Moist, tender, fluffy and light… scones are a favorite of mine when it comes to the afternoon tea party spread. These tea party delicacies range from sweet to savory and can include raisins and currants to cheese and onion. They are an afternoon tea party staple, served with jam, clotted cream or my personal favorite- lemon curd.
Scones are high in fat, which gives them their flaky, moist flavors and low in sugar compared to other tea party delicacies like cakes and pastries. I wanted to make a scone that used a healthy source of fat, replaced refined flour with a more nutritious option and lowered the overall sugar content.
These maple scones fit the bill for all of the above and I am pleased with how they came out. These will integrate seamlessly into your healthy tea party menu!
Nutrition:
Almonds: Beauty nutrients biotin and vitamin E are standouts in these heart-healthy nuts. Biotin is attributed to aiding blood sugar balance and building healthy fats in the skin to keep it supple and moist. Vitamin E is a powerful antioxidant that protects our cells from damage caused by free radicals brought on by environmental stressors, for example.
Eggs: Not only do eggs provide high biological value protein, they contain an array of B vitamins including biotin for healthy hair and skin as well as B12 which protects the nervous system and supports brain health. Eggs are also one of the most concentrated sources of choline. Some of choline’s roles include neurotransmitter synthesis (brain communication) and thus memory and cognition.
Coconut oil: Coconut oil gets plenty of hype in the media but the jury is still out on its benefits. The oil itself is about 90% saturated fat. Too much saturated fat in the diet is unhealthy because it can raise “bad” cholesterol levels. However some research suggests that coconut oil in particular is unique because it raises “good” cholesterol levels. There is no problem with enjoying it on occasion as it adds a pleasant flavor to baked goods.
- 2 cups almond flour
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp baking soda
- 2 eggs
- 2 tbsp coconut oil
- 1 tbsp maple syrup
- Line a baking sheet with parchment paper and preheat your oven to 350 F.
- In a large bowl mix your dry ingredients together: almond flour, cinnamon, ginger and baking soda.
- Next, incorporate your wet ingredients: eggs, coconut oil and maple syrup.
- Shape your dough into desired scone shapes and place on your baking sheet.
- Bake for 10-12 minutes.
