With all of the bad outcomes I have with conventional baking ingredients, I challenged myself to learn how to bake my favorite things without the use of ingredients that cause inflammation and a long list of other troubles, no thanks to my autoimmune condition.
That said, I miss scones. Most of all, I miss following my nose into a mom-and-pop bakery to taste their homemade sweets. I created this recipe as a way to enjoy the dense cake texture I've been dreaming of, without the use of gluten, sugar, or dairy!
PALEO BERRY SCONES
2/3 CUP COCONUT FLOUR
1/2 CUP PALM SHORTENING
1/4 CUP MAPLE SYRUP
1/2 TSP GROUND VANILLA BEAN
1 TSP CINNAMON
1/2 TSP PINK HIMALAYAN SALT
1/2 CUP FROZEN ORGANIC BERRIES
1. Beat the eggs, then add the maple syrup, vanilla, cinnamon, and salt. Whisk it all together.
2. Stir in the coconut flour with a spatula and work it all together until it looks like dough.
3. Gently fold in the frozen berries.
4. Pour the dough into the center of a cookie sheet lined with parchment.
5. Flatten the dough into a rounded rectangle, making sure it is the same thickness, approximately 1 inch, from end to end.
6. Bake at 350 degrees F for 30-40 minutes, or until golden brown.
7. Allow to cool for 10 minutes, then cut into triangles and serve with coffee and brunch!
Use this dough recipe as a base, and change the flavors to suit your taste buds. Think orange zest, chocolate chips, pistachios and more-- or all of the above-- so good.