Almond Flour Scones
Ingredients
- 3 cups almond flour
- ¼ tsp salt
- 2 tsp baking powder
- ¼ cup sugar
- 4 tbsp butter (melted )
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk (plus more for brushing on top)
- slivered almonds for sprinkling on top
- ¾ cup powdered sugar
- 1-2 tbsp milk
- 1 tsp vanilla extract
- pinch of salt
Steps
- 1
Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper, and set aside.
- 2
Combine your almond flour, salt, and baking powder in a medium bowl and set aside for later.
- 3
In a large bowl, mix together the melted butter and sugar, then mix in the egg and the vanilla until fully incorporated.
- 4
Add in the flour mixture to the wet ingredients and slowly combine until just starting to come together, but not completely mixed.
- 5
Add in the milk and then mix the rest of the way until a soft dough has formed.
- 6
Wrap the bowl tightly with plastic wrap and chill in the freezer for about 10-15 minutes. This will help the dough be more workable and not quite as sticky when shaping your scones.
- 7
Place your dough on a clean surface and shape it into a ball. With your hands, carefully press into the dough with your fingers to flatten the ball and make a thick disc shape.
- 8
Cut your disc into 6 triangle scones and carefully transfer them to your prepared baking tray.
- 9
Use a little extra mix to brush the tops of the scones, then sprinkle and arrange the slivered almonds onto the tops before baking in the oven for 18-20 minutes. When done, the tops should be just starting to brown.
- 10
While the scones are baking, make your icing by combining the powdered sugar, 1 tbsp of milk, vanilla extract, and salt.
- 11
Mix and determine how loose you want your icing. If you want it looser, just add more milk 1 teaspoon at a time.
- 12
Once the scones are out of the oven, allow them to cool completely on the tray before drizzling the icing over them with a spoon and moving them to a serving platter.