With this new found way of eating, one meal in particular, breakfast, has become less creative than mornings of our past. Smoothies, eggs (hard boiled and chopped, fried, scrambled, and soft boiled), corn tortilla quesadilla, waffles, and an occasional gluten free bagel are the meals of choice.
What my kids have really been missing are the “pastries”. On those rare special mornings(when time and the desire permitted), I would wake up extra early and bake something special. The smell would wake them from their slumber rather than my nagging, begging, and pleading. Scones, in particular, have been missed the most. Maybe because one could always find a bag (or two, or three) of various scones (dried pomegranate, bacon/maple/oat, and chocolate/walnut) living in our freezer. Ready to go scones, muffins, waffles, and pancakes makes chaotic weekday mornings easy and effortless.
Re-creating gluten free alternatives to most of our household favorites have been greeted by not so friendly facial expressions and a few, “Mom, this is terrible”. So, when I found a recipe on Roost’s blog for Honey Almond Drop Biscuits, I headed straight to the kitchen. Roost, along with about five others, are blogs that I read, line by line, photo by photo. Everything about Coco’s blog is inspiring and reading her story makes me want to be better at what I do, not just for me, but for my clients as well.
The original recipe was created for a Gluten Free (actually grain free) Thanksgiving biscuit via Elana’s Pantry. Coco did her magic to them and now I am following her lead, adding fruits, nuts, seeds, and chocolate to a batter that is a great base for wonderful flavors.
In reality, these really cannot be labeled a scone. But for the sake of my children, and the absence of those go to bags of scones that once resided in my freezer, these are the new Salzman family “scone”. They are perfectly delicious all on their own. But, a little dab of homemade jam never hurt anybody.
Or, simply spread a nob of organic butter on a warm scone. What better way to start one’s day with this not-so sweet treat? We like ours with dried fruit and nuts, or bittersweet chocolate chunks. The batter is so versatile. I already have ideas for a savory version. And how wonderful would this be, modified and used as a topping on a chicken pot pie? The possibilities are endless.
Raw Honey, Almond, and Strawberry Scones
Ingredients
10 ounces | 286 grams | 2 1/2 cups almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 organic, large eggs
2 ounces | 56 grams | 1/4 cup Ghee
2 ounces | 56 grams | 1/4 cup raw honey
1 3/4 ounces | 51 grams | 1/3 cup dried strawberries, chopped
Instructions
• preheat oven to 350*.
• line two baking sheets with either parchment paper or a silpat.
• melt ghee in a small saucepan.
• add honey to melted ghee, and whisk to combine. set aside
• in another small bowl, whisk eggs until combined. set aside
• in a large, glass bowl, whisk the almond flour, salt, and baking soda.
• add the chopped, dried strawberries.
• make a well in the center of your dry ingredients.
• add the wet ingredients and with a rubber spatula, mix until thouroughly combined.
• using a large serving spoon, drop batter (about 2-3 tablespoons) on to prepared baking sheets, leaving room for them to spread(2 inches apart).• bake for 16 – 18 minutes or until golden on top.
• these are best served warm with a little bit of honey butter or jam on the side.
note: these are best eaten the same day they are baked. if you do find yourself with leftovers, flash freeze them and store in an airtight, freezer friendly container. when ready to eat, let rest at room temperature for 30 minutes. wrap in foil and warm in a preheated oven for about 10-15 mintues.
The Urban Baker / SusanSalzman.com
More Gluten Free Biscuits around the Web:
Gluten Free Buttermilk Biscuits – Gluten Free Girl and the Chef
Banana Vegan + Gluten Free Scones – One Green Planet
Gluten Free Rosemary + Olive Scones – Gluten Free Goddess
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[…] often find me walking my kids in to school in the mornings carrying a little brown bag filled with scones, muffins, granola bars, and more. Just last week, I baked off a fresh batch of these almond […]
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These would make the perfect afternoon snack today. Send some over to Pasadena!
Does the almond flour make them taste almond-y?
no, surprisingly, Allison. It just give it this amazing texture and lightness. These are in the freezer right now and I am tempted to take one out and make some tea!
These gluten free “scones” looks quite good… I so agree with you Roost is one of the different blogs… I discovered it a couple of months ago and I’m now an addict!
When you find a resource and a place of inspiration, it is such a wonderful thing. Especially when there are so many that our paths cross each day -when you find those that stand out, it’s a gift! Have a great day, Kim!!
I just want to slather one of those in butter and jam and scarf it down. Thanks for the breakfast/carb fantasy Susan 🙂
Scones and tea – perfect! Clever you finding so many new ways to feed and excite the family…
Yummmm. How many calories are in these?
Hi Melissa, thanks for stopping by. I hate to admit it, but I have no idea how many calories are in these scones. You could probably go to one of those calorie counter websites and punch in the ingredients, put in the quantity and it might give you what you are looking for. Good luck!
Thank you!
Love that these don’t require a lot of extra ingredients to make them gluten free. Gorgeous as always.
Oh do these look great! Love almond flour + ghee 🙂
Lovely “scones”, and love the idea to use them as a topping for chicken pot pie. Can’t wait to try these out!
I think if I omit the honey, it could work. It is certainly worth a try!
Some of my readers have been asking for a gluten-free recipe or two.. these looks so delicious, I’ll just have to try them!!
These area an almost one bowl batter and so, so easy. I whip them up early in the am and the kids eat these along with their smoothies! So good. Thanks, Barb, for stopping by!
I love the simplicity of these scones. I bet they have such authentic and robust flavor. Can’t wait to try!
Your story reminds me so much of what my mother did after my dad had a heart attack – what she wouldn’t have given for the internet and blogs!! The best part though is seeing how each of us takes an idea and modifies it to fit our own personal needs and likes – and these scones definitely fit into the “likes” category!!!
Nancy, I am already dreaming of making a batch with gruyere and a bit of rosemary! Thanks for the kind words, really means a lot!
Save for the dried strawberries I have everything I need to make these beautiful scones but I also love your idea to make them with gruyere and rosemary. Sounds wonderful!
Jean – use whatever dried fruit, raisins, chocolate – it’s all good!
This sounds like perfection with a pat of butter and jam in the morning. Love that it’s grain free as well.
Beautiful scones! Love the flavors you used and the stunning photos you took. Thanks for sharing, Susan!
Thanks, Georgia! I just made another batch of these and instead of dried strawberries, I incorporated toasted macadamia nuts and white chocolate – yum!
I just found your blog by searching strawberry scones made with almond flour! I’m subscribing. I’m not big into baking but I have Elana’s AF cookbook and was so grateful for the easy recipes.
I don’t have dried strawberries – kinda want to try fresh ones to see how they turn out. Will let you know:D
Hi Sherri – so nice of you to drop by. I rarely use fresh fruit in my scones. The reason being is the moisture in the fruit changes the balance of the end product. I have made these with bittersweet chocolate chips and coconut and I have also made them with whatever dried fruit I may have on hand (dried apricots, raisins, currants, etc). Additionally, they are perfect delish on their own, without any mixins. I cannot wait to hear what you come up with – please come back and share what you make. Good luck and enjoy the rest of your weekend! ss
I started a Primal diet in January and have been searching for good quality recipes that I can make occasionally that satisfy those sweet and carb cravings. I have been frustrated because so many healthier recipes contain artificial sweeteners or more expensive/grain-containing flour substitutes (I really prefer almond meal as a substitute for flour). I came across your recipe searching for a way to use almond meal and am so glad to have this recipe! I made them this morning (I used butter instead of ghee and used 1/2 cup dried strawberry + dried mango) and they are PERFECT. As soon as my husband took a bite he said, “Wow.” Great texture, balanced sweetness and healthy (if we can contain ourselves from eating the whole batch at once). Thanks!
Hi Randi! So glad you found me! For the most part, I use butter 98{27efe1ccc16afc6105236eb327c94109df2303d90755d07506af9f0011bd0280} of the time as I don’t always have ghee on hand (nor do I want to take the time to make it). I am a big fan of dried fruit and with the usage of almond flour, one doesn’t really need any additional nuts. Don’t you a agree?
I am so happy you both like the end result. And to avoid eating the whole batch at once, I flash freeze them and then store in a freezer safe container or plastic bag. That way, I can simply warm one up in the morning to eat with a fried egg or some other form of protein.
Have a great weekend! ss