Almond Flour Scones
I've become intrigued with almond flour baking recently. I'm not GF, just am looking for variety. I've tried almond flour scones with unsatisfactory results. All the recipes I find call for melted butter, instead of cold butter cut in to the dry ingredients. The resulting dough is more like a sticky batter, and the texture is odd. Would it work to use a more traditional method (cold butter cut in like pastry) with almond flour? Should I sub some wheat flour for some of the almond flour? Thanks!
Comments
Hi Nancy - Since you are just adding almond flour for flavor, I would start by substitute a smaller amount of almond flour for wheat flour. We generally recommend substituting no more than 1/4 of the flour in the recipe with almond flour. Since almond flour lacks gluten and is much higher in fat and moisture than all-purpose flour, any more than that will significantly throw off the texture of baked goods. Best, Lynn C.