Almond Rose Petal Scones (Grain-Free)

Photo by Martha H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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!

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