I absolutely love scones! Before I became a healthy foodie, I ordered a white chocolate raspberry scone every time I got a cup of coffee. Little did I know how much sugar and how little nutrients were in them. I wish that I knew then what I know now, but mostly, I wish I had this recipe back then.
I gave a few to my friends at school and they were shocked when I told them that they didn’t have any refined sugar or butter in them and that they were whole wheat. I like to think that I am capable of changing someone’s life for the better and I hope that my healthy recipes inspire others to trade out the unhealthy foods they eat with healthy, but still mouthwatering foods. Scones were a hard food for me to give up, but now I can go back to them without sacrificing my diet. How perfect!
How delectable do these look? I love the texture of these scones combined with the crunchiness of the almonds. It;s the perfect combination and I couldn’t be happier with how they turned out. They are:
Perfect with coffee
If you’re looking for a healthy treat to share with friends and family, try making some of these delicious scones! You’ll for sure put a smile on their faces.
- 1 cup whole wheat flour
- ½ cup almond flour
- 3 Tablespoons coconut palm sugar or date sugar
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ¼ cup coconut oil
- ¼ cup pure maple syrup
- 1 Tablespoon + 1 teaspoon unsweetened almond milk
- ⅓ cup plain greek yogurt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ⅓ cup slivered almonds
- Preheat oven to 425 degrees F. and line a baking sheet with parchment paper.
- In a medium bowl, whisk dry ingredients.
- In a small bowl, whisk egg and pour into dry ingredients. Add egg and coconut oil to dry mixture. Stir until combined.
- Pour in maple syrup, 1 Tablespoon almond milk, vanilla extract and almond extract. Stir and use a large fork to separate any chunks of coconut oil.
- Fold in half of the almonds.
- On the lined baking sheet, form dough into a 1-inch tall circle. and brush 1 teaspoon almond milk on the top and sides. Press remaining almonds on top of each scone.
- Cut the circle into 8 equal triangles and barely separate.
- Bake for 12-15 minutes, or until lightly browned along bottom edges. Let cool completely before removing from pan. Save in an airtight container or baggie in room temperature.