Almond Flour Ginger Scones with Honey Recipe

Grain-free Paleo ginger scones made with almond flour, chocolate chunks, and ginger. Sweetened naturally with honey and free of cheese.

For the Scones: – 3-1/4 cups almond flour – 1 cup chopped walnut – 1/2 teaspoon baking soda – 1/2 teaspoon salt – Rind of one orange – 1 tablespoon orange juice – 1 teaspoon finely chopped ginger or 1/2 tsp ground ginger – 1/2 cup honey – 1/2 cup melted butter or coconut oil – 1 teaspoon vanilla – 2 egg – 2 cups dark chocolate chips optional For the Honey Orange Cream Cheese Frosting: – 4 ounces cream cheese 1/2 pack – 1 tablespoon orange juice – Zest of whatever rind is left on the orange you massacred for the scone – 2 tablespoons of cream/milk/almond milk – 1 tablespoon honey



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Turn on oven to 350. According to Nestle Tollhouse, mix wet ingredients in a medium bowl before adding dry ingredients. 

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Before baking, I let my dough sit for 10 minutes to overnight. Apply dough to a sprayed/oiled cookie sheet or parchment.

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Scones should be golden brown after 12–18 minutes. Our almond flour scone may look mushy and undercooked when it comes out of the oven, but the ridges are golden.

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Let scones cool on wire rack before frosting! Room-temperature cream cheese mixes best with other ingredients.

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Stir/whip all icing ingredients in a bowl. Ice scones as desired after cooling. Note: This scone is so tasty the icing is optional, so skip it.

Also See

Beet Ravioli With Butternut Squash Sauce Recipe