Paleo Orange Cherry Scones ~ Gluten free, dairy free,

 So first I would like to apologize for being gone so long and not posting anything.

My work decided I should 40+ hours recently, which is great for the bank account but awful for blogging!

But thank goodness we are hitting the slow season and I will be going back to my regular hours and also be able to start posting yummy recipes again! yay!

This recipe is super easy to make and can all be done in a food processor.

Except for the baking of course lol

Also this recipe can be a great base recipe for any scone flavor you would like.

I just used this recipe with my mother today, we made 4 different flavor batches of scones, to freeze and bake later.

We Made Cherry pecan scones, Blueberry vanilla almond scones, Cinnamon Date Scones, and Double Chocolate Cacao nibs Scones.

So this recipe is very versatile and you can use it the same way we did, just replace the orange zest and dried cherries for whatever flavors you would like.

If you would like to make a batch and freeze them, just follow the directions until you have the 2 disks of dough, place the disks still on the parchment paper in a freezer gallon ziplock bag, and freeze until you would like to bake them.

Paleo Orange Cherry Scones

Ingredients:

3 cups blanched almond flour

1/4 cup coconut flour

1 teaspoon baking soda

¼ teaspoon sea salt

1/3 cup maple sugar

1 tbsp maple syrup

3 large eggs

1/4 cup palm shortening or coconut oil (solid not liquid)

1/2 tsp vanilla extract (gluten free)

zest from 2-3 oranges

1/4 cup cherries

 

Preheat oven to 400 degrees, line a baking sheet with parchment paper and set aside.

In a food processor, combine the almond flour, coconut flour, baking soda, salt, and maple sugar, pulse 2-3 times to combine.

Add in the palm shortening, maple syrup and eggs and then pulse another 3-4 times.

Then add in the orange zest and cherries and pulse until it’s all well incorporated.

Scoop the dough out of the food processor and shape the dough into 2 separate balls, place the dough balls on the sheet of parchment paper on the baking sheet and press and squish it down with your hands until you have a disk shape pressing the edges inward if they start to crack.

Once you have 2 disks that are about 1/2 inch thick, then you can cut it into wedges like a pie, and Sprinkle the tops with a little bit of maple sugar.

Bake about 15–20 minutes, until scones are light golden brown along the edges. Serve warm with your favorite green tea or coffee.

 

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