NOTES:
*For a vegan option, use 2 flax eggs instead of regular eggs. Mix 2 tablespoons of ground flax seed in a bowl with 6 tablespoons of water and allow it to sit for 10 minutes, stirring occasionally, until it reaches the consistency of beaten eggs.
*You can also use melted butter if you aren’t dairy-free. If you go this route, use 6 to 7 tablespoons.
ADAPTATIONS:
*If you prefer baking with gluten-free all-purpose flour, make my Vegan Strawberry Scones.
*Add ½ cup of chocolate chips if you enjoy berries and chocolate together.
*If you don’t need the scones to be dairy-free, use melted butter instead of avocado oil.
*Because almond flour works differently than many other kinds of flour, I don’t recommend replacing it with anything else. Cassava flour sometimes works as a 1:1 replacement if you’re willing to experiment. Otherwise, it’s best to stick with almond flour. Coconut flour won’t work as a replacement without making several other changes to the recipe.
*If you prefer baking with coconut sugar instead of pure maple syrup, use 1/2 cup of coconut sugar and add an extra 1/2 cup of avocado oil or coconut milk.
*For a keto recipe, replace the pure maple syrup with 1/2 cup sugar-free granulated sweetener and add an extra 1/2 cup of avocado oil or coconut milk. This is a great option if you follow a keto diet or a low carb diet.
*Stir 1 tablespoon of lemon zest into the scone dough mixture to add some lemon flavor.
*If you have tapioca starch (or tapioca flour) on hand, use 4.5 cups of almond flour and 1/2 cup of tapioca flour. This will make the texture of the scones even better.
*Add 1/2 cup of dried fruit such as raisins, dried blueberries or freeze dried strawberries.
STORAGE:
*Store scones in an airtight container in the refrigerator for up to 1 week. You can also freeze scones in a large zip lock bag for up to 3 months. To reheat scones, place one on a plate and microwave it for 15 to 30 seconds, or until warm.
