Description
Fragrant grain-free scones with candied orange peel and pistachios. A delightful treat for tea time!
Ingredients
Units
Scale
- 2 cups (473 ml) blanched almond flour
- 6 tbsp unsalted pistachio nuts
- 1/4 cup (60 ml) maple syrup
- 1 egg
- 2 tbsp almond milk
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 tbsp coconut oil
- Zest of 2 lemons
- 1/4 cup (60 ml) candied orange peel
- 2 organic oranges
- 1/2 cup (118 ml) sugar
- 1/2 cup (118 ml) water
- 3 tbsp sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Line a cookie sheet with parchment paper and set aside.
- In a large mixing bowl, combine almond flour, both finely and coarsely crushed pistachio nuts, baking soda, salt, and lemon zest.
- Pour in maple syrup, egg, and almond milk. Mix until the mixture starts to come together.
- Using a fork, fold in the coconut oil, allowing it to crumble within the dough.
- Stir in the candied orange peels until evenly distributed.
- 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 use a round biscuit cutter.
- 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.
- Serve with tea or coffee.
- Wash the oranges thoroughly and dry them.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- For easier mixing, ensure the coconut oil is softened to room temperature before adding it to the dough.
- To make ahead, bake the scones and store them in an airtight container at room temperature for up to 2 days. Reheat gently before serving.
- If you don’t have candied orange peel, substitute with 1/4 cup of finely chopped dried orange peel or zest.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 15
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 25
- Fiber: 3
- Protein: 5
- Cholesterol: 50