I’m back with another scone recipe! This time it’s the promised low carb grain-free version. You can have the pleasure of eating scones, but without the health issues that grains cause in some people and they are lower in carbs.
For me, I’m so thankful to have a healthy alternative that I can enjoy with a cup of delicious green tea. Delicious you say? I know, most of you are wrinkling your noses up and your taste buds are curling backwards at just the thought of actually having green tea on purpose. Who, you might ask, would enjoy a steamy cup of green tea? That, would be me:) along with a host of other green tea lovers. Here’s juat a few tidbits on this tea to consider. Green tea is alkalizing for your body, it has antioxidants to reduce the forming of free radicals and protects cells. It also can improve brain function through the amino acid L-theanine which is calming. Some studies show that green tea may lower your risk for breast, prostate and colon cancer.
I admit that when my naturopath, who was helping me through mercury poisoning, strongly suggested I switch to this tea, I was NOT excited. At. All. It was one of those things that I asked God to help me like because I sure didn’t like it. It tasted like spinach water. I learned that brewing it more than 4 minutes makes it taste bitter and to use water not quite at a boil. Well, it became my favorite thing and I love it! It is so comforting to have my green tea with me everywhere I go. And I mean everywhere. Just ask my family and close friends. There is more on green tea benefits here.
Now let’s get back to the scones since green tea is struggling to be the star of this post…
Okay…these scones are tender and filling. Their texture is more dense because of the coconut/ almond flour combo. The scone will not have a crusty outside like ones made with the other flours, but are more cake-like. They’re the perfect accompaniment to a cup of Joe…or perhaps some green tea.
Easy Grain-Free Scones
1/4 cup Coconut flour, packed and slightly mounded
2 Tbl. Almond flour, packed
1/2 tsp. Cinnamon
1/8 tsp. Baking soda
1/8 tsp. Himalayan pink salt
Optional Add-ins: 2 Tbl. of any of the following: mini dark chocolate chips, dried cranberries, chopped nuts, cinnamon chips
3 Eggs room temperature
1/4 cup Coconut oil or grass-fed Butter, melted
1 Tbl. raw Honey
1/2 tsp. Vanilla extract
Note: 1 Tbl. Milk, coconut milk or choice of milk- only if needed for too a stiff batter (I did not need it in these scones)
- Preheat oven to 180C/ 350F. Put baking paper on a cookie sheet or small tray.
- In a medium bowl mix dry ingredients together with a spoon. Add any of optional items here.
- In another small bowl combine coconut oil, honey and vanilla extract.
- Add eggs to oil mixture and mix with a fork or whisk until well blended.
- Pour the wet ingredients into the dry and combine well. Let sit for a few minutes so that the flours can soak up the moisture. If the dough becomes too stiff add the milk. Otherwise omit it.
- Using an ice cream scoop, large spoon or 1/4 measuring cup, scoop up a scant 1/4 cup of the dough and drop it on the baking paper lined pan. It should make 5-6 scones.
- Bake about 13 minutes till lightly browned. Do not overbake for they will become dry.
May serve with butter, whipped coconut cream or as is. Now, go grab a cup of green tea. Oh, all right, get your coffee, black tea or comfort drink and enjoy these little guilt-free morsels.
Note: If you have left over scones you can slice them 1/4 inch thick and bake 180C/350F to dry them out and use as biscotti.
Warmly yours, Jeanenne