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Paleo strawberry scones
These paleo strawberry scones are just like the scones from your favourite neighbourhood bakery - crumbly and fragrant, and studded with little berry pieces that burst when you bite into them.
Servings 4 -6
Ingredients
- 1¾ cups blanched almond flour sifted
- 3 tablespoons coconut flour sifted
- ¼ cup maple syrup
- 1 egg
- ¼ cup almond milk any milk will work, divided
- 3 tablespoons coconut oil melted (butter will work too)
- zest of half a lemon
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup strawberries quartered
Instructions
- Preheat oven to 350F.
- In a large bowl, combine coconut flour and almond flour. Add maple syrup, egg, 3 tablespoons almond milk, coconut butter, lemon zest, baking soda, and salt to the flours. Mix gently until a loose dough forms. Fold in strawberries.
- Prepare a baking sheet with parchment paper. Using a large cookie cutter, biscuit cutter or a glass as a shaper, cut circles from the dough. A single batch will yield four to six scones, depending on the size. Press them down very lightly with your hands to form scones (it helps the scones keep their shape), and lift cutter as you release. Repeat with remaining dough.
- Brush scones with remaining almond milk.
- Bake for 18-20 minutes until golden brown.
- Let paleo strawberry scones cool down slightly prior to eating. Serve with whipped butter and fresh jam.