I’m back to baking again! This time with scones, and they just happen to be grain free for another one of my Valentine’s Day bake-off entries. I got a little carried away with my Valentine’s day goodies – scones, bars, panna cotta — and that doesn’t count the multiple vegan cheesecakes, scones and donuts I attempted to make but wasn’t satisfied with.
The following is an example of one unfortunate failure: dark chocolate and pink peppercorn scones. I thought I would be creative with the “pink” theme but they tasted awful! The scone base needed tweaking and the pink peppercorn was so overwhelming that I couldn’t bare to try another batch with the same flavor profile. I think they looked pretty…but they definitely didn’t taste pretty.
I must say, I have great respect for vegan, gluten free bakers; my past posts of baked vegan recipes have usually been unintentional and this bake-off has been more challenging than I anticipated!
I did have success was with these almond rose petal scones though! I was aiming at a girly pink color and I enjoyed experimenting with edible dried rose petals for the first time. The rose flavor isn’t pronounced at all like I had expected (I think I was scarred from the peppercorns) so the petals are for more aesthetics and a festive Valentine’s Day spin. For a more prominent flavor, I think I would need to soak the petals in warmed non-dairy milk and then add to the batter. That being said, you could eliminate the rose petals altogether with yummy results that won’t affect the flavor; add in chopped dried fruit, cinnamon or chocolate/carob chips to make different variations.
Lightly sweetened with a hint of almond and coconut, these scones are tender in the middle and with a slightly crisp exterior straight out of the oven. I drizzled the tops with melted coconut butter mixed with a dash of agave and a few drops of almond extract. You could eliminate the agave altogether and just use melted coconut butter if preferred as well 🙂
Almond Rose Petal Scones (Grain-Free)
1 cup almond flour (I grind my own, see below*)
1/2 cup coconut flour
1 to 1 1/2 Tbsp edible rose petals, slightly crushed when rubbed between your fingers
1 tsp beet powder, optional for pink color
1/4 cup coconut/palm sugar
2 tsp baking powder
1/2 tsp xanthan gum (might be able to eliminate but will be more crumbly)
1/4 tsp sea salt
1/2 cup non dairy milk, room temperature (I used unsweetened vanilla almond milk)
3 1/2 Tbsp coconut oil or Earth Balance, melted
1 tsp pure vanilla extract
1/4 tsp almond extract
3 Tbsp coconut butter, melted**
1 tsp agave
a couple drops of almond extract
1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine dry ingredients (almond flour through salt). In a small bowl, whisk together wet ingredients. Add to dry and stir to combine until it forms a soft dough that sticks together in a ball. If the mixture is too wet, add in a little bit more almond flour and if it’s too dry, add a drizzle of milk.
3. Press together in a ball and flatten into a circle onto parchment paper lined baking sheet (mine were about 3/4 to 1 inch thick). Cut into 8 wedges and gently spread them apart. Bake for 15-20 minutes until lightly golden on top.
4. For drizzle, combine all ingredients and stir. Spoon over scones and enjoy!
Variations: Add 1/4 cup of your favorite mix-ins to this batter along with the dry ingredients (dried cherries, cranberries, goji or strawberries would be great additions to fit with the pink theme) – chocolate chips or carob chips, ground cinnamon, or flaked coconut would also be delicious. The rose petals and beet powder didn’t affect the taste like I had hoped so this is a good base recipe for grain free and egg free scones to build on!
*Homemade Almond Flour: To make your own almond flour, add 1/2 to 1 cup of blanched almonds (I used the blanched slices) to a cup of your Magic Bullet fitted with a “S” blade (or a food processor) and pulse several times until you achieve a flour consistency. Do not over process or will turn into a crumbly butter! Sift to eliminate any chunks you may have missed and there you have it!
**To melt coconut butter, I place the butter in a oven safe ramekin in a preheated 200F oven and let melt for a few minutes.
5 thoughts on “Almond Rose Petal Scones (Grain-Free)”
I love these! They look absolutely amazing. Love that they are grain free and that you used coconut sugar! Your pictures of them are lovely. Great job!
Thanks so much Annie! 🙂 I really appreciate it! I LOVE coconut sugar – SO yum!
You AMAZE me. I cannot get over how impressed I am with you. Not that I wasn’t already impressed, I’m just even MORE impressed (if that was even possible!)
Awwww Cara you are too sweet! YOU never cease to amaze me my dear! Lots of hugs to you, hope you are enjoying your fun in the sun!
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