Deliciously fragrant and flavorful grain free scones, featuring candied orange peel and crushed pistachios.

Units Scale

For the Scones:

2 cups blanched almond flour (sifted, plus additional for rolling out dough)

6 tbsp unsalted pistachio nuts (3 tbsp finely crushed, 3 tbsp coarsely crushed)

1/4 cup maple syrup

1 egg

2 tbsp almond milk (Califia Farms recommended)

1/2 tsp baking soda

1/4 tsp salt

3 tbsp coconut oil (soft solid form)

Zest of 2 lemons

1/4 cup candied orange peel (see recipe below)

For the Candied Orange Peel:

2 organic oranges

1/2 cup sugar

1/2 cup water (slightly less than a full half-cup)

3 tbsp sugar

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Scones:

Preparation:
- Preheat the oven to 350°F (175°C).
- Line a cookie sheet with parchment paper and set aside.
Mix Dry Ingredients:
- In a large mixing bowl, combine almond flour, both finely and coarsely crushed pistachio nuts, baking soda, salt, and lemon zest.
Add Wet Ingredients:
- Pour in maple syrup, egg, and almond milk. Mix until the mixture starts to come together.
Incorporate Coconut Oil:
- Using a fork, fold in the coconut oil, allowing it to crumble within the dough.
Add Candied Orange Peel:
- Stir in the candied orange peels until evenly distributed.
Shape the Dough:
- Lightly flour your countertop with some almond flour.
- Turn out the dough onto the counter and shape it into a disc, about an inch thick.
- Cut the disc into triangles or, for a more refined look, use a round biscuit cutter.
Baking:
- Place the scones on the prepared cookie sheet.
- Bake for 18-20 minutes, aiming for a golden crust. Adjust based on preference: slightly underdone for a softer inside or fully done for a crisper finish.
Serving Suggestion:
- Serve with tea or coffee. A glaze drizzle can be added for an extra touch.

Candied Orange Peel:

Preparation:
- Wash the oranges thoroughly and dry them.
Peel the Oranges:
- Cut off the tops and bottoms of the oranges for stability.
- Carefully peel off the skin, getting as close to the flesh as possible, and minimize the white pith.
Blanching Process:
- Cut the orange peels into desired thickness.
- Place them in a saucepan, cover with water, and bring to a boil. Drain.
- Repeat this blanching process two more times.
Sugar Syrup:
- In the same saucepan, combine 1/2 cup sugar and the scant 1/2 cup of water.
- Bring to a gentle boil, stirring to dissolve the sugar.
- Add in the sliced peels, ensuring all are submerged in the syrup. Leave for 15 minutes.
Coating:
- Drain the peels, reserving the syrup for other uses.
- In a separate bowl, toss the sticky peels with 3 TBL of sugar until well-coated.
Drying:
- Spread the sugared peels on a parchment-lined cookie tray in a single layer.
- Place in an oven set to the lowest possible temperature (around 170°F or 75°C) and dry for 30 minutes to an hour, depending on the thickness of the peels.