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Peach Scones (Gluten Free, Grain Free, Dairy Free, Low Sugar, Low Carb, Paleo)

Paleo friendly, grain free summer peach scones

Course Breakfast, Dessert
Keyword dairy free, gluten free, grain free, low carb, low sugar, paleo
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 6
Author Samantha Gladish

Ingredients

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 3 tbsp maple sugar or lakanto
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup coconut milk
  • 2 tbsp coconut oil, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup peaches, chopped

Instructions

  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

  2. In a medium bowl, combine almond flour, coconut flour, sugar, sea salt, and baking powder.

  3. In a small bowl, whisk together coconut oil, coconut milk, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more milk, a teaspoon at a time, if it's dry.) Fold the peaches into the dough.

  4. Place the dough onto the lined pan and form a disk shape/circle, about 1inch thick. Cut into 8 wedges (like a pie or pizza). Move the pieces apart by approximately 1 inch. Bake for about 20-22 minutes, until golden.