Peach Macadamia Scones

We’ve been lucky - the kids have stayed at our house all week. Unfortunately, the news that they were going to stay was somewhat last minute, so I was unable to take a vacation all week to be with them. I did, however, manage to take Friday off. We’ve already made plans to go out to the nickel arcade near us in a bit (fun at a slightly cheaper rate!) and grab some pizza. Of course, no pizza for yours truly, but I’m not sad. Why?

Because I have scones.

I have not tried my hand at scones since going gluten-free. They’re not normally something that I crave – after all, Texas is not known for their scones (guess they don’t exactly go with barbeque, chicken fried steak, or Tex-Mex), and so I have never eaten them as a regular part of my diet. In addition, many of the scones I have tried in the past were dry. Blech. If there’s one thing I hate, it’s a dry baked good.

Not with these scones though - they are moist, tender, and subtly sweet. They’re satisfying – while I did eat two for breakfast this morning, I’m sure I’ll be good to go and won’t be hungry for hours. That’s the beauty of lower-carb baking and baking without grains or sugar. It seems that there’s so much less of a blood sugar spike (and resulting crash), so there’s no need for another snack in an hour. I still get my tasty baked goods, and there’s no overindulgence? Sounds like a win-win to me!

This recipe was inspired by an orange-apricot scone recipe from Elana Amsterdam’s cookbook (which I’ve mentioned before - I’m really digging cooking from her book the longer I own it!), but I had a surplus of local donut peaches, so I opted to include them. My only wish? That there was even more peach flavor in these babies. Next time, I might push how many peaches I can add to the batter without making it too wet. (any other thoughts on this?) Regardless, they were delicious. Scones are definitely going to become a regular in my breakfast routine.

And now, it’s off to the nickel arcade we go!

Peach Macadamia Scones (Gluten-Free, Dairy-Free, Grain-Free, Soy-Free, Sugar-Free), adapted loosely from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam

1 1/2 c blanched almond flour (I used Honeyville)

1/8 t salt

1/2 t baking soda

1/2 t ground cinnamon

pinch ground nutmeg

2 T virgin coconut oil

2 T agave nectar

2 large eggs, beaten

1/4 t almond extract

1 T lemon zest

1/2 c peeled and finely diced fresh peaches

1/4 c toasted and chopped macadamia nuts

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat.

In a large bowl, combine the almond flour, salt, baking soda, cinnamon, and nutmeg. In a separate bowl, combine the coconut oil, agave nectar, eggs, extract and lemon zest. Add peaches and stir. Stir wet ingredients into the almond flour mixture and stir until thoroughly combined. Stir in macadamia nuts. Scoop 1/4 cup of the batter and shape into rounds on lined baking sheet, 2 inches apart.

Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean. Let the scones cool on baking sheets and serve.

Makes 8 scones.

 

Comments

  1. Valerie says

    I’ve heard that if you leave the peach skin on it intensifies the peach flavor. If you try it let me know how it works out, i haven’t had an opportunity to try this yet .

  2. says

    These look wonderful! And peaches to boot! We just went through Colorado and the Colorado Peaches are just starting to be in season! A couple of fruit stands had them but there was no where to park our 50 foot long rig. I’ll find some sooner or later. In the meantime the ones that my mom and I fixed and put in the freezer from last year are calling my name. You have given me the perfect use for one of the packages! GREAT photos!

  3. Susan says

    These look absolutely wonderful. I was wondering if I could use the same amount of butter for the coconut oil? My diet doesn’t permit me any coconut. I don’t know if there is a special formula to determine how much butter I should use. I just love your gluten free site.

  4. says

    ooo, what a great pairing for scones! i’ve been on a baking kick lately and trying out several scone recipes, so i’ll be sure to add this one to the list. thanks!

  5. says

    yum or something…it is after midnight I’m looking at your blog finding more and more recipes I need to try I’m on a 21 day detox cleanse on day 16 . I’ve became quite busy in the kitchen coming up with recipes I can have and blogging them . And I can’t have these yet but next week these are on my baking list!

  6. says

    I made the scones! They were great I used fresh mango since peaches are out of season and added 2T. toasted coconut. My first gluten free baked good. I will feature post soon and tell everyone I found the recipe here! Thx.

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