• Alyce

And finally..... Almond Scones (Gluten Free)

I know, I've posted so many scone recipes. You are wondering if I cook/bake anything else. I got so excited with the success of the first scone that I just kept going and going. But this is it. I'll stop at this one. And truly, these almond scones are one of my favorites. If you love the flavor of almond, you will love these.

This blog is about health, home, and hospitality. Just what the name indicates. I've posted a lot of "treats" and not so much healthy. I'm all about eating clean, whole foods. I believe what we put into our bodies has a great impact on our total health. But I also believe that a treat every now and then is acceptable also. Moderation really is key. We hear that a lot, but it is true.

I am currently doing The Wellness Revelation study by Alisa Keeton and it is full of great information. It is a study on whole health---- physical and spiritual. I'm on week 3 and I definitely recommend this book/study if you want to find freedom and let loose of some "stuff" that may weigh you down.


Now for the recipe....


Gluten Free Almond Scones


2 cups gluten free flour blend

1 1/2 tsp xanthan gum, if your blend doesn't have it

1/2 cup sugar

3 tsp baking powder

1/2 tsp fine sea salt

1 stick cold, unsalted butter, cut into pieces

1 cup heavy cream, plus more if needed

1/2 tsp gluten free vanilla extract

1 tsp gluten free almond extract

1 1/2 Tbsp melted butter for top


Almond Glaze


1 cup confectioners sugar

3 Tbsp milk

1/2 tsp gluten free almond extract

2-3 Tbsp crushed almonds

Combine all ingredients well.


Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a nonstick baking mat.


Whisk together flour, xanthan gum, sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry blender or fork until the butter is the size of peas. Add in the cream, vanilla, and almond extract. Stir until well combined and add more cream, a little at a time, if needed. Turn dough onto a lightly floured countertop and pat into a large round disc about an inch thick. Cut the dough into equal sized wedges and transfer to prepared baking sheet. Brush with melted butter. Bake for 20-25 minutes or until starting to lightly brown and a toothpick inserted comes out clean.


Let scones cool for about five minutes then drizzle with almond glaze.


Enjoy...and let me know if you try any of these scone recipes!



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