When I was developing this recipe, I almost didn’t expect to like these scones.
I wanted a snack to go with an afternoon cup of tea that would fill me up without sending me crashing off a sugar high in a couple hours, so I tried to keep it a bit light on the sweetener. But once I popped these scones into the oven I started doubting if they’d be sweet enough because of the tartness of cranberries. It’s a good thing I didn’t start having these doubts until the scones were in the oven; otherwise, I probably would have messed around with the recipe.
I don’t know how it worked out, but in the end I’ll just chalk it up to some kind of culinary magic. Not only are these scones well-balanced flavor-wise, but they’re surprisingly moist. They’re also just dense enough to not be cake-like and just fluffy enough not to be cookie-like (read: perfect scone texture!).
Don’t be afraid of the tartness of cranberries; in this recipe, it just works.
Just in case paleo scones are your thing, but cranberries aren’t, here are a few other tasty looking recipes from around the internet:
Almond + Vanilla Scones from Healthy Chef
Chocolate Chip Cookie Scones from Taylor Made It Paleo
Grain-Free Dark Chocolate Cherry Scones from Nom Nom Paleo
Lemon Blueberry Scones from Cook Eat Paleo
Petite Vanilla Bean Scones from SlimPalate
Pumpkin Scones from SuperGlue Mom
- 2 tablespoons coconut oil, melted
- 3 tablespoons coconut palm sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup (95 g) almond meal
- 1/4 cup (32 g) arrowroot flour
- 1/4 cup (26 g) flaxseed meal
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground mahlab (optional, but highly recommended)
- 1/2 cup fresh cranberries, rinsed, drained, and coarsely chopped
- Preheat oven to 350F; line a large baking sheet with parchment paper or a silpat liner.
- Whisk together the coconut oil and coconut palm sugar, and then whisk in the egg and vanilla.
- Stir in the almond meal, arrowroot flour, flaxseed meal, salt, baking soda, and mahlab with a wooden spoon; stir in the cranberries. Let the batter sit for 3 minutes.
- Divide the batter into 4 equal parts; roll each part into a ball, then place it on the prepared baking sheet and flatten the ball slightly. (If the batter is too sticky, slightly wet your hands to help prevent the batter from sticking.)
- Bake until the scones are puffed and golden on the bottom, about 18 to 22 minutes.