Tuesday, May 24, 2011

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


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.


  1. These look awesome. In your instructions you have two places where you say add apple, when should they be added?

    1. Haha! Wow, you're right. Second mention is where I meant it to be. Thanks, I'll fix that right away!

  2. When you say "Combine the almond flour/sugar mixture, with the salt, baking soda, cinnamon, allspice and apples.", is sugar referring to the honey/agave/maple syrup?

    1. Sorry...no, that was just a typo. The recipe used to call for raw cane sugar adn then I converted it to honey (when I went that direction). Just ignore the sugar mixture part.

  3. we cant use almond flour in our house? any substitute suggestions

  4. we cant use almond flour in our house? any substitute suggestions

    1. Almond flour recipes can sometimes be transfered over to other 'grain' recipes', but in my opinion, at that point it is better to use a 'grain' based recipe. You could possibly make it out of a another kind of nut flour, but I do not know how that would turn out. Ironically, almond flour is the only kind we CAN use in our house.

  5. I usually like to make my own almond flour.....I grind almond slivers in my coffee grinder and then I sift it. Would this work?

  6. These look amazing! I love the flavor of apple and allspice together. Can't wait to try them, thanks!

  7. I just made these for breakfast and my goodness they were delicious!

  8. These look wonderful! I spotted them and sighed...before I read the gluten/grain free note and was thrilled :D

  9. So thankful I stumbled across your blog. Made these the other day and my family loved them. I grew up overseas in a missionary family also and live in Texas. Can't wait to try your samosas. Reminds me of what I ate when I was little.

  10. So glad to have stumbled across your blog from George's site. I made these this morning, and LOVED them. Way too much. Thankfully being just me and the husband, I halved the recipe. They were absolutely phenomenal. Another paleo treat totally indistinguishable from normal/SAD ones (this coming from someone who used to get the best scones from a farmer's market in Boulder, CO). These were pretty up there-thanks!

  11. Hi can I leave out the apple cider vinegar ??? also what can I use instead of ginger, my daughter can't have it .. thanks you

    1. Try lemon juice or water. The acid enhances the rise though. You can flavor it however you want.

    2. Thank you so much for the fast response , I def use lemon juice , do I use the same amount of lemon juice as apple cider ?

    3. Yes use the same measurements for the LJ

  12. These scones are fantastic!! Thanks for the recipe.

  13. Unfortunately these did not work out for me!
    Its very humid today so I don't know if that is the reason. My "dough" was rather sticky and wet.
    I added more almond flour... they look nothing like yours.. so bummed!

    Any thoughts on why they didn't do well?

    1. Well there is no way for me to tell but my first question would be what almond flour you used. Honeyville brand or nuts.com are what I recommend. Bobs Redmill or other coarser ground brands will do exactly what you described as the data and liquids can't absorb properly.

  14. This recipe is posted as Dairy Free but it calls for an egg :( Is there anything I can sub for an egg?? My cousin is vegan and I'd love to try out this recipe for her...

    1. Eggs are not actuly dairy. Just stored in the dairy section at stores. You could always try a vegan egg subike chia gel. Won't bind and riseike an egg but could work just fine. I'd love to hear the results!