Gluten Free Almond Scones from April Peveteaux
April Peveteaux knows how to live gluten-free with style. If GF is part of your lifestyle, check out her blog, Gluten is My Bitch, as well as her new book, The Gluten-Free Cheat Sheet. In it she brings us meal plans, guides us through the sometimes confusing world of gluten-free (such as who should and should not be eating GF) and offers recipes, both sweet and savory. We are featuring these Almond Scones as well as her Caramel Popcorn Sundae. And don’t miss our interview with April. She brings a refreshing humor and insight into this sometimes crazy GF world.
Excerpted with permission from The Gluten-Free Cheat Sheet: Go G-Free in 30 Days or Lessby April Peveteaux. Published by Perigee © 2015.
Scones are basically fancy biscuits. While you can add in any mixes you like, I’m a fan of using the almond meal and sliced almonds. Yes, it’s almazing (sorry).
Prep Time: 15 minutes
Cook Time: 10-15 minutes
- 1 ½ cups all-purpose gluten-free flour + more for rolling
- 1 tablespoon baking powder
- ½ cup almond meal
- ¼ teaspoon sea salt
- ½ stick butter
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- ¾ cup milk + 2 tablespoons for brushing
- ½ cup thinly sliced almonds
- ¼ cup sugar
- Preheat oven to 450°F. Line baking tray with parchment paper.
- In large bowl, combine flour, baking powder, almond meal, and seal salt. Using pastry cutter, cut butter into dough.
- Add vanilla and maple syrup, and slowly pour milk in and mix until just combined.
- Cover hard surface with flour and flour your rolling pin to roll out dough into a circle. Cut dough into 4 triangles and transfer to baking sheet.
- Brush tops of scones with milk and sprinkle sliced almonds evenly over scones. Sprinkle sugar and bake for 10-15 minutes until golden brown. Removed from heat and serve warm.
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