Another day, another delicious Paleo baked good recipe. That's how the old saying goes, right? No? OK.
Originally I had planned to test this recipe using my sourdough discard because I STILL have so. much. left. but, it's probably fair to say that not every single one of you has gone ahead and jumped on board the sourdough baking train during quarantine so it's back to the Paleo drawing board we go! I will admit I have been playing around a little too much with gluten free recipes when my body would prefer I stick to the original Paleo plan, so it feels good to be testing grain free recipes again. There are a handful of gluten free flours that don't bother me too much but over the last few months I've been overindulging and I'm ready for a little bit of a gut reset. Who's with me there?!
I've been keeping plenty of King Arthur Paleo Flour around and will likely retest some gluten free recipes in the coming weeks so if you're dedicated Paleo and have any requests, pop into that chat box and let me know!
Another thing I love about this recipe is the versatility. If you've been following me for awhile you know I'm allllll about multipurpose recipes. Don't have raspberries on hand? No worries, throw in some blueberries. Or blackberries. Or nix the fruit all together and add some crushed almonds + pecans and a little almond extract. Prefer savory? Add a tbsp of garlic infused olive oil and some fresh rosemary (you might want to skip the sugar though!) The point is, this is a recipe you can play with over and over until you find your favorite go-to flavor.
Come up with a new flavor on your own? Tell me what it is in the comments!
1 cup King Arthur Paleo Flour
1/4 cup coconut flour
3 tbsp coconut sugar
1/2 tsp baking powder
1/4 tsp salt
1/4 cup non dairy milk of choice
2 tbsp coconut oil or butter, melted
1 large egg
1 tsp vanilla extract
1-2 tbsp lemon juice
1/2 cup raspberries
Preheat oven to 350 and line a baking sheet with parchment.
Combine all dry ingredients in a medium bowl, whisking to ensure fully incorporated.
In a small bowl, whisk together coconut oil/butter, egg, vanilla, non dairy milk, and lemon juice until combined.
Fold wet mixture into dry, forming a dough. Course correct where needed; adding more flour if too wet, more non dairy milk if too dry 1 tsp at a time.
Fold the raspberries gently into the dough.
Form a large round dough ball and place on baking sheet, flattening slightly so you have a very think pancake like round, about 1″ thick.
Cut dough into 8 triangles and leave about 1″ space inbetween for baking.
Bake 20-22 minutes until scones are golden brown and feel crisp on top to the touch.