These are very easy and delicious. They have become regular visitors. Note, the recipe below only makes 4-6 medium scones so I normally double it.
Here’s what you will need,
2 C Almond flour
1 Whole egg
1 Egg white
3/4 t. Baking soda
1 T. Orange zest . . . don’t skip this. If you refuse to take the time to zest (which seriously takes maybe 15 seconds), add 1/2 tablespoon of freshly squeezed orange juice
3 T. Honey or grade B maple syrup
A sprinkle of turbinado/date/palm sugar (optional)
Blueberries! As many as you want. I’m guessing half cup? Just feel it out. I’ve used both fresh and frozen. Obviously, fresh just tastes better but frozen is cool.
1. Preheat oven to 350. Combine dry ingredients in large bowl
2. Combine wet ingredients in small bowl and mix into dry ingredients
3. Gently fold in blueberries, your hands are best.
4. With your hands, pat circle shape(s) onto un-greased baking sheet. The circles should be no more than 3/4 of an inch. You can make lots of little cirles, some medium circles or one giant circle. It’s really depends on how you want to cut your scones (square? round? pizza slice?) when they are cooled and how big you want them to be. Parchment paper is super helpful here but I have been known to not use it and just eat the parts of the scones that stick to the pan.
5. Brush scone circles with egg white and sprinkle tops with sugar
6. Bake scones for 12-15 minutes. You want them to be golden (not burnt, but “close” to it) and firm in the middle. Scones are not like muffins. They are more like a biscuit . . . not dry but not really super moist either.
7. Let them cool all the way! I’m saying that more to myself. Then cut however you desire. . . I love both the pizza slice look and the rustic square look.
** recipe adapted to the Umble kitchen from http://www.elanaspantry.com/orange-dark-chocolate-chip-scones/ (YES. These are amazing with orange and dark chocolate . . . and blueberries too if you dare)