Here are my scones.
3 cups (300 g / 10 ½ oz) almond meal / ground almonds / almond flour
2 teaspoons gluten free baking powder
or ¾ teaspoon baking soda
¼ cup (60ml / 2 oz) ) macadamia nut oil or (cold pressed coconut oil or almond oil)
1 heaped tablespoon honey
1 teaspoon vanilla extract or paste
2 organic / free range eggs
Preheat your oven to 150 C.
Combine almond meal and baking powder.
Add the oil, honey, vanilla and egg.
Mix into a soft dough.
Dust your working surface with a little almond meal.
Place over the scone dough and flatten out to 1 cm thick.
Cut into rounds and place onto a baking tray.
Bake for 20 – 25 minutes or until golden and cooked through.
Remove from the oven and cool.