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Author Notes: A delectable, melt-in-your-mouth Fall scone that's gluten-free and paleo. —Mylittlejarofspices
- 1.5 cups Almond flour
- 1 cup Tapioca flour
- 1/2 cup Coconut flour
- 1.5 teaspoons Cinnamon
- 1/2 teaspoon Ground cloves
- 1/4 teaspoon Ground cardamom
- 1/4 teaspoon Ground nutmeg
- 1 1/4 teaspoons Baking soda
- 1 Egg
- 2 Medium apples, cored and peeled
- 1/4 cup Butter
- 2.5 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- Maple sugar, for sprinkling
- Preheat oven to 190°C. Grease a large baking sheet and line it with parchment paper.
- Whisk together the dry ingredients
- Peel, core and shred the apple using a food processor or a julienne peeler
- Cut the cold butter into small cubes and incorporate it into the dry ingredients using the tip of your fingers until reaching the texture of coarse sand. Add the shredded apple and press into the dough with your hands to release moisture into the dough.
- In a small bowl, whisk together the egg, the maple syrup and the vanilla extract. Add to the dough and knead with your hands until you can shape it into a firm ball.
- Place the ball of dough on a piece of parchment paper and spread it into a round shape (like a pizza), about 1 1/2 inch thick, by pressing with your hands. Cut into 8 slices and transfer each slice to the greased baking sheet. Sprinkle the maple sugar over the scones before baking them.
- Bake for 15-20 minutes until the scones are golden and crispy around the edges. Let cool for 20 minutes before eating.
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe