I looked for a recipe of Scones that can be made with Almond Meal, but most recipes that I found required some sort of Flour(s) as well. So, I tried to make my own, based on my Scone recipe. Replacing Wheat Flour with Almond Meal didn’t work. I needed to alter the recipe. I ended up adding an Egg, which I usually don’t use to make Scones. Now I can share the recipe with you.
Makes
12 Scones
Ingredients
3 cups Almond Meal
1/4 cup Caster Sugar
1 pinch Salt
2 teaspoons Baking Powder
60g Butter *cut into small cubes
1 large Egg *save 1 tablespoon for brushing
50ml Milk *plus extra if required
1/2 teaspoon Vanilla Extract
Flour for preparing the work surface *e.g. Gluten-Free Plain Flour
Almond Flakes for topping
Icing Sugar for dusting *optional
Optional Icing
1/2 cup (60g) Icing Sugar
1 tablespoon Milk
Method
- Place Almond Meal, Sugar, Salt and Baking Power in a large bowl, and mix to blend. Cut Butter into small cubes, add to the Almond Meal mixture, and use fingertips to rub the Butter into the Almond Meal mixture until you don’t see large chunks of Butter.
- Whisk Egg and save 1 tablespoon for brushing later. Add the remaining Egg, Milk and Vanilla Extract to the Almond Meal mixture, stir until a sticky dough forms, and gently knead into a soft dough. *Note: Add extra Almond Meal OR Milk if required. The dough should be soft.
- Preheat oven to 170℃. Line a baking tray with baking paper.
- Divide the dough in half. On a well floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
- Place the scones on prepared tray, brush each scone with the saved Egg, cover with some Almond Flakes, and bake for 20 minutes OR until nicely browned and cooked though. Transfer to a wire rack and cool completely.
- *Note: These scones are not very sweet. Dust them with Icing Sugar OR apply Icing if you like. To make Icing, mix Icing Sugar and Milk until smooth, then drizzle it over the cooled scones.
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