So I’m sure by now you’ve all heard me mention eating healthier and in an attempt to do so I decided to try out almond flour. First I just want to say holy expensive! I was surprised at the cost but it might just be my store, we don’t have many around here and there’s only one brand. Let me just say…so.worth.it. These scones were delicious! They were light and flavorful and healthier than any scone I’ve ever made before.
Let me just note that these scones are far more tender than a classic scone and more delicate in turn. They were more like a muffin type scone, fluffy, moist, seriously fantastic. While I say these are the healthier, they aren’t if you eat half of the batch!
This icing takes the cake! Or the scone rather. I made the scones far less sweet than the original, not using artificial sugar sweetener and I decided that this icing would make up for it. Was I right! The icing permeated the top layer of the scone making these just divine for any hour of the day.
Almond Flour Strawberry Scones
adapted from Dr Oz
4 eggs, beaten well
3 cups almond flour
3 tablespoons pure maple syrup
2 tablespoons apple sauce
3 teaspoons baking powder
3 teaspoons vanilla extract
1 1/2 cups strawberries, sliced thin
for the icing:
2 cups confectioners sugar
1-2 tablespoons heavy cream
Preheat the oven to 375 degrees. line a baking sheet with parchment paper and set aside until needed.
In a large bowl combine the eggs, flour, maple syrup, apple sauce, baking powder and vanilla extract. Mix well and then fold in the sliced strawberries.
Gently place the dough on the lined parchment paper, form into a rectangle and cut into 12 equal triangular pieces without breaking apart.
Bake for 15-20 minutes or until golden brown. Let cool for 10 minutes.
Meanwhile mix together the ingredients for the icing then spread over scones when cooled.