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My review
Paleo Peach Scones
43
Cindy Anschutz Barbieri
"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
35 m servings 397Original recipe yields 8 servings (8 scones)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Note:
- This can also be prepared in a springform pan.
Nutrition Facts
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1/17/2015
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 i...