paleo peach scones

Ingredients

• Servings: 8
• 2 cups almond flour
• 1/2 cup tapioca flour
• 1/2 cup coconut palm sugar, plus more for sprinkling
• 1/4 cup coconut flour
• 4 teaspoons baking powder
• 1 teaspoon sea salt
• 6 tablespoons cold unsalted butter, cut into cubes
• 2 large eggs at room temperature
• 1/3 cup coconut cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon freshly grated nutmeg
• 1 cup diced fresh peaches

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• 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.
• 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.
• 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.
• 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.