Cream Scones with Currants (Paleo)

The traditional English tea-time treat, without the grains, refined-sugar, dairy and junk. Paleo/Keto friendly.

By
Bella Grace
Cream Scones with Currants (Paleo)

When you think of a scone, do you think of a British tea-time treat? Or do you think of the sugar-filled, chocolate pastries in the Starbucks display case that you might be tempted to grab to go along with your morning latte? Unlike the Americanized scone, these British cream scones are not meant to be eaten as for breakfast, but rather as a light snack served with cream (coconut cream in this case) and jam (fresh berry compote). 

Unlike many of the other Paleo scone recipes out there that call for triple chocolate chips, swirls of caramel and more, these scones are plain. They are plain because you add the cream and jam filling and they are absolutely perfect that way. The traditional way. These scones are studded with dried currants for a fruity bite but that's about as exciting as the actual scone gets.

The texture is dense and crumbly. You should be able to slice them and top them, but they really should melt in your mouth and they will if you follow this recipe to a T(ea). 

Enjoy these authentic British scones with a cup of tea, and generously slathered with coconut whipped cream and fresh berry compote.

English Scones (Paleo, Keto)

Ingredients:
  • 3 cups almond flour
  • 1/4 cup coconut flour 
  • 1/4 cup coconut palm sugar (or sweetener of choice)
  • 1/2 teaspoon baking soda
  • 1/3 cup coconut oil 
  • 3/4 cup nut milk
  • ½ cup fresh cranberries, rinsed, drained, and coarsely chopped
  • 1 egg (for glazing)

Method:

1) Preheat oven to 350F and line a baking tray with unbleached parchment paper.

2) Mix all flours, sweetener, and baking soda together in a bowl.

3) Using your fingers, massage coconut oil into the dry mix.

4) Add nut milk and cranberries and mix well.

5) Sprinkle more almond flour (or arrowroot flour) onto a chopping board and lightly knead the dough. It's fragile! 

6) Use a rolling pin to roll dough to 1 1/2 inches.

7) Use a scone cutter to cut out rounds from the dough, then re-roll to cut out more from the remaining dough.

8) Place scones on the baking tray. Lightly beat the egg and brush it over the top of each scone.

9) Bake for 15 mins until risen and golden brown. Remove from the oven and cool on a wire rack before slicing and serving with whipped coconut cream and fresh compote! 

Bella Grace

Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.

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