The texture of the almond flour scone I've shared here is a bit different than wheat, but since I use cold butter, you still get those crispy edges. Keeping the dough cold will help it roll up and slice better. I took the master almond flour scone recipe I've been using, tossed in a few chopped almonds, kissed it with lemon and vanilla, and a little coconut sugar, then patted the dough thinner than usual in order to slather a bit of strawberry jam and coconut sugar atop, and then rolled it up. These scones whip up fast and are a great weekend breakfast. While I prefer them cooled a bit from the oven (about 10-15 mins on a rack) they can also be stored in a container in the fridge and rewarmed in a low oven for a few minutes.
Looking for more? Try my other popular recipes for muffins, and more muffins.
Almond Flour Roll-up Scones
1 1/2 cups Blanched Almond Flour
3/4 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon fresh lemon zest
1 teaspoon coconut sugar
1 Tablespoon toasted almonds chopped finely
2 Tablespoons/ 1 ounce VERY COLD butter (cut into tiny cubes and placed in freezer while you prep)
1 large organic egg
1 Tablespoon honey
1 Tablespoon apple cider vinegar
1/2 teaspoon vanilla
About 2-3 Tablespoons strawberry jam
Pinch coconut sugar
Oven to 350. Line a sheet pan with parchment. Measure/cube your butter and let it sit in the freezer. Whisk flour, baking soda, salt, zest, sugar and almonds in large bowl. Set aside. Mix egg, honey, vinegar, vanilla and place in fridge. Work butter into dry mix with pastry blender until you have pea-sized and finer crumbs. Pour in wet mix and stir from outside in until a nice chunky dough forms. Dump onto parchment and with bench scraper, shape into rectangle and fold it over itself a few times. Dust with tiny pinch almond flour if necessary.
With the scraper, push the sides to an even rectangle about 5 x 7 and 1/2 inch thick. I like to keep things cold, so here and there, I place the dough in the freezer for a moment. Now spread the jam in the center, sprinkle coconut sugar and starting with the side close to your body, roll up dough into a log. Place in freezer again for a minute or two, then cut into 6 slices. Place them with the pinwheel facing up and brush with any of the wet/egg mix left in your measuring cup and a pinch coconut sugar if desired. Bake 20-23 minutes, until browning and a toothpick comes out of the center clean, then cool on pan on a rack for a few minutes, before moving the scones off pan and onto rack. Enjoy!