Grainfree Almond Flour Raisin Scones

Is there anything more quintessentially British than a classic Cream Tea?  I thought afternoon tea would be a thing of the past when I started this grain-free, sugar-free way of eating but, as always, there’s a way to adapt any recipe to suit this plan.  These grain-free Almond Flour Raisin Scones have more of a dense muffin texture than a breadier scone but they are slightly savoury like a traditional scone and just as delicious. And of course, they make the perfect vehicle for the clotted cream and jam which is really what a cream tea is all about!

So how to make these delicious Almond Flour Raisin Scones.  You start by preheating the oven to 180C (350F) and lining two baking trays with greaseproof paper.  Next, you need to melt the butter in a saucepan over a low heat until it becomes liquid.  (You can use coconut oil if you want to make it dairy-free!)

In a separate bowl, mix together all the ingredients except the raisins – the melted butter, almond flour, salt, honey, eggs and vanilla essence.  Then add the bicarbonate of soda a mix well again.  Finally, fold through the raisins so that they are evenly distributed.

Drop heaped spoonfuls (about 1/3 cup) of this scone mixture onto the greaseproof paper making sure each spoonful a couple of inches apart from the next one.  (Optional step: With a moistened finger, shape the spoonfuls and smooth them out so they look more like scones).  You don’t have to do this but the finished outcome will look a bit more rustic!  Kind of like a rock cake – it will still taste just as delicious.

Pop the baking trays into the oven and bake for 10-15 mins until they are golden brown and a skewer comes out clean after being inserted.  make sure to keep an eye on them as almond flour burns quite easily so what may look golden brown one minute can quickly turn black in not much time at all.

Once they are cooked, remove them from the oven a place on a wire rack to cool.

Serve sliced in half with butter and jam, clotted cream, whipped cream, strawberries, whatever takes your fancy.  (I use a sugarfree jam).  And you can start the great debate, what do you put on the scone first?  Jam then cream or cream then jam?  Perfect with a cup of tea but they also work fantastically with a glass of champagne – I know which one I prefer!

I’m not a huge fan of overly sweet treats so these really hit the mark.  If you like your treats a but more sugary then ladle on the jam, or you could even try them with honey on or lemon curd!  Also, if you can’t tolerate dried fruit then you can leave out the raisins.  You could even add some spices (cinnamon, nutmeg etc) to change it up a bit.

I can see many more Afternoon Teas in my future!

SCD Raisin Scones

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Bread & Baking, Dessert, Snacks

Cuisine British, Gluten-Free, Grain-Free, Low Carb, Paleo, Refined Sugar-Free, SCD, Vegetarian

Servings 12 scones

Ingredients

  

• 300 g almond flour (3 cups ground almonds)
• 1/4 tsp salt
• 3/4 tsp bicarbonate of soda
• 60 g butter (1/4 cup)
• 3 tbsps honey
• 3 eggs
• 1 tsp vanilla essence
• 100 g raisins (1/2 cup)

Instructions

 

• Preheat the oven to 180C (350F) and line two baking trays with greaseproof paper.
• Melt the butter over a low heat until it becomes liquid.
• Mix together all the ingredients except the raisins and bicarbonate of soda.
• Add the bicarbonate of soda and mix well again.
• Fold through the raisins so that they are evenly distributed.
• Drop heaped spoonfuls (about 1/3 cup) of the mixture onto the greaseproof paper making sure they are a couple of inches apart.
• (Optional step: With a moistened finger, shape the spoonfuls and smooth them out so they look more like scones).
• Bake in the oven for 10-15 mins until they are golden brown and a skewer comes out clean after being inserted.
• Remove from the oven a place on a wire rack to cool.
• Serve with butter and jam, clotted cream, whipped cream, strawberries, whatever takes your fancy.

Dietary & Allergy Information for SCD Almond Flour Raisin Scones

This recipe is Grain-Free, Gluten-Free, Dairy-free (if you use coconut oil instead of butter) & Refined-Sugar Free.  Also suitable for Paleo, Specific Carbohydrate Diet – SCD, Low Carb & Vegetarian diets.

See my Products Page for Ingredients & Bakeware that I recommend.

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