Paleo Butternut Scones

Mar 3, 2020 | Breakfast

Flakey, flavorful butternut Paleo scones topped with a grain free glaze and slivered almonds!

 

Flakey, flavorful butternut Paleo scones topped with a grain free glaze and slivered almonds!

Growing up I was always enamored witht he idea of scones. My mom did NOT cook, so our baking pretty much stopped at chocolate chip cookies and box cakes. I didn’t even know people still made scones–I thought they were some old pastry that the Queen of England used to eat with tea. But then I went gluten free and started cooking for myself and got to experience the grand world of scone making.

Flakey, flavorful butternut Paleo scones topped with a grain free glaze and slivered almonds!


I used to make Blueberry Oat Scones from Gluten Free Goddesses blog (although I remember making a lot of tweaks to lower the sugar in them because they were pretty sweet.)  But now oats give me a full-on allergic reaction with hives/etc so we’ve had to go other routes.

I have several scone recipes on my blog already, but I’ve been itching to update this Butternut Scone recipe for a while with a better glaze annnndd I finally did it. And, I mean, making myself a full tray of scones? Ok. I can do that for work one day.

Flakey, flavorful butternut Paleo scones topped with a grain free glaze and slivered almonds!
Flakey, flavorful butternut Paleo scones topped with a grain free glaze and slivered almonds!

Tips for making these Paleo Butternut Scones:

  • Make sure you use cooled butternut squash if you make it yourself
  • These are also awesome with cashew butter instead of the glaze if you want to save some work 🙂

 

Flakey, flavorful butternut Paleo scones topped with a grain free glaze and slivered almonds!

Paleo Butternut Scones

Flakey, flavorful butternut Paleo scones topped with a grain free glaze and slivered almonds!

COURSE Breakfast
Cuisine American
Keyword butternut, scones
PREP TIME 10 minutes
COOK TIME 35 minutes
TOTAL TIME 45 minutes
SERVINGS 8

INGREDIENTS

  • 1/2 cup butternut squash puree make yourself or canned
  • 3 eggs
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 2 tbsp molasses
  • 1/2 cup coconut flour sifted
  • 1/4 cup almond meal
  • 1 tsp cinnamon
  • 1/2 tp nutmeg
  • 1/2 tsp baking soda
  • 1/4 cup sliced almonds optional

For glaze:

  • 1/2 cup coconut sugar maple sugar or date sugar
  • 1 tablespoon tapioca or arrowroot starch
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil melted

INSTRUCTIONS

  1. Preheat oven to 350 F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk butternut puree, eggs, and maple syrup until well combined. Add in coconut oil and molasses and stir well.
  3. In a separate bowl, whisk together sifted coconut flour, almond meal, cinnamon, nutmeg, and baking soda.
  4. Add dry ingredients into wet and stir to combine. The batter should be slightly thick.
  5. Wait 5 minutes for the coconut flour to absorb, and then scoop the batter onto the center of the baking sheet in a large circle.
  6. Using a rubber spatula or sharp knife, “wiggle” the bater apart into either 6 or 8 scone triangles. Wet your fingers under a bit of cold water and mold the edges, if needed. (Alternatively, you can scoop the batter onto the sheet in 8 evenly spaced circles.)
  7. Bake at 350 F for 25-30 minutes. The edges will be crisp, but the inside of the scone should still be soft. Wait 10 minutes and then transfer scones to cool on a wire rack.
  8. To make glaze, combine sugar and tapioca starch in a food processor and blend until the sugar takes on a powdered-sugar consistency. Mix with maple syrup and coconut oil and set aside. Pour glaze evenly over the cooled scones.
  9. Sprinkle slivered almonds over the top of the scones, if desired.
  10. Store leftovers in the fridge in a sealed container, or freeze and reheat in a toaster oven.

Other scones on the blog:

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MEET THE AUTHOR

Hey! I’m Moriah– a commercial food and branding photographer and web designer who is perpetually drinking coffee and covered in dog hair. I write Elle Fait to celebrate the act of making: making food, making travel plans, making businesses, and making a habit of finding joy.  

About Elle Fait

Hi! I’m Moriah, a nomadic food photographer and recipe developer. Elle Fait means She Makes, and those two words sum up the best of who I am. Here you’ll find me creating elevated gluten/grain free recipes that everyone can gather around together.

Elle Fait is a space devoted to celebrating the act of making. Making wholesome paleo food, making art, making travel plans, and making a habit of finding the joy in life.

You can learn more about me here.

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