There is only one word to describe these scones… AWESOME! Bake these for your next brunch and don’t be surprised when everyone asks for the recipe. These are gluten-free, made with almond flour and use honey as the sweetener.
Vanilla Fig Almond Flour Scones with Pistachios (Gluten-Free)
Recipe Type: breakfast, gluten-free,
Author:
Prep time:
Cook time:
Total time:
Serves: 12
Figs and pistachio create a magical masterpiece for your mouth.
Ingredients
- 2.5 cups blanched almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup melted butter
- 1/4 cup local honey
- 2 large organic eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped figs, plus additional for garnish
- 1/2 cup chopped pistachios
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, salt, and baking soda.
- In a large bowl, whisk together butter, honey, eggs and vanilla.
- Stir the dry ingredients into the wet until thoroughly combined. Fold in the pistachios and figs.
- Place dough onto parchment and shape into a rectangle, about 1 inch thick. Cut into triangular wedges. Place a fig garnish onto each wedge.Separate wedges to allow to cook evenly (see note).
- Bake for 12-17 minutes, until golden brown, or toothpick inserted in scone comes out clean. Let cool for 30 minutes on baking sheets, then serve.
Notes
The dough is a bit soft, so it is easier to chill your cut wedges for 30 minutes in the fridge, before spreading them out on the baking sheet. Alternately, you can drop the batter in scant 1/4 cups, 2 inches apart, onto baking sheet.
This looks delicious!!
Thanks, Jen! You will love these scones!!!
your recipes are sounding delicious…just found you!
Thank you, Nancy! This is one of my favorites! It is sooooo delicious. You will love it! And your friends and family will think you have gone to a gourmet cooking school when you whip this out!
Oh my these were fantastic!! My whole family loves them and I keep going back for more 🙂 I made these with pecans instead of pistachios as I had those already and obviously it turned out great. Thank you for your yummy yummy recipes!
Yum!! Pecans instead of pistachios…great idea! Glad you and your family loved these. They are one of my favorite recipes especially when I have company. You can also freeze the dough and pull out when needed to slice and bake. Thanks for sharing!!
These scones are amazing!
The first time I made them I didn’t make any changes to try and understand the texture, flavor and heart of the recipe. We LOVED them just as they were! The next time I made them I made adjustments on my eaters and loved it just as much! The adjustments I made were…1. I replaced the figs with soaked raisins, and added about 2 T of 72% dark chocolate chopped up. When they were finished cooking, I drizzled a little melted down dark chocolate and coconut oil! They were good fresh but they were the BEST after a couple of hours! I am making them again for a friends birthday tomorrow but I am going to make them tonight!!!! SOOOOO Good!
Hi Chavonne! Thanks for your awesome feedback. I love your changes to the scones. This is such a versatile recipe as you can use the base recipe and add any additions you want to make ever more amazing and different scones. So glad you liked them and thanks again for letting us all know! Happy spring, Amanda!
did you use dried figs for this recipe??
HI Amelia,
Yes, dried figs.