I’m not going to lie to you – I do love a good pastry. Nice, warm, and right out of the oven – it doesn’t get much better than that. Especially first thing in the morning.
I thought my pastry days were long over until I got comfortable with Paleo-style baking. Honestly, it can be a bit expensive to buy all of the ingredients – and time consuming – but when you want a treat, I think it’s totally worth it.
If you’re looking to replace your coffee shop scone with a healthier version, look no further. These are healthy, but more importantly, delicious.
This recipe utilizes almond and coconut flour as well as maple syrup and sugar.
Blueberry Pancake Scones
- 2 cups almond flour
- 3 tablespoons coconut flour
- 1/4 cup maple syrup
- 1 egg
- 1/4 cup coconut or almond milk
- 3 tablespoons coconut oil
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup blueberries
- 1 tablespoon maple sugar
Preheat oven to 350 degrees F.
Combine the flours, maple syrup, egg, oil, baking soda, and salt in a mixing bowl. Stir until a dough forms, and fold in the blueberries.
Transfer the mixture to a clean surface, and form into a 3-inch thick circle. Cut into wedges and transfer to a parchment lined baking sheet.
Sprinkle with the maple sugar and bake until gold brown, 15-18 minutes.
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