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
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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.
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In the bowl of a stand mixer or another large mixing bowl, combine maple syrup, almond and vanilla extract with the egg.
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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.)
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Pour the liquid mixture into the flour and mix until well combined.
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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.
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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.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
This was a wonderful recipe and very easy to follow! Thank you for this, the scones were delicious!
Yay! So glad you loved them Glenda!
These were delicious!! (Drizzled w/ honey, a dollop of coconut cream and berries) Also great when served along side a glass of Cabernet. Great little wine biscuits! Thank you for this recipe!
That sounds AMAZING Deb!
These are amazing! I made them with my niece who can be a bit picky, and we used cherries and chocolate chips. She loved them! I just made them again with walnuts and currants and they were wonderful. I am vegan, so I am replacing the egg with 1 TBSP ground chia seeds combined with 3 TBSP water (allow mixture to sit for 10 minutes or so). They have come out perfectly every time. So healthy yet so yummy! Thank you!
Love that the chia egg worked! Thanks for letting me know and I’m so glad you liked them 🙂
I’m a vegan and love to make these but how can I replace the egg ?
I haven’t tried this recipe, yet, but I would like to make these vegan. In other vegan baking I replaced eggs with flax eggs (lots of info on internet how to do this). I think I will try Aquafaba (the bean water from cans of beans….preferably garbanzo beans). Some have tried bananas.
You can use ENERG Egg Replacer, a vegan egg substitute. It’s available at Sprouts, Whole Foods, etc.. I’ve used it in this recipe and it’s works perfectly!
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!
Sounds so good Michelle! I have made them with fresh cherries and dark chocolate chunks and they were amazing! 🙂
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!
Hi Michael – You are so welcome! So glad to hear this recipe is working for you with so many modifications!! 🙂
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!
You’re welcome Lisa 🙂 I love almonds and cherries together – such a great combo!
We love these! They turned out perfect. I added an almond glaze on the tops for an added taste + sweetness. Thanks so much!
Almond glaze sounds awesome – how did you make it?