almond flour scones recipe

years ago, When we first began talking about grain and gluten-free baking, sourcing ingredients and recipes was rough. Now, in 2022, we actually have a “scone section” in our healthy baking content. Gluten-free baking has come a long way and things are looking up for people with specialized diets.

Let this delicious fall scone recipe from Dr. Anna Cabeca trip you right into the kitchen for your first baking endeavor of the season. We recommend them smeared with grass-fed butter, coconut butter or this dreamy honey jam.

menupause book

This recipe is one of many goodies from MenuPause by Dr. Anna Cabeca, a gorgeously illustrated look into how menopause is treated globally. Diet being the number-one way to reduce symptoms and ease the transition.

Almond Flour Scones with Pistachio + Fig

For a great dessert or breakfast, you can’t go wrong with a scone. The pastry has been enjoyed in Scotland since 1513, and its name probably derives from the Dutch word for “bread.” A scone is a baked good, usually made with wheat flour and butter. I use almond flour instead to reduce the carbs and increase the nutrition. I add figs and pistachios here to sweeten the scones and give them a bit of crunch.

2½ cups almond flour
½ teaspoon sea salt
½ teaspoon baking soda
⅓ cup coconut oil, melted
¼ cup honey
2 large eggs
1 teaspoon vanilla extract
½ cup chopped dried figs, plus some for garnish
½ cup roughly chopped pistachios

Preheat the oven to 350° F. Line a large baking sheet with parchment paper.
In a large bowl, combine the almond flour, salt, and baking soda.
In a medium bowl, whisk together the oil, honey, eggs, and vanilla. Stir the wet ingredients into the dry until thoroughly combined. Fold in the ½ cup of figs and the pistachios.
Place the dough on the baking sheet and shape into a rectangle about 1 inch thick. Cut into squares and then cut the squares diagonally into triangular wedges.
Separate the wedges so they are about 1 inch apart to allow for even cooking. Press a few pieces of fig into the top of each wedge.
Bake for 12 to 17 minutes, until golden brown and a toothpick inserted in a scone comes out clean. Let cool for 30 minutes on the baking sheet, then serve.

Adapted from MenuPause copyright © 2022 by Dr. Anna Cabeca. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. 

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