Almond Scones + Mashed Fig

Remember those Kraft snack packs with the cheese and crackers and red stick to spread it? Those were my faaavourite growing up… and let me tell you, it’s because of that stick.  The joy of being able to customize each bite carries over to my love of scones. The leisurely array of spreads brings me to sit back and just enjoy, perfect to savour during a break, or over tea with friends.

This recipeIMG_1517 is gluten-free and friendly for paleo diets as it uses almond flour in place of white flour. Of course, it imparts a nuttier, rich taste, and is higher in protein with healthy fats to be nutritiously filling. Almonds pair nicely with figs, so I grabbed a few, mashed it with a fork and made my own whole food spread. 

Almond Scones + Mashed Fig

  • Servings: 8 medium scones
  • Print


  • 3 cups almond meal or flour IMG_1483
  • 2 tsp GF baking powder 
or 3/4 tsp baking soda
  • 3 tbsp coconut oil
  • 2 tbsp almond milk
  • 1 tbsp honey
  • 2 eggs
  • 8-10 soft smyrna figs
  • Optional: 1 tsp vanilla, 2 tsp cinnamon, 1 tsp nutmeg

Let’s bake:

IMG_1487 IMG_1488

  1. Preheat oven 300F.
  2. Sift together the almond flour, baking powder/soda (and spices) in a large bowlIMG_1491
  3. Pour the oil over the flour and rub it in the flour with your fingers.
  4. Whisk the eggs in a small bowl, adding the vanilla honey and almond milk.  Pour the mixture over the dough slowly, and knead with your hands until the dough just comes together.
  5. Transfer the dough to a floured work surface and use a rolling pin and hands to form a 1-inch thick circle. IMG_1532
  6. Cut into 8 pieces with a sharp knife, and transfer to a greased or lined baking pan, 2 inches apart from each other.
  7. Bake for 20 -25 minutes until golden brown and cooked through. Remove from oven and let cool slightly on a wire rack.
  8. Prepare your fig spread by mashing with a fork in a small bowl.
  9. Serve warm.




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