Gather (our NEW cookbook) is just about to go to print (YAY FINALLY!!) So we wanted to get the “teaser” recipes going so that you will of course want to buy the book This recipe is one of my favorites in the book. We made these scones for our Tea Party themed menu, because scones go so perfectly with tea of course! This menu was also one of the easiest to organize and photograph, as well as one of the most fun. As a child, I always wanted to go to a fancy tea party, dressed up in a party dress with jewels and white gloves. I never really got to live out my tea party fantasy as a little girl, so it was really special that we were able to really have fun for this shoot with two of my cousins and their two friends.
The little girls had a blast, and were cheesing it up for the camera as we had hoped. They were the perfect little models we needed for the day. They were patient, and kind (no diva attitudes whatsoever) and ultimately were very grateful that we wanted to include them in this special project. They sipped their gingersnap tea with pinkies high, smiled and giggled as they passed scones and zucchini bread, and they made an effort to taste everything we made.
We made two different types of scones for Gather, both using the same base, but different flavorings. This is great information for you to know, because if you love scones but are dying to try say a chocolate chip flavor for example, then you can use our recipe and omit one or two flavorings and add in any others you may desire. I must say though that ours are fantastic and you should absolutely make the recipe as is! Only sweetened with two tablespoons of maple syrup, they are not very sweet, so we really loved enjoying them with some apple butter.
You don’t need to have a tea party to enjoy these scones, but we highly recommend that you do!
You can pre-order copies of Gather on Amazon now (and will be guaranteed the lowest price between now and the release date in April)
[thanks for your order & support, folks!]
Scones are a traditional Scottish bread which are slightly sweet, and are served with tea widely around the world. For these scones, it is easy to make delicious variations by adding fruit to the batter. Scones are wonderful served with apple butter and a hot cup of tea.
- 2 cup 2 cup Blanched Almond Flour
- 1/4 cup 1/4 cup Arrowroot Flour, Plus 2 Tbsp
- 1/2 tsp 1/2 tsp Salt
- 2 tsp 2 tsp Baking Powder (Hain Brand)
- 2 Tbsp 2 Tbsp Maple Syrup, Grade B
- 1/4 cup 1/4 cup Coconut Oil, Organic
- 1 1 Egg
- 1 1 Orange, Zest
- Preheat oven to 350 degrees.
- In a medium sized mixing bowl, combine almond flour, a quarter cup of arrowroot flour, salt, and baking powder.
- In a smaller mixing bowl, combine maple syrup, melted coconut oil, and one egg. Blend with a hand mixer until smooth.
- Pour wet ingredients into dry, and blend until all ingredients are evenly combined.
- To make the orange scones, add the orange zest. To make the cranberry scones, add 1 cup of dried cranberries in place of the orange zest.
- Add two tablespoons of arrowroot flour to the batter to thicken the dough.
- Line a baking sheet with parchment paper. Form dough into a ball. Place the ball of dough on the parchment lined baking sheet and flatten slightly.
- Carefully cut the dough into eight equal wedges, and bake at 350 degrees for 20 minutes.
If making Cranberry scones, add 1 cup dried cranberries in place of the orange zest.