These low-carb and grain-free Orange Cardamom Scones make a perfect choice for a guilt free breakfast or afternoon pick-me-up. The tender texture melts in your mouth while the crunch of pecans gives them character. The orange flavor is balanced nicely with the spice of the cardamom and the nutty taste of pecans.
With the days of summer drawing to a close and a chill in the air, it’s the perfect time of year to enjoy a cup of tea and some scones. These scones are quick to whip up and fill the whole house with the warming scents of orange and spice.
Since the recipe calls for orange zest, I recommend using an organic orange for the zest as conventional oranges are sprayed with pesticides that may not wash off the skin. Another tip to make things easier is to bring all of your ingredients are room temperature before you start. If the ingredients are too chilled, the coconut oil can harden and it will be more difficult to work the oil evenly though the dry ingredients. I purchase almond flour in large quantities and store it in the freezer, so I set out the portion I need an hour or so before I begin making the recipe.
Enjoy these scones and the last days of summer. After a scorching summer, I am grateful for cooler temperatures.
Low-Carb Orange Cardamom Scones
- 2 1/2 cups almond flour
- 1/3 cup stevia erythritol mix
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- Zest from one organic orange finely chopped
- 1/3 cup coconut oil melted
- 2 large organic pasture raised eggs, room temperature
- 1/2 teaspoon organic orange extract
- 1/3 cup chopped pecans
Preheat oven to 350 degrees Fahrenheit.
Line two cookie sheets with parchment paper.
Sift together the almond flour, granulated sweetener, ground cardamom, sea salt and baking soda. Stir in orange zest.
Mix in coconut oil using a whisk or a pastry blender until well blended.
Add eggs and orange extract and mix in using a spoon.
Stir in pecans.
Spit dough into two equal pieces. Shape each half into a disk and place one one each baking sheet. Roll or press each disk to form a circle of dough about 1/2 inch thick and 9 inches in diameter.
Using a butter knife, cut each circle into 8 pieces. To avoid damaging the pan, do not use a sharp knife for this procedure. Separate the pieces so they are at least and inch apart.
Bake for 15-17 minutes or until golden brown or a toothpick inserted comes out clean.