What better way to kick off my brand new food forum than with a recipe that reflects my own roots? Although the days of living at home with my incredible mother, who happens to be my sensei of baked goods, have long since come to an end, I continually use the baking knowledge with which she has uploaded me throughout the years as well as continue to call her up with baking inquiries.
I can’t tell you how many times the phrase “mom, can I use (fill in the blank) instead of (fill in the blank) in this recipe?” has begun a conversation. Typically, the response to said question begins with a “no”and ends with a valid suggestion. Herein lays the entire basis for my cooking philosophy: Ask mom, and innovate according to taste.
I love that baked goods can now easily be made with a variety of flours in order to achieve a variety of nutrition. Nutritional baking…Oxymoron much? I can tell you in momma’s baking kitchen when I was a little girl, we did not throw around the word, “nutrition.”
In fact, I’m pretty sure that word did not enter our vocabulary until roughly the year 2001. I still cannot bring myself to use the ubiquitous and ambiguous word “healthy” when speaking about my desserts, although I can say that there are nutritional elements to them.
For instance, this follow-no-rules almond flour scone food blog beginning is full of protein and even includes some root power! So turn over a new leaf, put your baker’s helmet on, and try an alternative flour recipe that will make you want to throw your wheat products at the wall!
For the Scones:
- 3-1/4 cups almond flour
- 1 cup chopped walnuts
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Rind of one orange
- 1 tablespoon orange juice
- 1 teaspoon finely chopped ginger or 1/2 tsp ground ginger
- 1/2 cup honey
- 1/2 cup melted butter, or coconut oil
- 1 teaspoon vanilla
- 2 eggs
- 2 cups dark chocolate chips, optional
For the Honey Orange Cream Cheese Frosting:
- 4 ounces cream cheese, 1/2 pack
- 1 tablespoon orange juice
- Zest of whatever rind is left on the orange you massacred for the scones
- 2 tablespoons of cream/milk/almond milk
- 1 tablespoon honey
- Preheat oven to 350.
- Just like Nestle Tollhouse would tell you, combine wet ingredients first in a medium-sized mixing bowl, then stir in the dry ingredients. I typically let my dough sit before I bake it...anywhere from 10 minutes to overnight...doesn't really matter, just let it sit.
- Drop dough on a sprayed/oiled cookie sheet or parchment paper. Bake between 12 - 18 minutes until the ridges of the scone are golden-brown. Remember, we're using almond flour, so the consistency of the scone when it comes out of the oven may appear soft and undercooked..as long as you have some brown on your ridges, you're a-okay.
- Place scones on wire rack to cool and let's make the icing! It's easiest to mix cream cheese with other ingredients when it's at room temperature. Combine all ingredients for icing in a mixing bowl and stir/whisk thoroughly. Spread desired amount of icing on scones after they have cooled. Note: This scone is so tastey, it doesn't even need icing, so if you want to skip this step, you just go right ahead.
Nutrition Information:Yield: 16 Serving Size: 1 of 16
Amount Per Serving: Calories: 270Total Fat: 23gUnsaturated Fat: 0gCarbohydrates: 15gNet Carbohydrates: 12gFiber: 3gSugar: 10gProtein: 7g