Friday, May 23, 2014

Almond Flour Lemon Buttermilk Scones Recipe



Greetings! For those of you that don’t know who I am (yet)…my name is Ayla. I am a low carb, wheat/grain and gluten-free, “no sugar added” blogger known as “Gourmet Girl Cooks”. I’ve been grain free for almost 2 years over which time I have created and shared hundreds of grain free, no sugar added, and “Real food” recipes on my blog, Gourmet Girl Cooks. Believe it or not, I’ve lost 65+ pounds simply by eating “real” food, eliminating wheat, grains and added sugar and by enjoying delicious treats such as this recipe I’m about to share with you!

I am so excited to be doing another guest post for Honeyville’s blog. As many of you know, I've been using Honeyville’s Blanched Almond Flour for close to 2 years. After testing numerous other brands of almond flour, I found that nothing could compare to Honeyville’s Almond Flour or produce the same quality of baked goods…and I am super picky when it comes to what I eat!

Their almond flour has helped make going grain free so much easier and much more enjoyable for me. It is always fresh and the quality is consistent, bag after bag. I am always looking for new ways to use it in my recipe creations.

I am excited to share my new recipe for Lemon Buttermilk Scones with you. While I have always enjoyed eating scones, I often found them to be a bit on the dry side. So in creating this recipe, my goal was to make sure these scones wouldn't be dry. These scones are rich, lemony, buttery, and moist. Traditionally, scones are not very sweet, and mine are intentionally not overly sweet either. To add a touch of additional sweetness as well as an extra little punch of lemony flavor, I drizzled them with a little bit of simple lemon glaze. They turned out really good. They go perfectly with a cup of coffee or hot tea. I would describe the texture of these scones as rich and buttery with a cake-like consistency. After the scones have completely cooled and the glaze has set, they can be kept fresh at room temperature by covering loosely (I wrapped them with parchment paper). I think these Lemon Buttermilk Scones are a perfect way to kick off the upcoming summer season. Besides being wheat, grain and gluten-free, these scones are made with no added sugar. I sweeten them with my favorite non-sugar sweetener, Swerve. I’m looking forward to having these made ahead of time and ready to wrap up and take along with me when we travel this summer. I am so thankful that I am still able to enjoy and indulge in delicious treats like these thanks to Honeyville’s Almond Flour. It has been a lifesaver for me in more ways than one. If you love scones as much as I do or if you really love the fresh taste of lemons, give these little scones a try.

Check out my recipe and photos below. I hope you enjoy them as much as I do! Enjoy!

If you’d like to find more grain free recipes like this one, please check out my blog, Gourmet Girl Cooks!

Lemon Buttermilk Scones 
Makes 1 dozen












Ingredients:
1/2 cup PLUS 2 Tbsp Swerve Sweetener (or other granular sweetener)
1/4 tsp Salt
6 Tbsp chilled Butter, diced
1 large Egg
1/2 cup Buttermilk
1/2 tsp Lemon Extract
1 Tbsp finely grated Lemon Zest

For the glaze:
1/2 cup confectioners’ style Swerve Sweetener (or other confectioners’ sweetener)
2 Tbsp Lemon Juice
1 to 2 Tbsp Heavy Cream
1/2 tsp finely grated Lemon Zest, optional

Directions:
Preheat oven to 350 degrees F.

Lightly grease or line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, granular sweetener, and salt. Cut chilled butter into dry mixture with a pastry/dough blender until mixture resembles coarse crumbs.










In a separate bowl, whisk together egg, buttermilk, lemon extract and lemon zest and stir into dry mixture until moistened and combined. Scoop dough on a baking sheet spaced 2 inches apart using a 3-tablespoon sized retractable scoop.










Bake in preheated oven for 15-18 minutes, or until light golden brown on edges. Allow to cool on baking sheet approximately 10 minutes. While scones are cooling, prepare glaze in a small bowl by stirring together confectioners’ sweetener, lemon juice, and cream (adding cream a little at a time to desired consistency for drizzling). Stir in lemon zest. Drizzle glaze over warm scones. Makes 1 dozen.

10 comments:

Anonymous said...

It would be nice if we could see the nutritional content of these scones, i.e., carbs, etc.

norma Tumberg said...

yum, these look delish. I am anxious to try these out. I love lemon and I love scones.
LOVE your blog.

Elizabeth Richardson said...

Made these tonight, very rich and tasty! Thanks again for sharing recipe. Will continue to use swerve sweetner.

Gourmet Girl Cooks said...

Hi Anonymous -- Here is a recipe nutrition calculator I use -- there are many other free ones available as well. Hope this helps. http://caloriecount.about.com/cc/recipe_analysis.php

Gourmet Girl Cooks said...

Thanks so much Norma! I hope you enjoy them as much as I do! :-)

Gourmet Girl Cooks said...

So happy you enjoyed them Elizabeth! Glad you liked the Swerve, too. Thanks! :-)

Anonymous said...

Thank you (from Anonymous) -- I will use the calculator and am anxious to try these!

Anonymous said...

Could we use almond milk/vinegar or do we have to use actual cows milk?

Robin said...

Hi,
Eager to try this recipe, but if you know of a nutritin calculator, it would really be great to include the nutrition breakdown in your recipes. If I have to do it for a bunch of recipes, I often won't follow a site...and yours looks like a good one!
Thank you!

Anonymous said...

Many of the analyzers don't recognize tbe flours and sweetners and say there is an error ��