Paleo Peach Scones

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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 397 Calories

Ingredients

• ½ teaspoon vanilla extract
• 4 teaspoons baking powder
• ¼ teaspoon ground cardamom
• ¼ teaspoon freshly grated nutmeg
• 1 teaspoon sea salt
• ½ cup tapioca flour
• 1 cup diced fresh peaches
• ¼ cup coconut flour
• 2 cups almond flour
• 2 large eggs at room temperature
• 6 tablespoons cold unsalted butter, cut into cubes
• ½ cup coconut palm sugar, plus more for sprinkling
• ⅓ cup unsweetened coconut cream

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 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.

Step 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.

Step 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.

Step 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.