English Scones (SCD & Paleo)

I LOVE scones.  I have wonderful memories of my mum making them for us when I was a child.

So, making a recipe that was SCD friendly was very important. :)

I started with this Basic Scone recipe from Taste and have adapted from there.

English Scones.

Prep time: 15 mins
Cook time: 15 mins
Yield:  10-12

Ingredients:
3 cups almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1/3 cup coconut oil 
1/2 to 3/4 cup almond milk  See note below.
1 egg (for glazing)


Instructions:

• Preheat oven to 180 degrees Celsius (350F)
• Mix flour and baking soda together in a bowl.
• Rub coconut oil into the flour with your fingertips.
• Add almond milk and mix well.
• Sprinkle more almond flour onto a board and lightly knead the dough.  It will be wetter and more fragile than traditional scone dough.
• Use a rolling pin to roll dough to 3-4cm thickness. (about 1 1/2 inches).
• Use a 5cm scone cutter to cut out rounds from the dough, then re-roll to cut out more from the remaining dough.
• Place scones on a baking tray which has been covered with baking paper.
• Lightly beat the egg then use a pastry brush to brush onto tops of scones.
• Bake in 180 degree Celsius (350F) oven for 15 mins until risen and golden brown.
• Cool on a wire rack.
• Serve warm with jam. :) 

Note:
Some people have had difficulty with this recipe.  It works perfectly with homemade almond milk made with 1 cup of soaked almonds processed with 2 cups of water, then strained through a nut bag.  Other almond milks may be too thin to hold the mixture together.

UPDATE:   Since posting this, I've learned how to make jam without added sugar - perfect for these scones.  Click here for the recipe. :)
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