These almond flour Paleo scones are quick to make and are filled with your favorite dried fruits and seeds and are extra good topped with some butter and jelly.
These scones are part of both British and Irish food, often made for teatime… Aa (sigh), teatime!
I do love afternoon tea. I don’t mean I love tea (the drink) itself, but I do have a strange fascination with this English tradition. I love the beautiful tearooms where others can enjoy a lovely cup of tea, served in fine and delicate porcelain cups and with those funny little milk pots.
Scones are usually made of wheat, or barley, or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. Plain scones, without adding fruit or any filling, are lightly sweetened, airy and just a bit crusty on the surface. However, they may also be savory and contain raisins, currants or cheese, among others ingredients.
In Britain, a family member is often the one who secretly holds the “best” and most-treasured recipe, rather than simply following from a cookbook recipe. In my case, since my family is not British and I wanted to make Paleo scones, I used a recipe from the book Paleo Cooking from Elana’s Pantry as a starting point.
I felt like filling them with some kind of fruit, so I added to mine dried cranberries, dried apricots, and sunflowers seeds. Feel free to fill them with any ingredient you desire, just remember that, depending on the ingredient you add, you will need to vary the amount of honey you add.
Another alteration from her recipe is the size. I like to think of mine as mini-scones so I have more, but smaller scones. A normal scone size is 1.5″ (3.5 cm) tall and 2″-2.5″ (5 cm) in diameter. If you want to make them this big, double amounts or take into account that this recipe will only make 4 scones.
The recipe couldn’t be easier and the method is surprisingly quick. You could make a batch of scones if some guest shows up unannounced to your home and you’ll look like the best host.
Jamie Oliver says, “Just remember that the less you touch the dough, the shorter and crumblier your scones will be.” I followed this tip and maybe was lucky but it worked. The texture, despite not having been made with plain flour, was crumbly, dense, rich and just a bit sweet from the dried fruit, which helped the jam to bring out the sweetness from the dried fruits.
Are you going to try these scones? Let me know if you try them and what you think of them!
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Paleo Scones Recipe with Almond Flour, Fruit and Sunflower Seeds
These almond flour scones are quick to make and are filled with your favorite dried fruits and seeds and are extra good topped with some butter and jelly.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 8-10 1x
- Category: Dessert
- Cuisine: American
- Heat the oven to 350°F (190°C).
- Line a baking sheet with parchment paper.
- In a large bowl combine the almond flour, Real salt, and baking soda.
- Gently fold in the dried fruit, seeds and nuts. Set aside.
- In a small bowl combine the egg and honey.
- Stir the wet ingredients into the dry ingredients and mix using your hands to form a dough.
- Shape dough into a 6 x 6 inch square that is about 1-inch thick.
- Cut dough into 16 squares.
- Bake the scones for 10-12 minutes.
- Let them cool and top with jelly and butter. Enjoy!
Keywords: Paleo, Scones, Almond Flour, Fruit, Sunflower Seeds, Gluten-Free, Clean Eating, Dairy-Free