I’ve always loved scones, so I’m very excited that after enough tweaking and trying there is finally a great scone recipe. They are super quick to make and are delicious. While I do love them fresh the best, they are pretty good cold, too. My preference is to eat them with homemade sugar free jam and butter, I’m still not 100% sure what the traditional English clotted cream is…
- 2 cups blanched almond flour
- 3/4 cup tapioca flour
- 1 teaspoon baking soda
- 6 tablespoons butter
- a pinch of salt
- 1 teaspoon liquid stevia
- 2 eggs
- 3 tablespoons milk (I prefer goat milk, and if you want a little more crumbly scones you can cut back to 1 or 2 tablespoons instead) or for vanilla scones live out the milk and use 4 teaspoons vanilla extract
- Optional: add blueberries or strawberries or dark chocolate
- Preheat oven to 350 F.
- Melt the butter (I use a metal mixing bowl so I can melt the butter directly in the bowl on the stovetop).
- Mix the dry ingredients together, mix the wet ingredients together, and then mix all ingredients together. You can do all of this in one bowl, it’s fine if the almond flour is partially in the butter. I always like reducing how much cleanup I have to do after baking.
- Once it’s all well mixed, you can take a tablespoon and out big dollops on a baking sheet covered in baking parchment.
- Put the scones in the oven for 13 – 20 minutes.
- The baking time range is there because when I bake these in Cody, WY at ~ 5000 ft elevation they bake faster, but at sea level in Massachusetts visiting family it took 20 minutes.