maple syrup almond meal scones



tonight we are heading off to north carolina where frank’s grandfather will be inducted into the north carolina tennis hall of fame.  it will be a quick trip, but we will both be happy to spend time with his family, as we don’t often get to do.  because airport food is a nightmare for me – there is frequently nothing there that is substantial to eat and also digestible – i decided to make these scones to snack on.  they are grain-free, meaning that they contain zero flour of any kind.  rather, they are made with almond meal.  i have dabbled with almond meal, substituting parts of recipes with it, and once making chocolate chip cookies with it.  the almond meal yields a slightly denser cookie, and a less flaky scone.   in any event, almond meal has proven to be a good replacement and easier to digest!

recipe adapted from Delighted Momma

::dry mix::

2 cups almond meal

¼ teaspoon fine grain sea salt

1 teaspoon baking soda

1 cup currants (or fruit of your choosing)

¼ cup unsweetened shredded coconut

::wet mix::

2 tablespoons maple syrup

1 egg


preheat oven to 375 degrees

in a large bowl combine the dry ingredients: almond meal, salt, baking soda, currants, coconut

in a small bowl combine the wet ingredients: maple syrup and egg

combine the wet and dry ingredients and stir until mixed (I would suggest using a spatula, the mixed ingredients can be sticky)

turn dough onto the counter and form a round disk about an inch thick – cut into 8 slices

place slices on a baking sheet lined with parchment paper

bake for 10-12 until lightly golden