Triple Almond Scones {Grain Free, Paleo}

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If you have been following this blog for any length of time, you know I am a bit of a cookbook addict. At any given time, I am reading a handful of cookbooks and trying new recipes, techniques and flavor combos out.

I keep a running list of cookbooks I am interested in reviewing and add them to my library hold list (Seattle Public Library is pretty amazing and has a vast collection that is constantly being updated).

When they become available, I have 3 weeks to go over them, try a couple of recipes, review the formatting, etc. and then I make a decision if said cookbook is one I actually want to purchase and add to my collection or not.

This strategy has saved me A LOT of money!

I used to just buy cookbooks without “trying them out” first and would often find myself underwhelmed at some of them and feeling disappointed that I wasted $20 or $30 on a book that initially sounded appealing but wasn’t something I would actually cook from often or even at all.

One book I recently checked out of the library which is no doubt going to become a permanent fixture on my cookbook bookcase is Gather: The Art of Paleo Entertaining. This book is written by Bill Staley and Hayley Mason who publish The Food Lovers Kitchen Blog.

This book is awesome! It’s filled with stunning photos, about one of my favorite topics – entertaining, and most of all, the recipes (so far!) are really good!

I have made quite a few of their dishes and have many more pages tagged with stickies but I wanted to share my adapted version of their Paleo Scones with you because they were so easy to make, tasted fantastic, had a great crumb and really excited my guests the other night.

*This is not a review post or endorsement. I am not getting paid in any way shape or form to recommend this book and I didn’t get a free review copy. It’s just great!”

NOTES + TIPS:

  • Yep, these gorgeous photos are by Pamela Bolig. We have been busy over here. I think I have one or two more recipes to share with you in the coming weeks that show off her talented work! :)
  • This recipe calls for Blanched Almond Flour, which is blanched, skinless almonds pulverized to a fine flour. Almond Meal is much more coarse, has the skins on and will significantly change not only the taste but the texture and density of these scones.
  • I used raw, slivered almonds but raw, sliced almonds or even coarsely chopped almonds would work.
  • These scones have a nice crisp crust with a soft, somewhat crumbly interior. They also hold up very well when stored and can be made in advance. I recommend storing them in a basket (once completely cool) covered with a linen if they are going to be consumed within a couple of hours or later that evening. For longer term storage, a cookie tin or just some tin foil is perfect.
  • I have not tried freezing them once cooked but they are freezer friendly before baking.
  • These are nutrient dense and 8 Points Plus.

Slightly Adapted From: Orange Scones and Cranberry Scones Recipe from Gather: The Art of Paleo Entertaining

3.8 from 9 reviews
Triple Almond Scones {Grain Free, Paleo}
 
Prep:
Cook:
Total:
 
8 Points Plus Each -- Makes 8 Scones
Serves: 8
Ingredients
  • 2 cups blanched almond flour
  • ⅓ cup arrowroot flour
  • ½ teaspoon sea salt
  • 2 teaspoons baking powder
  • 2 Tablespoons pure maple syrup
  • ½ teaspoon pure almond extract
  • ¼ teaspoon pure vanilla extract
  • 1 large egg
  • ¼ cup melted organic coconut oil
  • ¼ cup raw, slivered almond pieces
Instructions
  1. Preheat oven to 350F. Line a baking sheet with a Silpat or parchment paper. Combine almond flour, arrowroot flour, salt and baking powder in a large mixing bowl. If there are any lumps in the almond flour, use a fork to break them up.
  2. In the bowl of a stand mixer or another large mixing bowl, combine maple syrup, almond and vanilla extract with the egg.
  3. Turn on mixer and slowly pour in melted coconut oil until well combined. (If using a hand mixer, begin beating mixture and slowly pour in melted coconut oil.)
  4. Pour the liquid mixture into the flour and mix until well combined.
  5. Finally, stir in the slivered almond pieces until mixed throughout. Use your hands to form the dough into a ball. Place on baking sheet and gently press down to flatten.
  6. Cut into eight triangles and bake for 20 to 25 minutes (I had to bake until 25 minutes to get nice brown edges) or until edges are nice and brown but not burnt. Remove and cool completely on a wire cooling rack.Serve and Enjoy!

Paleo Almond Scones. Triple Almond Scones. Gluten Free. Grain Free from www.everydaymaven.com

Total Shares 1.8K

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Comments

  1. Michelle says

    Made these today and used fresh blueberries and raspberries instead of almonds. They were great! So glad I found this site! Next we’re going to try fresh cherries and dark
    Chocolate chunks!

  2. says

    Wow! I believe I have discovered THE best basic recipe framework here for ANY type of scone made paleo! I just made these, and left out the salt, almond extract, and slivered almonds, replacing them with bacon bits and shredded cheese. (Yes, it’s a paleo “cheat day.”) I also substituted honey for maple syrup, and tapioca starch for the arrowroot. I also halved the recipe, so my wife and I wouldn’t eat four scones each. Which we would have if we had made the entire recipe, because the scones we made were DELICIOUS! And the texture and crumb were as wonderful as described in the original recipe. I WILL be making these again, and serving them to guests. Thanks for a great and versatile recipe!

  3. Lisa Rosenfield says

    Loved this recipe. I only had sliced almonds in my kitchen so I used them and I added trader joe’s dried montmorency cherries. My husband loved them. Thanks for another really good recipe!

  4. sharon says

    We love these! They turned out perfect. I added an almond glaze on the tops for an added taste + sweetness. Thanks so much!

  5. Iris says

    Wanted something different for breakfast and decided to make these. They turned out great and will go into the rotation. Used un-blanched almond meal (all I normally have), did not have almond extract (can’t believe it) and added ½ cup of dried-freeze raspberries (my daughter’s favorite from TJ). It’s a great basic recipe and we are already thinking what other flavors we can make.

    • EverydayMaven says

      Love the idea of adding freeze dried fruit – my son would like that! Glad it worked out for you. Happy New Year and thanks for reading :)

  6. Kristy says

    I used Bob’s Red Mill Arrowroot. I actually tried these again omitting the arrowroot, but following the rest of the recipe exactly, and they turned out great.

    • EverydayMaven says

      I am so glad it worked out for you! If you haven’t already done it, I’d toss (or return) that bag of arrowroot.

  7. Kristy says

    These were inedible. At first I thought it was too much salt, but I only added 1/2 tsp as the recipe states. Then I tasted each ingredient that I added and realized the arrowroot powder has a bitter flavor. These were absolutely awful, had to through them all away.

    • EverydayMaven says

      Hi Kristy,
      That sounds so frustrating! There are many reasons that a recipe can fail and it sounds like something might have been wrong with your arrowroot flour. It shouldn’t taste bitter. What brand did you use?

  8. says

    I just put a batch of these in the oven. Made a few adjustments, we’ll see how they come out.
    1 1/2 c. Coconut Flour
    3/4 c. Almond Flour
    2 tsp. Baking Powder
    2 tsp. Almond Extract
    1 tsp. Vanilla Extract
    1 tbls. Melted Ghee
    2 tbls. Pure Raw Honey
    1 egg
    1 3/4 c. Unsweetened Vanilla Coconut Milk

    Baked on Pizza Stone in 350 degree oven for 20 minutes.

    • EverydayMaven says

      How did they come out with those modifications? That seems like a lot of coconut flour for that amount of eggs.

  9. says

    Hmm… I wonder if my library carries cookbooks! That’s such a great idea that I would have never thought of! And I love these scones! I always have almond flour on hand, so I may just have to give them a whirl.

    • EverydayMaven says

      I know right? I wish I knew about the whole “cookbooks from the library first” thing when I lived on the East Coast!

    • EverydayMaven says

      When I lived on the East Coast, my local library didn’t have as extensive of a cookbook collection so I know it’s not exactly possible everywhere, but where it is, it is so worth it! Thanks Nancy :)

  10. says

    Alyssa,
    I am a big fan of checking out cookbooks from the library, too! Our little city is less than 3 square miles, but it’s got a great library 2 block away from my house. I can get an idea for a recipe at 10 am, pop over to the library and check out the book I was thinking would have it, and be taking the cake out of the oven at lunchtime. Love it!
    These scones are very appealing.
    Thanks!
    kirsten@FarmFreshFeasts recently posted..Chicken Adobo Summer Rolls (A repurposed leftover)My Profile

    • EverydayMaven says

      I am constantly surprised at the awesome selection our library has. It seems they have every new release within a week or two!

    • EverydayMaven says

      The almond extract and slivered almonds really complement the flour and make it come together :)

  11. says

    I can’t wait to bake a batch, Alyssa! These scones sound scrumptious. I haven’t used arrowroot flour yet – another one to try. Your photos are beautiful! And thank you for sharing about Gather – I’m adding it to my library list now. I, too, check cookbooks out first before buying. There are so many tempting ones, but I have to keep in mind $$ and shelf space.
    Hannah recently posted..Tahini CookiesMy Profile

    • EverydayMaven says

      We are very fortunate to have such a wonderful library system here Hannah! You will love Gather – really great cookbook!

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