LOVE LOVE this new recipe for Gluten-free Almond Orange Scones! So easy and perfect for a lazy weekend morning, it literally takes about 6 minutes to prepare the dough and under 15 minutes to bake. They also freeze perfectly also so you can eat throughout the week as well. A great and festive exchange is to use hazelnut flour instead of the almond four and viola, you have a whole new recipe. Some fresh fruit or berries make a great addition as well.

It was inspired from Elana’s Pantry…a must visit site for all things gluten-free and non-processed.

Photo provided by Ben Thacker

Gluten-Free Almond Orange Scones

Ingredients:

2-1/2 cups almond flour
1/3 cup sliced or slivered almonds
1/2 teaspoon himalayan salt
2 teaspoons baking soda
3/4 cup dried fruit such as cranberries, raisins, cherries etc
2 large pasture raised eggs
2 Tablespoons virgin coconut oil, melted
1/4 cup honey, maple syrup or agave
1+ Tablespoon orange or lemon zest
1 teaspoon vanilla

Makes 8-10 servings

Directions:

Preheat oven to 350F.

In a large bowl, combine almond flour, almonds, salt, baking soda and dried fruit. In a smaller bowl, combine eggs, coconut oil, desired sweetener, zest and vanilla. Mix wet ingredients into dry.

Scoop batter (it will be moist) into 2 inch scoops about 3 inches apart. Sprinkle with more nuts or coarse sugar if desired.

Bake for 10-12 minutes or until golden brown.