While I was in high school and college, I worked at two different coffee shops: maybe that’s where my love of baking came about. Both places served amazing scones, but they were totally different. In high school I was taught to make European scones, which are lighter, drier, and not very sweet and taste awesome dipped in espresso. In college I was taught to make drop scones, which are more “Americanized” and much sweeter. This recipe makes the sweeter, denser type—more of a drop scone. I hope you enjoy them!

prep time: 5 minutes

cook time: 15 minutes

yield: 8 scones (1 per serving)

INGREDIENTS 

• 2 cups blanched almond flour
• ½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here)
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• 6 tablespoons (¾ stick) unsalted butter, frozen
• ¼ cup unsweetened cashew milk or heavy cream
• 1 large egg
• Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

INSTRUCTIONS

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium-sized bowl, mix together the almond flour, powdered sweetener (if using powdered), baking powder, and salt.
3. Cut the butter into ½-inch squares, then use your fingers to work the butter into the dry ingredients. When you are done, the mixture should still have chunks of butter.
4. In a small bowl, whisk the cashew milk, egg, and liquid sweetener (if using liquid) until blended. Using a fork, stir the milk and egg mixture into the flour mixture until large clumps form.
5. Use your hands to press the dough against the side of the bowl, forming 8 balls.
6. Place the balls of dough on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake until golden, 13 to 15 minutes.
8. Let cool on the pan for at least 5 minutes.
9. Serve warm or at room temperature.
10. Store extras in an airtight container in the refrigerator for up to 3 days.
11. Reheat on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.