The crunch of the occasional almond sliver and the zing of a hidden curl of orange zest perfectly complement the scone’s moist, slightly sweet crumb, leaving you with a vibrant, tasty treat for a Sunday breakfast or Tuesday night dessert.
Yield 8 scones
2 cups of blanched almond flour
2/3 cup of coconut flour
1/2 cup of tapioca powder
1 teaspoon of baking soda
1/4 teaspoon of salt
4 tablespoons of cold unsalted butter (substitute palm shortening if absolutely necessary)
The zest and juice of 1 large orange
2 large eggs
1/4 cup of organic cane sugar, coconut sugar, or maple crystals
Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.
In a large bowl, combine the blanched almond flour, coconut flour, and tapioca powder with the baking soda and 1/4 teaspoon of salt. Stir with your hands, taking care to break up any clumps in the almond flour.
Cube up the unsalted butter and add it to the bowl with the flours. Using your hands, squish the butter into the flour until the dry ingredients become the texture of slightly-moist sand. No big clumps of neither butter nor flour should remain.
Push some of the flour to either side of the bowl to make a good-sized well in the center.
Grab the orange, give it a good rinse, dry it off, then zest it over a medium-sized bowl. You should wind up with about 2 tablespoons of zest.
Rub the orange up and down along the counter, then cut it in half and squeeze out all of the juice. Add it to the bowl with the zest and add in the eggs and sugar, then whisk to combine.
Pour the wet ingredients into the well you created with the dry ingredients, then stir with a spatula to combine. Use your hands to squish the dough into a large ball.
Transfer the ball of dough to the prepared baking sheet, then flatten and shape into a large circle about 1 inch thick. Using a large, sharp knife, cut the circle in half, then cut each half into 4 triangles.
Evenly space on the sheet, then bake on the middle rack of the oven until golden brown and firm to the touch, about 22 minutes. DO NOT OVERBAKE! Almond flour baked goods tend to dry out very easily, so it’s better to underbake them than overbake.
Let cool on a wire rack for about 15 minutes, then store in a tupperware container or eat immediately!