About a year ago, I purchased the cookbook Gather: The Art of Paleo Entertaining. After completing the Whole-30 challenge, I became intrigued by the Paleo diet and started reading more about it. While shopping at Whole Foods, I came across this book. It has great photos, as well as several recipes I wanted to try. One was a recipe for orange scones that look delicious.
Last month I finally tried it, but of course I made a few changes—adding cherries, for example. Here’s my version:
2 cup blanched almond flour
¼ cup arrowroot flour + 2 tablespoons
½ teaspoon salt
2 teaspoons baking powder
2 tablespoons maple syrup
¼ cup organic coconut oil
1 cup dried cherries
Zest of 1 orange (optional)
Preheat oven to 350 degrees F.
In a medium-sized mixing bowl, combine almond flour, ¼ cup of arrowroot flour, salt, and baking powder.
In a smaller mixing bowl, combine maple syrup, melted coconut oil, and egg. Blend with a hand mixer until smooth.
Pour wet ingredients into dry, add cherries and orange zest (if desired) and blend until all ingredients are evenly combined.
Note: I used dried cherries, as above, but I think dried cranberries would also be delicious.
Add the final 2 tablespoons of arrowroot flour to the batter to thicken the dough.
Line a baking sheet with parchment paper. Form the dough into a ball, and place it on the parchment paper, flattening it slightly.
Carefully cut the dough into eight equal wedges.
I was able to use the same piece of parchment that I used to slice the scones. If you find there are too many holes, simple tear off another piece and place the scones on the parchment about 2 inches apart. Then, bake at 350 degrees for 20 minutes.
Here’s a link to the original recipe from Gather.