Other than my supply of homemade chocolate zucchini bread and my occasional baked oatmeal muffins, I don’t really bake much when it comes to breakfast foods. I’m not sure why, because I never turn down a good muffin. So it’s kind of odd that when I was surveying all the random types of flour and baking ingredients in the kitchen, I felt this sudden urge to make scones.

That creative spark led to a dense, crumbly scone that I have to say is surprisingly filling and perfect for munching on with a hot cup of coffee.

I didn’t set out to make a gluten- and grain-free treat, I just wanted to use up some almond flour and coconut flours that by themselves really weren’t enough to do much with. I made this without dairy because I had none in the house at the time this baking urge struck. Instead of refined sugar, I figured why not use up my last little bit of honey to continue with the healthy twist already in progress. I found some fresh cranberries still in good shape in the fruit drawer of the fridge and figured I’d just toss those it too. I hate waste.

I just kind of went with the flow without intentionally trying to create something that avoids dairy, refined sugars, and grains. Who knew a paleo-friendly recipe could come together so easily? I dare say these scones are healthy, not low calorie, but certainly full of good for you ingredients.

You can store them in a container for a couple of days; and, I highly recommend heating them up in the toaster oven before serving.