Index of Thoughts

Wednesday, February 29, 2012

Almond Orange Scones, Egg & Sugar Free

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

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