For ages now I have really wanted to develop a grain free/lower carb scone especially for people with allergies/gut issues who can’t tolerate the usual flours and therefore tend to not be able to eat things like this. Going through my own issues, I know it can be really sad not enjoying the same things as others so having alternatives which you can have, really helps to keep you on track and your spirits up.
Even if you don’t have any of these issues this recipe makes a nice change from the usual style of scone both flavour wise and in terms of the ingredients used. Plus they’re a lot lower in sugar and way more nutritious than anything you could buy.
This recipe uses lovely fragrant lemon zest and rosemary for flavour, with just a touch of honey, if you’re on keto then you can omit this. When baking, the oils from the lemon get released and start smelling amazing! These are best served warm with a little bit of grass fed butter melting gently on them….I’m drooling just remembering these.
It’s optional but if you have it then you can add in collagen powder which is a great protein source that can be used by the gut to repair the lining.
Recipe (makes 4 scones)
-100g ground almonds
-40g coconut flour (fat reduced kind, I used Groovy foods)*
-3/4 tsp baking soda
-1 Tbsp rosemary
-20g butter/coconut oil (room temp)
-1 medium egg
-60ml milk or water
-zest of 1 unwaxed lemon + 1 tsp lemon juice
-1 Tbsp runny honey
optional: 2 Tbsp collagen powder
*This type of coconut flour is different from finely ground coconut which won’t be as absorbent, be sure to check your brand before using it otherwise it won’t work. The brands I’ve used are all below 24g fat per 100g of flour
1-Preheat the oven to 160c fan
2-Mix together the almonds, coconut flour, baking soda, rosemary, collagen plus lemon zest in a bowl then rub in the butter/oil with your fingertips until the mix starts to look like breadcrumbs
3-Make a well in the middle and add the wet ingredients then combine everything together into a wet dough
4-Shape 4 scones out of the mix and set them on a lined baking tray
5-Bake at 160c for 22-23mins until lightly golden on top then leave to cool for a few minutes before slicing