When I hear the word scone, I immediately think of an idyllic setting in the English countryside. It’s common to think of scones as an English version of the American biscuit, but that’s not exactly accurate. A scone is a type of pastry similar to shortbread, but with a different fat-to-flour ratio. The single-serving cakes are typically made of grain flour with baking powder for leavening, and baked on shallow pans. They are often lightly sweetened or glazed. These Paleo scones substitute almond flour and coconut flour for grain flour, and are seasoned with chopped, candied ginger. For an extra-special taste sensation, drizzle pure ginger syrup over the top. Serve for breakfast or during afternoon tea time with hot Earl Grey tea. If you prefer not to have the added sugar of crystallized ginger feel free to substitute raisins, currents or even blueberries.
This paleo scone recipe is found in my cookbook “Sweet Paleo: Gluten-Free, Grain-Free Delights”. For more paleo dessert and breakfast recipes please check out “Sweet Paleo”. Inside you will find other vegan-friendly accompaniments for this recipe like Whipped Coconut Cream, Spiced Caramel Sauce, Maple Cashew Glaze or Strawberry Cashew Cream and more…
- 2 cups (200 g) blanched almond flour
- ¾ cup (84 g) coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon Celtic sea salt
- ⅓ cup pure maple syrup
- ¼ cup liquefied virgin coconut oil (for vegan version), or ghee or unsalted pastured butter, melted
- Zest of 1 lemon
- ½ teaspoon pure vanilla extract
- 4 ounces chopped crystallized ginger, diced; or raisins or dried currants
- 2 teaspoons maple or turbinado sugar, for topping (optional)
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- Weigh the flours and sift together with the baking powder and salt into a medium-size mixing bowl.
- Add the maple syrup, coconut oil, lemon zest and vanilla and work them in with a spoon until the mixture is slightly crumbly. Stir in the ginger.
- Transfer the dough to the prepared baking sheet and shape it into a ball. Gently press until the dough comes together. Press the dough into a disk about 8 inches in diameter and 1 inch thick. Slice the disk into eight equal wedges (no need to separate the wedges) and sprinkle with maple sugar, if using.
- Bake the scones until they are golden brown on the outside but moist on the inside, 15 to 20 minutes.
- Allow the scones to cool on the baking sheet for several minutes before using a spatula or a knife to pull them apart.