Paleo Peach Scones Recipe

Name: Paleo Peach Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups almond flour; 1/2 cup tapioca flour; 1/2 cup coconut palm sugar, plus more for sprinkling; 1/4 cup coconut flour; 4 teaspoons baking powder; 1 teaspoon sea salt; 6 tablespoons cold unsalted butter, cut into cubes; 2 large eggs at room temperature; 1/3 cup unsweetened coconut cream; 1/2 teaspoon vanilla extract; 1/4 teaspoon ground cardamom; 1/4 teaspoon freshly grated nutmeg; 1 cup diced fresh peaches

Servings: persons

2 cups almond flour
1/2 cup tapioca flour
1/2 cup coconut palm sugar, plus more for sprinkling
1/4 cup coconut flour
4 teaspoons baking powder
1 teaspoon sea salt
6 tablespoons cold unsalted butter, cut into cubes
2 large eggs at room temperature
1/3 cup unsweetened coconut cream
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
1 cup diced fresh peaches

1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2
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.
3
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.
4
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.
5
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.

1170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups almond flour, 1/2 cup tapioca flour, 1/2 cup coconut palm sugar, plus more for sprinkling, 1/4 cup coconut flour, and more.

Yes, Paleo Peach Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Paleo Peach Scones

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