08 Feb Everything Paleo Scones

I’m in love with these scones. In fact, I don’t make them as often as I’d like because it takes every strand of willpower that I posses not to eat the entire plate. My daughter also loves these tasty little treats and they make a great healthy snack between meals or for dessert (assuming mommy doesn’t eat them all and they actually last that long). Enjoy!

Ingredients

• 1 1/4 cup almond flour
• 1 tbs coconut flour
• 1/2 cup shredded coconut (unsweetened)
• 1/2 cup pumpkin seeds, crushed (I pulse through food processor)
• 1/2 cup raisins
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp vanilla
• 1/2 tsp salt
• 2 eggs
• 1/4 cup coconut oil
• 1 tbs honey

Steps:

1. Preheat oven to 350
2. Food processor method: Add all wet ingredients to processor and pulse until well blended. Add pumpkin seeds and raisins and pulse until chopped. Add remaining dry ingredients and pulse until well mixed.
3. If you don’t have a food processor you can run pumpkin seeds through blender to chop them up or just leave them whole. Combine wet ingredients in bowl, mix well. Add in dry ingredients and stir to mix well.
4. Grease a cookie sheet then pour mixture into center of sheet. Carefully spread it out into a circular shape with spatula until about 1/2 of an inch thick.
5. Bake about 5 minutes then remove and cut into scone shapes  (cut into quarters then slice each quarter in half again).
6. Bake another 8-10 minutes until golden brown and toothpick inserted in middle comes out clean.