I am always experimenting with new recipes to leave out the egg due to my daughter's egg allergy. These turned out really nice. A hint of almond & orange & not too sweet. We served it with yummy salted butter. I used the almond mash & almond milk leftover from making it fresh.
1 1/2 cups all purpose flour
1 1/2 cups almond flour
1/8 cup stevia
1/8 cup xylitol
1 1/2 tbsp baking powder
1/2 teaspoon salt
4 ounces almond mash
6 tbsp unsalted butter, cold and cut into 12-pieces
2/3 cup almond milk
1/4 cup freshly juiced orange with the rind or 1 tbsp finely grated orange zest
1/2 cup whole unblanched almonds, coarsely chopped (optional topping)
Preheat oven to 425 degree F.
Place the first six ingredients in a bowl & mix. Add almond mash, and mix together. Finally, add butter pieces and mix them all together.
Then add the milk and orange into the flour mixture. Mix until it becomes a nice dough. Not too moist or too dry. Add a little more flour if needed or water. Turn out onto a floured work surface. Press the dough together and fold it over onto itself several times to make it smoother.
Roll the dough out until it is at 1 to 1 1/2 inches. Then cut into triangles. Place on a cookie sheet with parchment paper. Add toppings if you want.
Bake the scones until they are well risen, firm, and deep golden, about 10 - 15 minutes.
Cool completely on a rack.
|Original Recipe from Blissfully Delicious|