Paleo Peach Scones recipe

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Ingredients

2 cups almond flour
½ cup tapioca flour
½ cup coconut palm sugar, plus more for sprinkling
¼ cup coconut flour
4 teaspoons baking powder
1 teaspoon sea salt
6 tablespoons cold unsalted butter, cut into cubes
2 large eggs at room temperature
⅓ cup unsweetened coconut cream
½ teaspoon vanilla extract
¼ teaspoon ground cardamom
¼ teaspoon freshly grated nutmeg
1 cup diced fresh peaches

Nutrition Info

396.9 calories
carbohydrate: 29.8 g
cholesterol: 69.4 mg
fat: 28.8 g
fiber: 3.6 g
protein: 8.7 g
saturatedFat: 10.2 g
servingSize: -
sodium: 487.7 mg
sugar: 15.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  2. Stir almond flour, tapioca flour, 1/2 cup coconut sugar, coconut flour, baking powder, and sea salt together in a bowl using a fork to break any lumps of baking powder. Cut butter into the flour mixture with a pastry cutter.

  3. Beat eggs, coconut cream, vanilla extract, cardamom, and nutmeg together in a separate bowl until smooth, pour into the flour mixture and stir with a spatula just until evenly moistened and sticky. Gently fold diced peach into the mixture.

  4. Shape the dough into a ball and move to the prepared baking sheet. Sprinkle coconut sugar over the top of the dough ball. Press dough into a somewhat flattened disc.

  5. Bake in preheated oven until surface is dried, about 10 minutes. Cut the disc into 8 wedges and continue baking until golden brown on top, 10 to 15 minutes more. Let cool on sheet for 5 minutes before moving to a wire rack to cool completely.

Recipe Yield

8 scones

Recipe Note

You may have noticed a few peach recipes lately! I am enjoying eating them and cooking with them! I hope you love my paleo peach scones as much as we do! I even spread a little almond butter on mine when they were warm.

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