Servings: 16 scones
Almond Flour Ginger Scones with Honey Orange Frosting
Grain-free Paleo almond flour ginger scones with chocolate chunks and ginger. Naturally sweetened with honey and dairy-free.
Ingredients
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
Instructions
- 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
Serving: 1of 16, Calories: 270kcal, Carbohydrates: 15g, Protein: 7g, Fat: 23g, Fiber: 3g, Sugar: 10g