Recipe

Honey Vanilla Scones

These honey vanilla scones are a perfect breakfast or snack. Made with healthy ingredients they are really easy to make and naturally gluten free and paleo.

5 from 3 votes

Print Pin Rate

Course: Baking, Breakfast, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 15

Servings:

Calories: 519kcal

Author: Dr. Erin Carter

Ingredients

Instructions

Preheat your oven to 350 F.
Melt the butter or coconut oil and place it in a large bowl.
Add the remaining ingredients to bowl and mix well with a pastry blender
Place the dough on a sheet of wax paper and press into a large ball surrounded by the wax paper.
Place dough with wax paper surrounding it in the freezer for 15-20 minutes (this isn't necessary but helps the dough stay together and makes it easier to work with).
Form 3 inch round discs with dough and place on a baking sheet (this should make about 6 scones).
Bake for 15 minutes or until the tops of the scones are golden brown in colour.
Let cool for a few minutes and enjoy!

Notes

This recipe yields 6 scones.
These scones freeze really well.
To make them dairy free use coconut oil instead of butter.

Nutrition

Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

Comments

Erin Carter

June 29, 2014 at 9:50 pm

Unfortunately I don't think avoiding the nut flour is possible for this one. You would have to change the portions so dramatically and add other ingredients like eggs. I will try to develop an alternative recipe in the future since I know many of my readers can't have nuts. Sorry I wasn't more helpful!

Anonymous

June 29, 2014 at 9:43 pm

could I use another flour to be AIP compliant you think? (coconut, arrowroot, tapioca?) looks SO good!

Erin Carter

May 03, 2014 at 12:05 am

To be honest I have never tried these with anything other than the fine almond flour meal. I imagine cashew meal would also work though! It would probably be delicious 🙂

Ducki

May 02, 2014 at 10:38 pm

Can I use cashew meal, or does it need to be super fine flour?