Gluten-free Honey, Almond & Orange Scones
Serves: 12
 
Ingredients
  • 2 1⁄2 cups gluten-free all-purpose flour blend*
  • 1 cup blanched almond flour*
  • 1 tablespoon baking power
  • 1⁄4 teaspoon fine sea salt
  • 1⁄2 cup cold unsalted butter, cubed
  • 1⁄3 cup sliced almonds, coarsely chopped
  • 1 cup plus 1 tablespoon cold heavy whipping cream, divided
  • 3 tablespoons plus 1⁄4 teaspoon honey, divided
  • 1⁄2 teaspoon orange blossom water**
Instructions
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in chopped almonds.
  3. In a small bowl, whisk together 1 cup cream, 3 tablespoons honey, and orange blossom water. Add to flour mixture, stirring until a shaggy dough begins to form. Working gently, bring mixture together in bowl with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at a time, until it does. Dough should be somewhat firm.)
  4. Turn out dough on to a lightly floured* surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 2-inch flower-shaped cutter dipped in flour*, cut as many scones as possible from dough without twisting cutter, rerolling scraps as necessary. Place scones on prepared baking sheet. Freeze scones for at least 20 minutes.
  5. In a very small bowl, whisk together remaining 1 tablespoon cream and remaining 1⁄4 teaspoon honey. Brush tops of scones with cream mixture.
  6. Bake until edges of scones are golden brown, 20 to 25 minutes. Serve warm or at room temperature.
Notes
*We used King Arthur Gluten-Free Measure for Measure Flour and Bob’s Red Mill Super-Fine Almond Flour.
**We used Cortas Orange Blossom Water.
Recipe by TeaTime Magazine at https://teatimemagazine.com/gluten-free-honey-almond-orange-scones/