1 C blanched (skin-removed) organic almonds
1/2 C Arrowhead Mills® Organic Fair Trade coconut flour
2 tsp Hain® sea salt
1 C Almond Dream® unsweetened almond milk
2 Tbsp pure maple syrup
2 large Organic eggs
1 tsp pure vanilla extract
2 Tbsp Spectrum Naturals® Organic Virgin Coconut Oil (unrefined)
1 C organic fresh raspberries
1/2 C slivered organic almonds
A dainty scone with a spot of tea makes for the perfect afternoon treat. Unfortunately, the baked British import has gotten a bad rap as dry and flavorless. Not this gluten-free version! With juicy bits of fresh raspberry and crunchy slivered almonds, these scones are fit for a queen.
Grinding your own almond flour and other nut flours is quick and easy. Save money by skipping the store-bought stuff and make it fresh at home! Blanched almonds will provide a light, powdery texture similar to packaged almond flour, while natural, whole raw almonds will make a denser, mealier flour.
Preheat the oven to 400˚
Line a large baking sheet with parchment paper.
Make your own almond flour by placing blanched almonds in a food processor or high-power blender. Grind on high speed until the mixture becomes a fine, fluffy powder, about 10 seconds.
In a large bowl, whisk the almond flour, coconut flour, baking powder, cinnamon, and salt. In a small bowl, whisk the almond milk, maple syrup, eggs, and vanilla extract.
Add the coconut oil to the almond flour mixture and rub into the dry ingredients with your fingers, until the mixture resembles a coarse meal. Add the raspberries and slivered almonds; toss gently to coat.
Add the almond milk mixture and fold in until just combined.
Let the mixture sit for 5 minutes to thicken.
Drop 24 heaping tablespoons of batter onto prepared baking sheet, spacing 2 inches apart. With your fingers, shape mounds into 1-inch-thick triangles.
Bake until golden brown, about 20 minutes. Cool slightly to serve warm or at room temperature.