Classic Scones (Keto, Paleo, Vegan)
Rich, buttery scones with a crisp "sugar" coating-- no sugar, gluten, or dairy! A classic made healthier!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 8 servings
- 2 cups + 2 Tbs fine almond flour
- 3 Tbs tapioca flour or more almond flour
- 1/4 cup buttery coconut oil or any neutral oil
- 1/4 cup granulated monkfruit (or coconut sugar for non-keto) + more for sprinkling
- 3 Tbs water
- 2 tsp baking powder homemade for Paleo
- 1 tsp vanilla
- pinch pink salt
Preheat oven to 350. Line a baking sheet with parchment.
Combine dry ingredients in a large mixing bowl.
Melt buttery coconut oil in a small bowl and whisk in water and vanilla.
Pour wet over dry and mix well into a dough. If too sticky, add 1 tsp almond flour. If too crumbly, add 1 tsp water.
Place dough onto baking sheet and flatten into a 8-inch disc.
Use a pizza cutter to slice 6 or 8 wedges (depending on how big you want them).
Separate scones 1-2" apart using a spatula.
Bake in the center rack for about 20-22 minutes until the edges are lightly golden and the top is firm.
Immediately sprinkle with 1-2 tsp monkfruit for the "sugar" coating. Enjoy warm with a smear of buttery coconut oil and/or jam!
To store: Keep in an airtight container at room temp for 5 days. May be frozen for 2 months.
Macros via Cronometer for 1 serving (1/8 of recipe):
- Cal 247
- Fat 22
- Total Carb 15
- Fiber 3.2
- Sugar Alcohol 6.6
- Net Carb 5
- Protein 6.2