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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.


Recipe Summary

10 mins
20 mins
5 mins
35 mins
8 scones


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


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

  • 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

397 calories; protein 8.7g; carbohydrates 29.8g; fat 28.8g; cholesterol 69.4mg; sodium 487.7mg. Full Nutrition