Jun 05, 2013

Trail Mix Scones. Grain-free and Oil-free.

Yes! I think I am finally getting some good recipes together for you in the world of healthy baked goods. Thanks to Elana of Elana’s Pantry where I got the idea for these yummy scones. She’s a gluten-free goddess, but not vegan and not oil-free. So I switched up her recipe a bit (no egg), added more dried fruits, nuts and seeds and voilà! A nutrient-dense goodie for my cherished readers… hey, that’s you! 😉

When I used to be a baker, I made fabulous scones… but they were absolutely LOADED with butter. The greatest part about this oil-free recipe is that you can use whatever dried fruits, nuts and seeds you have on hand. As long as they all add up to 2 cups.


       ~ dry

  • 2 cups blanched almond flour
  • ½ tsp baking soda
  • ¼ cup dried apricots, chopped
  • ¼ cup dried cranberries (if you look hard enough you can find some that are sweetened with fruit juice instead of sugar)
  • ¼ cup raisins (I used Hunza raisins but you can use regular brown or golden)
  • ¼ cup goji berries
  • ¼ cup chopped pecans
  • ¼ cup raw sunflower seeds
  • ¼ cup raw pumpkin seeds
  • ¼ cup raw, unhulled sesame seeds
  • 2 tsp raw chia seeds

       ~ wet

  • 1½ TBS flax meal + 3 TBS water
  • 2 TBS raw honey or Grade B maple syrup
  • ½ tsp almond extract (optional, but adds a nice flavor–you could also use vanilla)
  1. Preheat oven to 350 degrees F.
  2. Combine the flax meal with the water and set aside.
  3. Mix all dry ingredients together.
  4. Add flax mixture and remaining wet ingredients.
  5. Smush everything together with your hands until the mixture forms a dough-like consistency. Just keep turning and smushing. It takes a few minutes.
  6. Place the dough onto a parchment-lined cookie sheet.
  7. Shape into a rectangle, about ¾ inch tall.
  8. Slice the dough in half, in half again and then slice each quadrant into triangles (see photo above)
  9. Separate the triangles slightly and bake for 15-17 minutes until lightly golden on top.
  10. Serve!
Makes 16 scones. Enjoy!
Healthy trails,


9 responses to “Trail Mix Scones. Grain-free and Oil-free.”

  1. Anonymous says:

    WOW Helyn these look amazing!

    I love your blog and all of your recipes are amazing.

    I started my blog recently it is so great to have a community of Nutritarians posting delicious recipes at this rate we will never run out of recipes and inspiration.

    Nutritarian Aussie Girl

  2. Helyn says:

    Thanks, Laura! I know, it's so exciting isn't it?!! More and more people eating to live!

  3. Anonymous says:

    Hi Helyn – it is very exciting!!

  4. Anonymous says:

    I wanted to let you know that I made these and they were great. This was my introduction to blanched almond flour. Thanks for a wonderful blog and please be sure to let us know when your cookbook is in publication; I will be the first in line to order.

  5. Helyn says:

    Thanks for the feedback, Brenz! Yep, the cookbook is in the works 😉

  6. Joi says:

    wow, I love the photos, and I will have to
    try the scones!

  7. Helyn says:

    You're welcome Joi! Thanks for the feedback.

  8. Jeremiah Brittain says:

    Hello. I just made these and they are great, I’m definitely going to make them again soon. I was wondering, is the almond flour completely necessary? The flour in just 1 batch is about $5. If I use whole wheat flour will they not turn out as well? Thank you.

    • helynskitchen says:

      Hi there! Well the almond flour is what gives the scone its moisture (it is high in fat). If you use another flour you’d have to compensate for that somehow. I’m not sure… maybe adding some nut butter and a little applesauce with regular flour would work. Let know know if you try it! Glad you enjoyed the recipe. xo

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