Paleo Apricot Scones

scones 1 So remember I said I had a failed attempt at a scone recipe? Well I’ve had two more! I’ve tried a few recipes from various sites which were based primarily on almond flour and they were all pretty awful. A few problems I’ve encountered have been: They were too salty; too dry; the temperature of the oven was too hot and; the texture didn’t resemble a scone at all!

However, after much trial and error and looking at normal scone recipes for reference, I think I finally have a recipe that I’m happy enough with to recommend to you guys. These scones are great for afternoon tea or for breakfast on the go and are packed full of good fats. Remember, you only need a small scone to feel satisfied as the nut flour makes them very filling!

Paleo Apricot Scones(Makes 12)
1 scone contains approximately 160 calories, 12g carbohydrates, 11g fat and 4g protein.

Ingredients
100g of almond flour
60g coconut flour
1tsp baking soda
Pinch of salt (literally a tiny pinch!)
60g dried apricots (or your preferred fruit)
50g coconut oil (frozen) or clarified butter (cold)
150mls of unsweetened coconut or almond milk
1 egg, whisked
2 tblsp of raw honey
1 tsp vanilla essence

Directions
1.Preheat oven to 160oC.
2.Line baking tray with grease-proof paper.
3.Mix flours, baking soda and salt in a mixing bowl.
4.Rub coconut oil/butter into flour until it forms small pea-size balls.
5.Fold in apricots.
6.In a separate bowl mix milk, egg, honey and vanilla.
7.Mix wet ingredients into dry with a spatula to form a ball. The mixture should be on the wet side and a bit sticky to hold.
8.Pat down dough on a lightly floured surface. Use a cookie cutter to cut out scones and place on baking tray. (These should be neat scones, not massive like the ones you get in cafes!)
9.Bake for 20-25 minutes, until golden brown on the outside.
10.Eat warm with some butter for best results!

scones 2

Enjoy!

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