Dairy-free, Gluten-free, Low-FODMAP, Paleo, Vegetarian
Scones come in many forms and shapes. In the United States, scones are like sweet, soft pastries with dried fruit or nuts. They are not like the US biscuits, which are more savory and bready. In British-influenced countries, scones take on a US biscuit appearance and flavor. They are less sweet and usually topped with butter, cream, or jam.
This version represents the American scone, with sweetness baked right inside. At the bottom, I’ve provided some other variations. See the savory scone recipe.
Makes 8-10 scones
Prep Time: 10 mins | Cook Time: 15 mins
Equipment: 2 mixing bowls, spatula, baking sheet
- Preheat the oven to 350°F (175°C). In a small bowl, mix together all dry ingredients. Set aside.
- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- Add-ins: 1/2 cup of dried cranberries
- In a large bowl, whisk together the wet ingredients. Add the dry ingredients to the wet ingredients and mix together thoroughly using a sturdy spatula.
- 1 egg
- 1/4 cup honey or maple syrup*
- 1 tbsp almond milk
- 2 tbsp coconut oil or vegan butter
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- Grease a baking sheet (and your hands) with a bit of coconut oil and form the dough into small triangles or circles with your hands, leaving a couple inches between each scone. Bake them for about 15 minutes until golden brown.
Serving Tip: Top the these warm scones with butter, ghee, or vegan butter and serve with green, black, or herbal hot tea.
Variations: Add in currants, dried cherries, blueberries, chocolate chips, or chopped nuts. If using chocolate chips or nuts, omit the lemon juice and instead add 1 tsp of vanilla extract.
*Use maple syrup if honey bothers you as it is not a low-FODMAP ingredient.