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Gluten Free Cinnamon Orange Almond Scones

Gluten-Free Cinnamon Almond Orange SconesI woke up this morning to rain and wind and clouds…

A perfect morning to hang out in bed reading and drinking coffee.

Then I got hungry…

Muffins or scones sounded good, so I did a little Google search on the internet.  First I searched for “gluten free lemon scones”.   I found this recipe which looked good.  The only problem was that I didn’t have any yogurt, and I was unmotivated to head out to my garden and pick the lemons from my tree in the rain.  Sigh…

I did have a couple of oranges in my kitchen, however,  so I did another Google search, this time for “gluten free orange scones”.

I found this recipe for Cranberry Orange Scones from elana’s pantry.

Yum!  These sounded delicious, only I didn’t have the cranberries and white chocolate chips, so I made a few adaptions and came up with this…

Gluten Free Cinnamon Orange Almond Scones {with dark chocolate chips}

  • 2 cups blanched almond flour {I used Bobs Red Mill Almond Flour}
  • 1/8 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 tablespoon orange zest (approximately two oranges}
  • 1 egg
  • 2 tablespoons plus 1 teaspoon maple syrup
  • 2 teaspoons cinnamon
  • 1/2 cup dark chocolate chips

Preheat oven to 375 degrees.  In a large bowl, mix almond flour, sea salt, baking soda, orange zest, and cinnamon.  In a small bowl, mix egg and maple syrup together, then pour in to almond flour mixture.  Add chocolate chips and stir well to combine ingredients.  Use your hands, if necessary, to knead dough together to ensure all ingredients are mixed well.  Divide dough in to two equal servings.  On a piece of waxed paper or aluminum foil, press dough in to two circles, each about 1/2 inch thick.  Then use a pizza cutter or knife to cut each circle in to 8 pieces.  Use a spatula to carefully transfer scones to a parchment lined baking sheet and bake for approximately 10 minutes.

A few comments about the scones…

  • FYI-These are delicious, but, be prepared, they are not like a typical scone in texture.
  • Believe it or not, before I made these, I debated in my head for several minutes whether or not to add chocolate chips or not.  I just couldn’t decide… {Clearly, my coffee hadn’t taken effect and my brain wasn’t functioning well.} But then I had an epiphany!  Make half with and half without chocolate chips.  Duh. And, I have to say that while the plain ones were good, my husband and I both agreed that the chocolate chip version was the best!
  • The almond flour definitely ups the nutrition ante for these scones:  You get a nice dose of protein, fiber, magnesium, and Vitamin E.  I am very eager to check out elana’s almond flour cookbook and experiment with more almond flour recipes!
  • Orange wedges {fresh organic Cara Cara oranges, mmm…} and a steaming cup of coffee or tea make a great pairing with these scones.

As an aside, for those of you who read my last post, you will be happy to know that I cleaned up all my dishes RIGHT AWAY after making these scones.  I even threw a couple pieces of orange peel in to my garbage disposal to add a lovely orange scent to my kitchen.  Thank you for the great tips and inspiration to help me get my dishes done!

Have you ever baked with almond flour before?  If so, what did you make?  Are you ever indecisive in the kitchen (i.e. chocolate chips or no chocolate chips)???

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