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 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.
Adapted From: Orange Scones and Cranberry Scones Recipe from Gather: The Art of Paleo Entertaining
Did you make this recipe? Please give it a star rating below!
Paleo Almond Scones. Triple Almond Scones. Gluten Free. Grain Free.
- 2 cups blanched almond flour
- 1/3 cup arrowroot flour
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 2 Tablespoons pure maple syrup
- 1/2 teaspoon pure almond extract
- 1/4 teaspoon pure vanilla extract
- 1 large egg
- 1/4 cup melted organic coconut oil
- 1/4 cup raw slivered almond pieces
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.
In the bowl of a stand mixer or another large mixing bowl, combine maple syrup, almond and vanilla extract with the egg.
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.)
Pour the liquid mixture into the flour and mix until well combined.
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.
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.