Apple, Ginger and Spice Scones W/Vanilla Glaze (Gluten, Grain & Dairy Free)

These days my whole family is not only gluten free but grain free. This has pushed us into new and adventurous areas of baking. I have been continually surprised by almond flours versatility.  It produces such a wonderful and hearty product. Even if you are not a fan of nuts...don't worry. You really don't taste the nuts here.  Just the sweet, spicy and tart goodness! A favorite breakfast treat in out house!

Apple, Ginger and Spice Scones W/Vanilla Glaze

Ingredients: 

For the scones:

3 cups blanched almond flour(like Honeyville)*           

¼ teaspoon  sea salt

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon allspice

1 cup finely chopped tart apples

3 tablespoons Honey

1 tablespoon grated ginger(or tubed ginger)*  

1 tablespoon apple cider vinegar 

1 egg

*Most often you can find pre-grated tubed ginger in the produce section of your local supermarket.  I LOVE this stuff.  

For the glaze:

1/3 cup warmed coconut butter, should be pourable (I like Artistana)

2 tablespoons honey

2 teaspoons GF vanilla extract

1/2 vanilla pod scraped(optional)

1-2 tablespoons filtered water

More filtered water as needed

(Note: It is important to warm and stir coconut butter when opening a new jar. The coconut oil on the top needs to be mixed into the 'butter' in order to get a nice consistency)

Directions: for the scones

In a large bowl, combine the almond flour, salt, baking soda, and spices

If you are NOT using the 'Honeyville'  or equivalent  flour,  blend together the above ingredients in a blender or food processor. Pulse until very fine. 

Transfer the flour mixture to a large bowl and toss the apples pieces in the mixture.

In a smaller bowl, combine honey, ginger, vinegar and egg. 

Mix the wet ingredients into dry.  Lightly knead the dough till just combined.

Form the dough into 2 balls, shapping them so that each one is about 1 inch thick.  

Cut each circle into 6 wedges. Using a thin metal baking spatula, transfer each scone to parchment paper lined baking sheet, about 2 inches apart.

Bake in a 375 degree oven on double baking sheets(so the bottoms won't burn).  Bake for 10-15 min or till lightly browned.  Baking temps may vary depending on the oven.

Directions: (For the glaze)

In a small bowl, mix all the coconut butter and the honey till it forms a thick paste (very important, or the glaze will separate and not be smooth and creamy)

Now add the vanilla and 1-2 tablespoons of water (if needed, add more water till desired consistency is achieved. At this point you can add more sweetener if needed and even more softened coconut butter if it gets too thin, and it should mix in just fine.

I like my glaze thick enough that it's opaque but thin enough that it drizzles down the sides of the scone. Play with it to find your perfect glaze. 

Use a spoon or squeeze bottle to drizzle over cooled scones.