We’ve been lucky – the kids have stayed at our house all week. Unfortunately, the news that they were going to stay was somewhat last minute, so I was unable to take a vacation all week to be with them. I did, however, manage to take Friday off. We’ve already made plans to go out to the nickel arcade near us in a bit (fun at a slightly cheaper rate!) and grab some pizza. Of course, no pizza for yours truly, but I’m not sad. Why?
Because I have scones.
I have not tried my hand at scones since going gluten-free. They’re not normally something that I crave – after all, Texas is not known for their scones (guess they don’t exactly go with barbeque, chicken fried steak, or Tex-Mex), and so I have never eaten them as a regular part of my diet. In addition, many of the scones I have tried in the past were dry. Blech. If there’s one thing I hate, it’s a dry baked good.
Not with these scones though – they are moist, tender, and subtly sweet. They’re satisfying – while I did eat two for breakfast this morning, I’m sure I’ll be good to go and won’t be hungry for hours. That’s the beauty of lower-carb baking and baking without grains or sugar. It seems that there’s so much less of a blood sugar spike (and resulting crash), so there’s no need for another snack in an hour. I still get my tasty baked goods, and there’s no overindulgence? Sounds like a win-win to me!
This recipe was inspired by an orange-apricot scone recipe from Elana Amsterdam’s cookbook (which I’ve mentioned before – I’m really digging cooking from her book the longer I own it!), but I had a surplus of local donut peaches, so I opted to include them. My only wish? That there was even more peach flavor in these babies. Next time, I might push how many peaches I can add to the batter without making it too wet. (any other thoughts on this?) Regardless, they were delicious. Scones are definitely going to become a regular in my breakfast routine.
And now, it’s off to the nickel arcade we go!
Peach Macadamia Scones (Gluten-Free, Dairy-Free, Grain-Free, Soy-Free, Sugar-Free), adapted loosely from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam
1 1/2 c blanched almond flour (I used Honeyville)
1/8 t salt
1/2 t baking soda
1/2 t ground cinnamon
pinch ground nutmeg
2 T virgin coconut oil
2 T agave nectar
2 large eggs, beaten
1/4 t almond extract
1 T lemon zest
1/2 c peeled and finely diced fresh peaches
1/4 c toasted and chopped macadamia nuts
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat.
In a large bowl, combine the almond flour, salt, baking soda, cinnamon, and nutmeg. In a separate bowl, combine the coconut oil, agave nectar, eggs, extract and lemon zest. Add peaches and stir. Stir wet ingredients into the almond flour mixture and stir until thoroughly combined. Stir in macadamia nuts. Spoon the batter in 1/4 inch rounds and place on lined baking sheet, 2 inches apart.
Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean. Let the scones cool on baking sheets and serve.
Makes 8 scones.