Almond Flour is a blessing for WLS patients, even though the texture of the baked goods can't be compared with the ones made out of regular refined or wheat flour. I feel the taste is incomparable with a light nutty flavor. Best of all are the high protein and low carbohydrate values. Almond Flour Scones
Number of servings 8
Serving Size 18 g
Amount Per Serving
Total Fat 8.4g
Saturated Fat 1.4g
Trans Fat 0.0g
Total Carbohydrates 4.1g
Dietary Fiber 2.0g
1 cup Almond Flour
1 Tbsp Butter - melted
1 Tbsp Splenda - or more to taste
1 1/2 Tbsp Flax meal
1/2 tsp Vanilla extract
1/8 tsp Salt - 1/8 Tsp
1/2 tsp baking powder
1 Tbsp Chopped Pecans or Almonds
1 Tbsp Raisins, Cranberries or other dried fruit
Combine Almond flour, Splenda, salt, baking powder, flax meal, well with your hands.
Add nuts, dried fruit, melted butter, vanilla extract and add water little by little kneading this into a stiff dough. The amount of water you need will be dependent on the moisture of the other ingredients, so add a little at a time to get a stiff dough.
Preheat oven to 375 Degrees Fahrenheit and line a cookie tray with parchment paper.
Form into 8 scones - Either biscuit-like or make the dough into a circle and flatten with your hand. Then slice across the circle using a pizza cutter into 8 wedges.
Arrange on baking sheet with a 2" space between
Bake for 10-15 Minutes till the top browns.
Cool on a wire rack for 5 to 10 minutes and serve warm with butter, sugar free fruit preserves or just as-is.
Cook's Notes: I made these scones for a evening snack and we had one right away as they taste best when taken fresh out of the oven.
Cranberries taste much better than raisins. Or you can add chopped dates, apricots, dried cherries, sugar free chocolate chips, Orange zest... options are unlimited