Paleo Vegan Scones

I don’t remember who I was talking with, but someone was interested in my scone recipe. I make these frequently. They’re a nice treat, and not too many carbs. I can’t eat eggs, so that’s why they’re vegan. And these turn out really well.


Paleo Keto Scones

Dry ingredients
2 cups + 2 Tbs fine almond flour, lightly packed
3 Tbs tapioca flour
1/4 cup coconut sugar
2 tsp baking powder
Pinch of salt
Optional: 1/4 c fresh fruit or 1/2 c dried fruit

Wet ingredients
1/4 cup coconut oil (At some point I’m going to try this with vegan butter…)
3 Tbs water
2 tsp vanilla

Preheat oven to 350. (I generally don’t start the oven until I’m about to mix the wet ingredients into the dry.)

Line a baking sheet with parchment.

Combine dry ingredients in a large mixing bowl. This includes the fruit if you’re adding any.

Melt coconut oil in a small bowl. Then, whisk in water and vanilla.

Pour the wet ingredients into the dry and mix well into a dough.

If too sticky, add 1 tsp almond flour. If too crumbly, add 1 tsp water. (This was part of the original recipe. I’ve never had it either too wet or too dry.)

Place dough onto baking sheet and flatten into a 6- or 8-inch disc. It should be between 1-2 inches high, as I like a thicker scone.

Use a pizza cutter to slice 6 or 8 wedges (depending on how big you want each scone).

Separate scones 1-2″ apart using a spatula. This step is REALLY IMPORTANT.

Bake in the center rack for about 20-22 minutes until the edges are lightly golden and the top is firm.

I generally use the parchment paper to slide the scones from the baking sheet to a rack to cool.

Enjoy with butter or possibly jam!

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