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Homemade Almond Flour Ginger Scones with Honey Orange Frosting photo
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Almond Flour Ginger Scones with Honey Orange Frosting

These scones are a delightful treat! With nutty almond flour and a sweet honey orange frosting, they're perfect for any occasion.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Baking, Gluten-Free, Scones
Servings: 8 servings

Ingredients

For the Scones:

  • 3.25 cups Almond Flour
  • 0.5 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 1 unit Orange Rind freshly grated
  • 1 cup Chopped Walnuts
  • 1 teaspoon Ginger finely chopped or ground
  • 0.5 cup Honey
  • 0.5 cup Melted Butter or Coconut Oil
  • 1 tablespoon Orange Juice
  • 1 teaspoon Vanilla Extract
  • 2 units Eggs
  • 2 cups Dark Chocolate Chips optional

For the Honey Orange Frosting:

  • 4 ounces Cream Cheese
  • 1 tablespoon Orange Juice
  • 2 tablespoons Cream or Milk/Almond Milk
  • 1 tablespoon Honey

Instructions

Step-by-Step Instructions:

  • Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Step 2: In a mixing bowl, combine almond flour, baking soda, salt, and orange rind. Mix well.
  • Step 3: Stir in walnuts and ginger.
  • Step 4: In another bowl, whisk together honey, melted butter, orange juice, vanilla extract, and eggs until smooth.
  • Step 5: Pour the wet mixture into the dry ingredients and mix until just combined. Fold in chocolate chips if using.
  • Step 6: Scoop the dough onto the baking sheet, forming 8-10 small rounds. Flatten slightly.
  • Step 7: Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
  • Step 8: For the frosting, beat together cream cheese, orange juice, orange zest, cream, and honey until smooth.
  • Step 9: Frost the scones once cooled slightly. Enjoy warm!

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Baking Sheet
  • Parchment Paper
  • Whisk
  • Spatula

Notes

  • Store scones in an airtight container at room temperature for up to 3 days.
  • Freeze individual scones wrapped in plastic for up to 2 months.
  • Reheat leftover scones in the oven for a few minutes before serving.