Ingredients

The following ingredients have 8 Servings
  • 2 1/4 cup / 225g almond flour (or ground almonds. Use 2 cups if your almond flour is super-fine)
  • 1/4 cup / 60g butter (melted)
  • 1/4 cup / 45g granulated sweetener
  • 1 egg (large, room temperature)
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • zest of 1 lemon (optional)
  • 1 egg (optional, beaten, for brushing the tops (you'll only use 1/2))

Instruction

  • Preheat the oven to 180 Celsius / 350 Fahrenheit (electric) or 160C / 320F (fan).
  • Combine the dry ingredients - almond flour, sweetener, baking powder - in a bowl.
  • In a separate bowl, mix together the melted butter, lemon zest, vanilla and egg. Stir into the dry ingredients until a dough forms, or use an electric mixer.
  • Form a dough ball and place onto a baking pan lined with parchment paper. Flatten into a disc shape, about 1 inch thick. Cut out 5-6 scones using a cookie cutter (or use your hands to form scone shapes). Move them apart and brush the tops with beaten egg.
  • Bake for 18-22 minutes until golden. Let cool completely in the pan - these scones are fragile when hot but they firm up as they cool down.