By The Sweat Life Editors | Recipe by Devon Brodsky
Here at The Sweat Life, we go weak in the knees for anything from the kitchen made with honest, simple ingredients — these Grain-Free Scones fall squarely in our favorite category, and do not disappoint! We were excited when the recipe came across our desk, and first tried it out at home in the family kitchen over Christmas. (See our photo above.... Hey, we have to try before we can recommend to you!) The results were even better than we imagined, and the whole family was popping these babies for breakfast and snack throughout the day. (You can even warm them up for a toasty treat on a cold NYC day.)
Devon Brodsky, the home chef behind this recipe, explains the allure: “The recipe has LONG been worked on and has been pretty much perfected. Everyone who has tried them are absolutely addicted, and they ask me to make them all the time — even people who aren’t grain-free or gluten-free love them!”
And bonus — this is a reader-submitted recipe! So if you ever have a great recipe to share with us, send it our way, and we will try it out. Enjoy!
Devon’s Grain-Free Scones
Preheat oven to 350 / Line a baking pan with parchment paper
- 2 cups almond flour
- 1/3 cup ground flax seed (I use golden flax)
- ½ teaspoon baking soda
- ½ teaspoon Himalayan salt or Celtic salt
- ½-1 teaspoon cinnamon
- ½ teaspoon vanilla
- 1/3 cup coconut oil (melted)
- 1/3 cup agave or brown sugar or coconut sugar
- 2 eggs
- 1/3+ cup chocolate chips - or anything else you want to add, i.e. Craisins, raisins, nuts, dried cherries, etc.
(I use EnjoyLife chocolate chips, but sometimes use a bigger chip to change up the texture)
- Mix together first 5 ingredients.
- Add vanilla to eggs and oil, and mix in to dry ingredients.
- Add agave, mix well, then add whatever you like to flavor them, chocolate chips etc. Put them in the fridge for just a few minutes to firm up… not long (5 minutes tops).
- Scoop out onto baking pan and cook 15-20 minutes until nice and brown, but not burnt on bottom.
Should make 6-8 depending on the size you like. Store in fridge after a day, or freeze, or eat all at once!
** Hemp Seeds ** I sometimes add a small scoop of hemp seeds, mostly if I make them for a breakfast scone since it’s added protein. NOTE: Gives it a bit of different texture.
Devon Brodsky is an editor at new travel and leisure site, VacationStyle.com, launching in 2015. VacationStyle is an online showcase of coveted vacation spots,
exclusive insider tips, and a fully curated shop for each destination to fill your suitcase. The site breaks down each location, so that you know where to go and how to be perfectly styled for each occasion. Devon also loves to bake and perfect her simple, healthy treats in the kitchen.