Superfine Almond Flour
$18.00
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Almond Flour Scones
Delicate, buttery scones made entirely with finely milled almond flour. Perfect for a slow Sunday morning.
Prep
15 min
Cook
20 min
Yield
8
Calories
210
Net Carbs
5g
Protein
7g
Fat
18g
Ingredients
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2.5 cups Superfine California Almond Flour Shop Our Flour arrow_forward
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1/4 cup Erythritol or Monk Fruit Sweetener
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1 tsp Baking Powder (Aluminum-free)
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1/4 tsp Fine Sea Salt
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1/3 cup Cold Grass-fed Butter, cubed
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1 large Pasture-raised Egg
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2 tbsp Heavy Cream or Coconut Milk
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Pro-Tip
For the flakiest texture, ensure your butter is ice-cold. Use a pastry cutter or two forks to work it into the flour until it resembles coarse crumbs. Avoid over-handling the dough with warm hands.
Instructions
01
Preheat & Prep
Preheat your oven to 350°F (175°C). Line a heavy-duty baking sheet with unbleached parchment paper to ensure even browning and easy release.
02
Whisk Dry Ingredients
In a large stoneware bowl, whisk together the Superfine Almond Flour, sweetener, baking powder, and sea salt. Ensure there are no large clumps for a consistent crumb.
03
Cut in Butter
Add the cold cubed butter. Using a pastry blender, work the butter into the flour mixture until it looks like small peas or coarse sand.
04
Combine Wet Ingredients
In a separate small bowl, whisk the egg and cream together. Pour into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
05
Shape & Bake
Turn dough onto parchment. Shape into a 6-inch disc about 1-inch thick. Cut into 8 wedges. Space them 2 inches apart on the sheet. Bake for 18-22 minutes until edges are golden brown.
