Scones are amazing! If you’ve grown up in a household with UK relatives, you know that a good scone is important (especially with Devonshire cream…yummm!!). However, there’s a lot of butter and flour, so that’s not good since we like to eat 2-4 each!
We wanted to play around with chia seeds (as it’s a great substitute for eggs) and almond flour (a good source of natural fat and protein).
Even though it’s a new recipe, we were pleasantly surprised how awesome these turned out! Honestly, total shock! Less flour, less butter and no eggs, scary to think!
The lemon flavour in this gives it an awesome pop. We just got a Microplane Hand Grater which zested the lemon perfectly.
Let us know what you think!
- 1 cup almond flour (plus more)
- ¼ all purpose flour
- 2 Tbsp butter
- 1 Tbsp chia seeds
- 3 Tbsp warm water
- 2 Tbsp honey
- ¼ tsp baking soda
- ¼ tsp ground rock salt
- 1 lemon zested
- 1 Tbsp icing sugar
- ¼ tsp water
- ¼ tsp lemon zest
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
- In a small bowl combine chia seeds and warm water. Let sit for 10 - 15 minutes or until it becomes a gel substance.
- In a medium bowl combine almond flour, all purpose flour, baking soda, salt and zest of 1 lemon (save some zest for later). Mix well until all combined.
- Cut butter into flour mixture until it's all combined and creates a crumble mixture.
- Stir the honey to chia seed gel. Pour into dry ingredients and combine until a dough ball is formed. (If the mixture is still too wet add a Tbsp of almond flour at a time until it's only a little bit sticky).
- Pour mixture onto prepared pan and flatten to about 1 inch thickness. You can either flatten it to a square shape or a circle. Bake for 15 minutes or until edges are slightly golden brown.
- Let cool on wire rack completely.
- In a small bowl mix icing sugar and water. Drizzle over cooled scones. Sprinkle the remaining zest of a lemon. Cut into 8 portions (the centre should be soft and the bottom golden brown).
- Serve and Enjoy!