Friday, April 25, 2014

Grain Free Scone Recipe

If you've been following me on Facebook, you know that I've been writing about my weight loss challenge over on Momtastic. I'm working on my seventh week of this series and the results have been very positive. I won't rehash the whole thing here, but go check out what's been going on. One of the interesting developments with this challenge is that I have gone grain free.

I know! Me. Grain free. It boggles the mind. Hold on kids. There's more.

I'm also sugar free.

I'll wait while you pick yourselves up off the floor. Better now?

While I still eat fruits that contain fructose, I'm not consuming processed sugars. I do, however, veer a little from Debi Silber's plan just a wee bit and allow myself small amounts of honey. Stevia, her suggested sweetener, isn't bad, but leaves an odd taste in my mouth. And because my taste buds have regained their sensitivity, I've noticed I don't need a lot to get a desired amount of sweetness.

This means I've had to find whole new ways to cook and bake. Which, with Tara's recipe searcher help, I'm having a lot of fun doing. One was this scone recipe.

Now we all know I can't follow a recipe to save my life which means I saw that recipe, mixed it up, and then decided to give it a decidedly Mandy-like twist. Or seven. These twists mean that the recipe no longer qualifies as Paleo, but I don't care. They're delicious and I'm not doing Paleo.

Grain Free Triple Berry Scones



Makes 6-8 servings

Ingredients:

1 1/2 c. Almond Flour
1/2 tsp Kosher Salt
1 tsp Cinnamon
1/4 tsp Anise
1/4 tsp Ground Nutmeg
2 Eggs
2 tsp Vanilla
4 T Honey
1/3 c Melted Butter (slightly cooled)
1 c. fresh or frozen mixed berries

Directions:

1. Preheat oven to 350 and grease a baking sheet.

2. In a medium bowl, combine dry ingredients and spices. (I usually just use the Penzeys Baking Spice which is beyond amazing. It has the same general ingredients that I listed with a super bonus blend of cardamom and mace.) Make a small well in the dry mix.

3. In a separate bowl, combine the eggs, vanilla, butter, and honey.

4. Pour the wet ingredients into the dry and mix.

5. Fold in the berries.

Time out: What you're going to end up with is very wet. Almost a batter rather than the dough you might be familiar with for scone baking. Don't worry. It will turn out fine.

6. Drop 1/4 cup of dough/batter on the baking sheet. If you want to get fancy, you could shape them into triangles, but I'm a busy mom which means I used an ice cream scoop and made round scones. For the record, circle or triangle or even square, these will taste the same. If they don't, it's all in your head.

7. Bake 20-30 minutes. I know that's a huge time frame, but after 20 minutes keep checking them until they're ready to come out.

Enjoy your grain free, gluten free, guilt free, super delicious and filling berry scones!

1 comment:

John said...

I've been trying "less refined flour, less sugar." I shall have to try these . . . .