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This recipe is excellent. Freely serve these scones to non-Paleo friends and let them remark at the velvety texture! Coconut butter is the key ingredient, indeed creating the perfect crumb and velvety texture. I make inexpensive coconut butter in this recipe by simply placing shredded coconut in the food processor (or high-powered blender). The remaining ingredients get added on top~ a super fun process that’s efficient.
(If you don’t have a food processor, you can make the butter in your blender, or buy the butter; and then mix the ingredients in a large bowl.)
This treat is also healthy. Enjoy all baked goods in moderation. But enjoy these with pride and zero guilt. They are completely nutrient-dense, high in protein and good fat, yet a sweet treat.
The crazy thing is, they’re so good you’re not going to want to stop at one. The first time I ate these we brought them to a friend’s house to share. She made fresh, raw whipped cream from their Jersey cow’s milk; and we topped the scones with the cream and their own honey. WOW. What a lovely breakfast, with sausage on the side.
Today, as I write, we’re about to eat them with bacon on the side, scrambled eggs and bulletproof coffee. Such a special meal that cultivates savoring.
Last note, I love how many scones this recipe makes- 15! And they’re each a good size. So for a pretty short prep time you really get a big yield, enough to put some in the freezer for future breakfasts or to pack in a lunch.
I recommend buying what I call an auto-scoop, if you don’t already have one. I love the big one I have for making these scones (or for making medium-size pancakes or large cookies). I like having smaller scoops for average-size cookies. Cookie scoops make drop scones, and all round baked goods, a breeze, proportionate and pretty. (I don’t recommend scooping ice cream with these, unless the ice cream is soft. It will break the mechanism.)
Optional- Add chocolate chips to the batter, if you love scones or pumpkin baked goods with chocolate chips. Glaze them (recipe below) if you love the texture and flavor of glaze on a scone. And please, try these with whipped cream and honey, for pleasure’s sake. But they’re great all on their own, too. Enjoy!
- 4 pastured eggs
- 1-1/2 cups coconut butter, or 5 cups shredded, unsweetened coconut
- 1/2 cup olive oil, or melted fat, cooled lard, tallow, butter, ghee
- 1/2 cup coconut flour
- 1/2 cup canned pumpkin or leftover cooked winter squash
- 1/3 cup raw honey
- 2 tsp. cinnamon
- 3/4 tsp. ginger
- 3/4 tsp. baking soda, sifted
- 1/2 tsp. allspice
- 1/2 tsp. sea salt
Preheat oven to 325 degrees Fahrenheit. Grease a large cookie sheet. Set aside.
In a small mixing bowl combine the following dry ingredients: coconut flour, baking soda, sea salt. Whisk together with a fork and set aside.
In a food processor fitted with a metal blade place, either 5 cups shredded coconut, or 1-1/2 cups coconut butter. If the shredded coconut, process for 5-10 minutes until runny butter is formed.
Add the remaining ingredients to food processor: eggs, oil, pumpkin, honey, spices and sea salt. Process for about 25 seconds.
Add coconut flour mixture, and process again, briefly, until it is fully incorporated, without over-mixing. Allow batter to sit and thicken for 5-10 minutes.
Using a 3-3/4 ounce auto scoop, or similar size, scoop batter into neat mounds on prepared cookie sheet. Bake until golden brown all over, with darker brown tinges. Start checking for doneness after 15 minutes.
Allow scones to cool on rack before chilling or dipping in glaze. Glaze is optional. These scones are also excellent served with whipped cream and honey.
3/4 cup coconut oil or cocoa butter, melted and cooled
2 T. raw honey or maple syrup
1/2 tsp. vanilla
1/8 tsp. cinnamon
2 dashes of stevia, optional
- Whisk together all of the ingredients in a medium size bowl.
- Chill cooled scones in freezer for 10 minutes before dipping their tops, to facilitate the glaze setting up/hardening.
- Dip the top of each scone once; then place on parchment lined cookie sheet. Garnish the glaze with a fresh grating of nutmeg or a sprinkle of cinnamon. Or top each with pieces of crystallized ginger.
- Add 3/4 cup unsweetened (or fair trade) chocolate chips to the batter, with the coconut flour step, before scooping and baking.