Paleo Apricot Ginger Scones

Dylan’s preschool class recently made scones. Whenever they do a baking project at school Dylan’s teacher gives me a heads-up so that I can bake something comparable with him in advance that fits within our dietary preferences. So he gets to bake twice and always has a treat to eat with his class! I was never a big baker before we cut out grains and refined sugar, so I never bothered to find paleo substitutes for many common baked goods. Which means that every time they have baked at school I have scrambled to find a recipe for a paleo version of whatever they’re making! For these scones, I started with this recipe and made adjustments to the flavoring, baking temperature, and baking time. I’ve played around with a few different flavors but this is my favorite so far. They’re sweet but not too sweet and pair so nicely with a cup of tea. I particularly like them warm from the oven with a pat of butter melted on top!

Paleo Apricot Ginger Scones (makes 8 scones)

Ingredients:

  • 2 cups blanched almond flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 Tbsp fresh grated & minced ginger (I use the big side of a box grater and then mince finely)
  • 1/3 cup diced dried apricots
  • 1 large egg
  • 2 Tbsp honey

Method:

  1. Preheat oven to 350°F.
  2. Put a sharp knife into your freezer (for cutting the dough later!).
  3. Mix dry ingredients in large bowl.
  4. Add ginger & mix thoroughly (it tends to clump up).
  5. Add egg, honey, and apricots and mix well.
  6. Roll the dough into a ball and place on a piece of parchment paper or a Silpat.
  7. Press the dough flat with your hands, to a little less than 1/2 inch thickness.
  8. Using a cold knife, slice the dough into 8 triangles.
  9. Move the parchment onto a baking sheet and separate the scones so they’re about an inch apart (I use a thin metal spatula for this, the dough can be a bit gooey).
  10. Bake 9-10 minutes, being careful not to overbrown the scones.
  11. Cool and eat! We like to eat ours still slightly warm with some creamy pastured butter melted on top.
  12. Store in sealed container or freeze (we freeze ours). As with most almond flour baked goods, these get a little soft, but you can crisp them back up in the toaster oven (use low heat so you don’t burn them, almond flour browns and burns easily). If you’re desperate they are also pretty decent straight out of the freezer, which is how Brian eats them.

One Comment

  • I can’t wait to try these. My Whole30 ends on Thursday. I can see the light 😉

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