I’ve been meaning to make scones for a while now.
They are so easy to make, I don’t know why I don’t have three or four kinds of scones just lying around the apartment right now.
For my debut scone, I wanted to give ya’ll something warm, classic…and spicy. Enter: chai.
Chai is a mixture of aromatic Indian spices and herbs, a cornucopia of my absolute favorite tastes: almonds, cardamom, cinnamon, nutmeg. And, unfortunately, my most loathed spice: clove.
….I don’t do cloves.
I had my wisdom teeth removed in high school and promptly developed dry sockets (stay with me). The remedy for this was not a round of antibiotics (whew!), but clove extract. Lots of it. I reeked of clove, and tasted nothing but for weeks.
Weeks.
Ten years later, I can appreciate the small amount in the chai tea that I’ll order at my favorite Indian Restaurant here in Omaha.
But any more than that? No. No, thank you.
I didn’t use any cloves in these Honey Chai Scones, and I think they taste just fine. I actually think they taste quite heavenly.
So, Yes. Yes to high-protein, low-sugar, gluten-free, dairy-free Honey Chai Scones.
Honey Chai Scones
- 3 cups homemade almond meal
- 3 eggs
- 1/4 cup grapeseed oil
- 2 tablespoons honey (or agave)
- 25 drops stevia
- 3/4 teaspoon cardamom
- 3/4 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 allspice
- pinch of clove*
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
1. Preheat oven to 350° F.
2. Line a baking sheet with parchment paper.
3. Combine 3 cups homemade almond meal, cardamom, cinnamon, nutmeg, ground ginger, baking soda, allspice, clove, and salt in a large bowl.
4. Whisk together eggs, grapeseed oil, honey, stevia, and vanilla extract until well blended.
5. Combine wet ingredients with the dry and mix well.
6. Drop about 1/3 cup of the batter for each scone onto the parchment paper.
7. Bake for 22-24 minutes, or until the tops of the scones are golden brown and a toothpick inserted into the middle comes out clean.
Let cool for 20 minutes, then enjoy with some hot coffee in the morning or as dessert in the evening.
*You, my friends, are more than welcome to add a pinch (or more!) of clove–drop me a note on the comment section below and tell me how much you used and how well they turned out.
20. January 2011 at 7:35 pm
Thank you, Thank you, Thank you! I went gluten-free a year ago and the only thing I miss in the morning are scones. I tried this a week ago and they are still perfect (its amazing I even have one left)
Gluten free in Colorado
21. January 2011 at 12:04 pm
L.H., I am so glad you are digging the scones. I was the same way–I missed breakfast pastries and on the go breakfast foods. Let me know if there are certain flavors of scones you'd like to see in the future!
3. November 2011 at 10:54 am
Tried these scones last week…they ROCK!!! Love, love, loved them! I used coconut nectar in place of the honey and they turned our perfectly. Only problem is they are so yummy it’s hard to quit eating them…and they are very filling so you have been warned! Thanks for your great recipes, I haven’t met one I didn’t like.