Time for some baking! I try not to bake too often as it usually means I have to eat everything myself. But I cannot refrain from sharing a tasty recipe, such as this one. I make these ‘scones’ twice. Once exactly according to the recipe. The second time I made these, I added my own spin.
This is a fairly simple recipe to make. It also features almond meal, making these scones gluten and wheat free. Of course they are not suitable if you have a nut allergy. Almond meal (or flour) is not a cheap product, but I usually stock up when I find it on sale. It is available from any health store or organic supermarket. The recipe below is the one I followed when I made these the second time. Enjoy!
Makes 8 scones. Preparation time: 15 mins. Cooking time: 15 – 20 mins. Total time: 30 – 35 mins. Adapted from this recipe.
- 2 1/2 cups of almond meal
- 1/2 tsp sea salt
- 2 eggs
- 4 tablespoons honey
- 1/3 cup melted butter
- 1/2 cup fresh or frozen blueberries
- Juice & zest of 1 lemon
- baking sheet
- wax paper
- 2 large bowls
- Preheat oven 350 fahrenheit/ 180 celcius.
- Line your baking sheet with wax paper.
- In one bowl mix together dry ingredients (salt & almond meal).
- In another bowl mix together your wet ingredients (eggs, butter & honey).
- Combine wet into dry ingredients.
- Add lemon juice and zest.
- Carefully fold in blueberries. Don’t mix, you don’t want to break the berries! It’s why I like using frozen berries as they are less fragile.
- Drop dollops of batter onto a baking sheet until all the batter is gone.
- Bake 15 – 20 minutes or until golden brown (this will depend on your oven!). You can bake them longer if you desire a crunchier more cookie like texture.
As you can see this is a no fuss recipe. It calls for few ingredients and you only spend a bit of time your kitchen. Yet these scones are delicious and will impress anyone who bites into them.
What is your go to simple yummy recipe?