Monday, September 10, 2012

Paleo Scones

Okay, so the cavemen probably would not have gone to the trouble of milling almond flour and they wouldn't have had an oven but this recipe contains mostly ingredients they would have been able to find. There is a lot of controversy amongst Paleo eaters and there is quite a large gray area. I'm not trying to rock the boat here. I just want to make Paleo more accessible to those of us who LOVE baked goods. :)

Paleo Scones
Makes approximately 6 scones

2 large eggs, beaten until frothy
1/4 C Agave Nectar or Honey (Sometimes I use even less)
1 tsp vanilla
1 C Almond Flour
*1 1/2 tsp Baking Powder 
1 pinch of sea salt
1-2 tsp of Cinnamon
Fresh ground Nutmeg
1/2 C Berries or other fruit (My favorite so far is a combo of peaches and raspberries)

*This isn't really Paleo so use your judgement here. Some consider substitutes like whipped egg whites or even the 2 parts cream of tartar to 1 part baking soda more acceptable. I choose to pick my battles and since this is a miniscule amount per serving and doesn't seem to affect my progress, I use baking powder

Preheat oven to 375 and line pan with parchment paper (or don't, it's just a little harder to get them off)

Mix the dry ingredients in a large bowl. Pour in the eggs, honey, and vanilla. Stir until combined. Fold in berries/fruit, or leave plain! 

Using 2 tablespoons or a cookie scoop, drop batter on pan into about 6 even scones. Each scone is usually 1-2 heaping tablespoon(s).

Bake in the oven for 12 minutes. (You're looking for golden brown tops.) 

Now here is the most important part. I'm not kidding... You have to let these guys cool for at least 10 minutes before digging in. Please don't skip this step. The cooling process gives them that crispy, delicious outside that scones have. :)


This recipe is super easy to change up so have fun with it! Just be sure you end up with a thick batter, because if you don't, you will end up with something that resembles muffin tops. Not that that's a bad thing, they're just not as good that way!

This recipe was adapted from George Stella. (

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