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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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.

Cook's Note:

This can also be prepared in a springform pan.

Nutrition Facts

396.9 calories; 8.7 g protein; 29.8 g carbohydrates; 69.4 mg cholesterol; 487.7 mg sodium. Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
02/23/2015
I followed the recipe exactly but mine needed to cook 13 minutes to the cutting stage and then 25 minutes more. The directions do not specify thickness and I pressed mine out to about 3/4 inch thick. This made a 12" circle which is a bit large for a scone. Next time I will divide the dough in half to make two circles and smaller scones. I liked the crunchy edges and creating two smaller circles could give more crunch to the middle. I feel that a single dough circle pressed out to a taller scone would have increased the cooking time even more. Read More
(2)
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/23/2015
I followed the recipe exactly but mine needed to cook 13 minutes to the cutting stage and then 25 minutes more. The directions do not specify thickness and I pressed mine out to about 3/4 inch thick. This made a 12" circle which is a bit large for a scone. Next time I will divide the dough in half to make two circles and smaller scones. I liked the crunchy edges and creating two smaller circles could give more crunch to the middle. I feel that a single dough circle pressed out to a taller scone would have increased the cooking time even more. Read More
(2)
Rating: 4 stars
02/23/2015
I followed the recipe exactly but mine needed to cook 13 minutes to the cutting stage and then 25 minutes more. The directions do not specify thickness and I pressed mine out to about 3/4 inch thick. This made a 12" circle which is a bit large for a scone. Next time I will divide the dough in half to make two circles and smaller scones. I liked the crunchy edges and creating two smaller circles could give more crunch to the middle. I feel that a single dough circle pressed out to a taller scone would have increased the cooking time even more. Read More
(2)