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.
Paleo Cranberry Almond Scones
- 3/4 cup almond flour
- 3/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 1/4 cup melted coconut oil
- 2 1/2 tablespoons lemon juice
- 3 tablespoons honey (or maple syrup)
- 1/4 teaspoon pure almond extract
- 1/2 cup chopped fresh cranberries
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl whisk together the almond flour, coconut flour, baking soda, and salt.
- In another medium bowl whisk together the eggs, coconut oil, lemon juice, honey, and almond extract.
- Stir the wet ingredients into the dry.
- Fold in the chopped cranberries to disperse throughout the dough.
- Line a baking sheet with parchment paper or a silicone liner.
- Transfer the dough out onto the baking sheet and form into a circle with your hands that is 3/4 of an inch thick.
- Slice the dough into 6 even segments. Gently create a little space around each segment.
- Bake for 25-30 minutes, until the edges are golden brown.
- Remove from oven and let cool.
- Serve immediately or store in covered container for up to 3 days.