Here is a delicious scone recipe, believe it or not, using both oat and almond flour. Commonly, with British scones, either wheat flour or oats are used in the vast majority of their scone recipes. However, in most traditional American scone recipes white flour is used instead.
These choices have been primarily made based on the texture of the flour and the results of how the scones baked up and held together.
Therefore, almond flour is not regularly used because of its fine texture and composition when compared to denser ones believed necessary to bake up nice firm on the outside, and tender on the inside biscuit or dessert scones that hold together and keep their shape without crumbling into pieces.
However, I believe that my TWICE baked and refrigerated scone recipe here is successful enough having combined the almond flour with oat flour, to over-ride any recipe rule or assumption where making breakfast or dessert scones, both sweet and savory, using almond flour is concerned.
Just remember to think of it in these two terms—you will need to combine the almond flour with another low carb one (coconut flour combined with ground coconut flakes to keep the scones together) or a healthy one (like fiber rich oat flour). I kinda think of it as a scone-biscotti because it is TWICE BAKED. The only difference here is these Sugar Free Maple Honey Blueberry Scones will not dry out like biscotti but rather keep a nice, delicious and moist center. Make this and see for yourself. 😉
RECIPE VIDEO
MAKE THE RECIPE
Sugar Free Maple and Honey Blueberry Scones, Twice Baked
Ingredients
Dry ingredients
- 1/4 cup Oat Flour
- 1/4 cup Almond Flour
- 1/4 cup Birch Benders Blueberry Pancake Waffle Mix or other
- 1/4 cup Swerve Brown Zero Calorie Sweetener
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Fresh Blueberries or frozen or freeze dried
Wet ingredients
- 1/4 cup Almond Milk
- 1/4 cup Zero Sugar Honey
- 1/4 cup Zero Sugar Maple Syrup
- 4 oz Cream Cheese softened
- 2 large Eggs
- 1 tsp Vanilla Extract
- 2 tbsp Lemon Juice
Instructions
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Combine the flours, pancake mix, sugar, baking powder and salt.
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Gently add in the blueberries. Lightly toss to coat with flour mixture.
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Temporarily place the flour mix in the freezer while preparing the wet ingredients.
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In the bowl of a mixer, add milk, honey, maple syrup and softened cream cheese. Mix until just combined.
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Next add in the eggs, vanilla and lemon juice and beat again for another minute until incorporated.
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Remove the flour from the freezer. Make a well in the center and pour in the wet ingredients.
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On a low speed, beat mix until it comes together, forming a somewhat sticky crumbly mixture. Remove from bowl onto lightly sprayed parchment paper or plastic wrap. Shape into a round circular disc and wrap, then return to the freezer for 30 minutes.
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Preheat oven to 350 degrees.
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Once chilled, remove scone dough from freezer. Press out the dough by hand if pliable into a parchment lined or lightly sprayed nonstick 9×9 inch round cake pan.
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Bake initially for 30 minutes. Remove scones from oven and cut into 8 triangular pieces after cooling for 15 minutes. Return the scones back into the oven, increasing the temperature to 375 degrees, and bake for an additional 10 minutes. Once cooled, chill in the fridge to allow to further firm up and set. NOTE: These steps are necessary to help the scones bind firmly together due to the texture from using oat and almond flours over the traditional wheat flour or oats used for British scone recipes as well as that of white flour prevalently used for America based scones.
Recipe Notes
Whenever possible use organic ingredients.
