Big Apple Molasses Scones Grain & Gluten Free

I remember the first time I set foot in New York City. It was big, scary and bright, but there was something I loved about it. I was with my mother on a short business trip. In the two days we were there I discovered so many things to see and do, but what I liked most about the city was not the typical night life or the art museums, it was the fact that anyone could blend in anywhere. You can slip into anonymity with the buildings towering over you and pretend to belong, no matter what you look like or where you are.  That was good for me, being a nerdy teenager with (pre-Warby Parker) big black-rimmed glasses. Nobody told me I didn’t belong. And somehow I felt different in the Big Apple, but in a good way. In a cool way.

I made these scones a couple of times before I got the recipe just right. Not too sweet, but an abundance of flavor, with hints of cinnamon complimented by the rich taste of molasses. Perfect for a fall breakfast treat. Keep uncovered for maximum crisp.

Big Apple Molasses Scones


3 cups almond flour or meal

1 tsp baking soda

1/4 cup butter- cold, cut into small chunks

1 tsp cinnamon and some extra for dusting scone

1 tsp ground ginger

1 egg

1 tablespoon molasses

2 tablespoons honey

1 diced  peeled apple

Method: Preheat oven at 350˚. Mix dry ingredients together then add butter chunks- cut into flour & spice mixture, you can do this with the dough cutter/scraper tool shown in the picture below, a pastry cutter or you can also massage the butter with your hands into the mixture if you have neither of those tools. I like to blend it with my hands to get an even combination. Next, add the egg and mix thoroughly, mashing the mixture so that there are few lumps. Add the honey and molasses and throw in the apple chunks last. Prepare a baking sheet with parchment paper. Now for the tricky part, form a round ball of dough and mash it down with your hands into a disk shape about 8″-10″ inches round and one inch high onto the parchment paper. Cut into six to eight triangular slices. Carefully separate the pieces of dough onto the baking sheet to give them enough room to bake without touching each other,a couple inches apart should do. Dust with cinnamon before popping them into the oven. Bake for about twenty minutes or until a golden brown. You can keep these uncovered. I find they become soft when covered, and I like them little crispy. They will last for about three to five days depending on temperature and climate.

Cut into eight pieces, these will rise and spread so it's important to separate the dough before baking.

Cut into six to eight pieces. These will rise and spread so it’s important to separate the dough before baking.

Big Apple Scones Spoon&Apron 2

Big Apple Scones Spoon&Apron 3

Big Apple Scones Spoon&Apron 1

Big Apple Molasses Scones go well with buttered coffee.