Ingredients
Method
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a medium bowl, whisk together almond flour, salt, and baking powder.
- In a large bowl, mix melted butter and sugar. Stir in the egg and vanilla extract until fully incorporated.
- Add the dry ingredients to the wet ingredients and mix until just starting to combine.
- Add the milk and mix until a soft dough forms.
- Chill the dough in the freezer for 10-15 minutes to make it more workable.
- Shape the dough into a ball on a clean surface, then flatten it into a thick disc and cut into 6 triangles.
- Transfer triangles to the prepared baking tray. Sprinkle with slivered almonds and brush tops with milk.
- Bake for 18-20 minutes, or until golden brown. Let cool slightly before drizzling with powdered sugar glaze.
Notes
- Ensure your almond flour is finely ground for the best texture.
- Do not overmix the dough after adding the milk, as this can make the scones tough.
- Chilling the dough is crucial for easier handling and a better scone shape.
- For a richer glaze, use heavy cream instead of milk. Allergens: Tree nuts, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Do not overmix the dough after adding the milk, as this can make the scones tough.
- Chilling the dough is crucial for easier handling and a better scone shape.
- For a richer glaze, use heavy cream instead of milk. Allergens: Tree nuts, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.