tonight we are heading off to north carolina where frank’s grandfather will be inducted into the north carolina tennis hall of fame. it will be a quick trip, but we will both be happy to spend time with his family, as we don’t often get to do. because airport food is a nightmare for me – there is frequently nothing there that is substantial to eat and also digestible – i decided to make these scones to snack on. they are grain-free, meaning that they contain zero flour of any kind. rather, they are made with almond meal. i have dabbled with almond meal, substituting parts of recipes with it, and once making chocolate chip cookies with it. the almond meal yields a slightly denser cookie, and a less flaky scone. in any event, almond meal has proven to be a good replacement and easier to digest!
recipe adapted from Delighted Momma
::dry mix::
2 cups almond meal
¼ teaspoon fine grain sea salt
1 teaspoon baking soda
1 cup currants (or fruit of your choosing)
¼ cup unsweetened shredded coconut
::wet mix::
2 tablespoons maple syrup
1 egg
::directions::
preheat oven to 375 degrees
in a large bowl combine the dry ingredients: almond meal, salt, baking soda, currants, coconut
in a small bowl combine the wet ingredients: maple syrup and egg
combine the wet and dry ingredients and stir until mixed (I would suggest using a spatula, the mixed ingredients can be sticky)
turn dough onto the counter and form a round disk about an inch thick – cut into 8 slices
place slices on a baking sheet lined with parchment paper
bake for 10-12 until lightly golden
::enjoy::