This is my antidote for the parade of holiday cookies I have been drooling over as they scroll through my Facebook newsfeed. A lightly sweet scone full of warm spices, perfect with tea.
These are low in sugar but they are not low carb, so if you want to reduce the sugar you can swap some stevia for the honey. I don’t recommend omitting the molasses, as it is one of the key things that gives these a gingerbread flavor.
- 2 cups almond flour
- ½ cup flax meal
- 3 tablespoons coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 2 eggs
- 2 tablespoons dark molasses
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 1 teaspoon freshly grated orange zest
- 1 stick salted butter, very cold (8 tablespoons)
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- In a medium mixing bowl, stir together the almond flour, flax meal, coconut flour, baking powder, baking soda, ginger, and cinnamon.
- In a small mixing bowl, whisk together the eggs, molasses, honey, vanilla, and orange zest. Stir this into the dry ingredients until it is almost incorporated (some dry spots are fine).
- Use a box grater to grate the cold butter into the scone mixture. Use your fingers to squish in the butter until the dough comes together. You don’t want to overmix this, and you will have some streaks of butter when you are finished.
- Form the dough into eight small rounds, and place them an inch or two apart on the baking sheet. Bake for 15 minutes, or until the centers feel set. Cool and serve.
Grating the butter might seem strange, but it helps incorporate it into the dough without over mixing and compressing the scones, so you end up with a lighter end product. The butter needs to be cold, so I stick it in the freezer for about fifteen minutes before I grate it into the dough.
Thanks for reading,