite mix-ins to this batter along with the dry ingredients (dried cherries, cranberries, goji or strawberries would be great additions to fit with the pink theme) – chocolate chips or carob chips, ground cinnamon, or flaked coconut would also be delicious. The rose petals and beet powder didn’t affect the taste like I had hoped so this is a good base recipe for grain free and egg free scones to build on!

*Homemade Almond Flour: To make your own almond flour, add 1/2 to 1 cup of blanched almonds (I used the blanched slices) to a cup of your Magic Bullet fitted with a “S” blade (or a food processor) and pulse several times until you achieve a flour consistency. Do not over process or will turn into a crumbly butter! Sift to eliminate any chunks you may have missed and there you have it!