Every Sunday we have a family breakfast together that is a little more special that those of the rest of the week. This morning I decided to make some Scones. I started with a biscuit recipe then altered it to make it Paleo and to make it more scone-like. The result was a bit crumbly like a scone should be but very flavorful and yummy topped with jam and coconut cream. The girl ate 3 of them! Enjoy!

Angie’s Paleo/Primal Scones
1/2 C coconut flour
3 C Almond flour
1/2 C melted coconut oil
1/2 t salt
1 t baking soda
1 t cinnamon
1 T vanilla
4 eggs – brought to room temperature
1/4 C honey
1/2 C coconut milk – room temperature

Mix coconut flour with melted coconut oil. Let this sit for about 5 minutes so the coconut flour can soak up the oil. Mix all other ingredients into coconut oil/flour mixture making sure that all ingredients are room temperature or your mixture will be very stiff and hard to mix. Preheat oven to 350F and line a cookie sheet with silpat or parchment paper. With your hands (yes you’re going to get messy, but that’s ok!) take a small hanfull of dough and roll into a ball. Place this on the lined cookie sheet and gently press into a flat disc about 3 inches in diameter and about an inch thick. Place about 6 scones on each cookie sheet then bake for about 20-25 minutes until tops start to get browned. Remove from oven and let sit for about 5 minutes to let them firm up a bit before handling. Top with anything you like! The kids ate theirs with jam and coconut cream while I ate mine with sliced banana and coconut cream. Yum!

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  1. I made these in my whoopie pie pan and they turned out great! I added raisins to 1/4 of the mixture and choc chip to another 1/4 and the family LOVE them! Thanks Angie :)

  2. Not bad! I bought some uoconct flour a while ago and was trying to figure out what to do with it. Had a cookie craving, found your recipe, had all the ingredients, thought I’d give it a try. Only change I made was using uoconct palm sugar instead of white. Mine probably turned out a tad less sweet. The grainy-ness will take some getting used to but they definitely killed the craving. I only had to eat 3 before I was too full to eat the 6-8 I usually do after making cookies! I like that!!!

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  5. Thank you for the recipe (and a great website!)- I love scones but have not had much luck with wheat-free/dairy free recipes in the past. These, however, turned out wonderful! I did make a few changes…
    - Garbanzo/fava bean flour in place of almond
    - Sub. half coconut oil with extra virgin olive oil
    - No vanilla :(
    - Ground flaxseed meal in place of 4 eggs (1tsp flax:3tsp water per egg- I found instructions online!)
    - Sub. soy milk for coconut milk

    I’m sure they are even more wonderful following the original recipe, but I’m still so happy with how they turned out using what I had in the fridge :) I split one in half for breakfast this morning, toasted it lightly, and topped with peanut butter and honey. Yum!

  6. Dee, Glad you liked them! And I’m all for modifying recipes to use what you have on hand!

    I think yours is a good gluten-free, dairy free, egg-free version for those who still eat legumes. I gave up the soy and beans a while back to be fully paleo. Thanks for sharing!

    • Sorry! I forgot to also mention that the recipe was no longer Paleo with the chickpea flour… I am only semi-Paleo because I don’t eat very much meat, so legumes provide some extra protein/iron. But I’m looking forward to trying the true Paleo version next time!

  7. What is coconut cream? Do you make it or buy it? thanks!

  8. I made some jam for these with 2 cups pureed strawberries and 2 Tablespoons agar agar. I simple headed them together at a simmer for 10 minutes to hydrate the agar agar. Then I put it into the fridge for a no sugar jam. (Agar agar is a sea vegetable.)

  9. Can you substitute coconut flour for all of the almond flour? I am allergic to almonds…

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