Alert: New scone recipe!
This recipe yields two beautiful crunchy and nutty scones. They’re perfect to face last days of Winter, or to begin a nice Spring day!
Well, if you know me a little, you would know it’s been a long long time since I’ve posted a scone recipe. The reason? I’ve been experimenting lots of stuff, like how to create delicious breads with my sourdough starter (Overnight Sourdough Baguette, Sourdough Brioche) and scones have been left out a little bit.
But, they’ll always have a great place in my heart, and I am proud to show you these ones! They are just perfect for a sunny still cold day -even if of course they don’t need that to taste delicious!- as they contain nuts and dried fruits to give you the vitamins and energy you need to face the day.
They are kind of the perfect ‘snack scone‘.
What To Know About Them
Crumbly, even fudgy scones -not fluffy-
Whole Almond flour: healthy, tasty and brings fudginess to the scones
Whole-wheat flour: more fibers, more nutrients, healthier! Your body will say thanks 😉 you can use only almond flour if you want to go PALEO
Almond milk: DAIRY-FREE and Vegan (see more options here)
Maple syrup: natural sweetener = healthier = no refined sugar
Butter (optional): vegan if possible, if you don’t mind just use regular butter
{For Two} recipe: no leftovers!
If you love scones, no matter if they are fluffy, crumbly, regular or dairy-free: go for it! This recipe is quick, easy and especially, super tasty.
Spring Scone -Almonds and Nuts- {For Two}
This recipe yields two beautiful crunchy and nutty scones. They are vegan and delicious!
Ingredients
- 115 g whole-wheat flour 1 cup
- 50 g whole almonds flour* 1/2 cup
- 1/2 tsp baking powder
- 1 pinch salt
- 5 g frozen (vegan) butter -optional- 1 tsp
- 20 ml maple syrup 1 tbsp
- 56 ml almond milk -or dairy milk- 1/4 cup
Instructions
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Preheat the oven at 420°F (220°C) and grease a silicon mat or prepare a parchment paper in a baking mat.
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In a little bowl, mix the flours, baking powder and salt.
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Add the cold butter in little chunks and rub it with your hands.
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Make a well and fold in the milk of choice and the maple syrup. With a fork, mix everything until well incorporated but not over-mixed. When a dough forms, you can (and should) finish with your (floured) hands.
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Shaping
In a floured surface, shape a rectangle and flatten with your (floured if you want to be absolutely sure it doesn't stick but I don't use flour) hands.
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Optional: stick in the fridge for 5 minutes so your dough is not warm.
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Remove your dough from the fridge. Cut the rectangle diagonally so you have two triangles.
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Lightly brush the top of the scones with milk and bake for 6 minutes.
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Then turn your oven down to 300°F (150°C) and bake for a further 8 minutes or until a light golden brown.
Recipe Notes
*If you don't have whole almonds flour, mix whole almonds in a food processor or just use almond flour.