Grain Free Orange Rosemary Mini Scones

 

There is something about the making and eating of a scone that makes me feel very….sophisticated. Perhaps that’s because I think of scones as something classy British ladies sit around and eat at high tea…er…maybe that’s crumpets…Anyhow, scones elicit a bit of a whimsy feeling for me- especially mini ones. Any food in miniature version is just more fun to eat right?

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Grain Free Orange Rosemary Mini Scones are my favorite variation of scone that I make because they’re more of a savory scone, which may be surprising to some of you because you know I have a crazy sweet tooth. I don’t however, love sweet stuff in the morning. I’ve never been much of a waffle or pancake girl. It’s just too much sweet that early. These scones have just enough sweet in them, but the rosemary makes them almost like a biscuit rather than a scone.

orangerosemaryscones

If you like a sweeter scone, the best way to accomplish this would be to add some jam or orange marmalade on top. If you like to keep it savory, add a nice schmear of pastured (not pasteurized) butter on top and maybe a sprinkle of sea salt. Grain Free Orange Rosemary Mini Scones would make a great addition to your Christmas breakfast or brunch (rosemary is definitely a Christmas flavor to me), or you can just leave them out and let company munch on them throughout the day. I hope you enjoy these scones as much as we do!

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Ingredients:

  • 2 cups blanched almond flour (get that here)
  • pinch of sea salt
  • zest and juice of 1 orange (about 1/4 cup juice)
  • 2 tbsp fresh rosemary, chopped
  • 3 eggs
  • 1/3 cup butter, melted
  • 4 tbsp pure grade b maple syrup (like this)

Directions:

  • Preheat your oven to 350 degrees F.
  • Line a sheet tray with parchment paper
  • In a large bowl, combine almond flour, sea salt, orange zest and rosemary. Mix well with a fork to get all of the lumps out.
  • In another bowl, whisk together 2 of the eggs, the orange juice, maple syrup and butter.
  • Pour the wet ingredients into the dry ingredients and mix until well combined. This scone mixture is much more wet than a traditional scone dough so don’t be alarmed!
  • Spoon the mixture out onto the sheet tray in heaping tablespoon portions.
  • Whisk the remaining egg in a small dish. Brush the egg over the top of each scone.
  • Bake for 18-22 minutes until the scones are lightly golden on top.
  • Let cool enough to handle. Top with butter, jam, or just eat plain. Enjoy!

 

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

 

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Comments

  1. Mrs G says

    These are very nice.
    I used only 1/2 tbsp of fresh rosemary, in my opinion more than enough, otherwise it would be bitter. I also used coconut oil in place of butter for a dairy free option.

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