Bake and then bite into these crumbly, paleo scones. Pair them with mixed berry jam or coconut creme fraiche (refined sugar free but they are still just as sweet) and our new Moroccan ceramics. Follow our friends The Kitchy Kitchen and Sweet Laurel’s recipes below for scrumptious scones.
Mother’s Scones Directions
Stir almond flour, coconut flour, baking powder, and salt together in a bowl. Add maple syrup, yogurt, and vanilla extract.
Stir until dough forms. Turn dough into a ball on a baking sheet lined with parchment paper. Shape dough into round circle, and press down so it is about 2 inches thick. Cut round circle into 6 triangular pieces.
Bake scones for about 10 minutes.
Coconut Creme Fraiche Directions
After the coconut cream has set in the fridge overnight, the coconut fat solids will separate from the coconut water. Spoon just the solids into the bowl of a stand mixer.
Beat the on high speed until peaks form. Slowly stir in the maple syrup and vanilla extract. Refrigerate until use.
Mixed Berry Jam Directions
Place the berries, maple syrup, and lemon juice in saucepan. Cook over medium heat for about 8-10 minutes, stirring constantly. Gently smash berries as they cook. Allow jam to cool, then pour into a glass jar.
Refrigerate until ready to use, up to 5 days.
Stumped with what tea to enjoy with these scones? Give these fair trade teas a whirl!