I went through plenty of dieting highs and lows when I was in high school (and beyond) – where I would bounce back and forth from “treating myself” to restricting everything I ate.  Anyone else?
 

 
When I was around 16, my mom found a recipe for some low-carb berry scones using frozen berries and oats, and it was one morning treat I just couldn’t resist.  Knowing they were “low-carb” made me feel a little bit better, but it was still a guilty pleasure to me – something I knew I shouldn’t be eating.
 
Thinking back to times like these, 10 years later, makes me realize just how grateful I am for the Paleo lifestyle.  Because as long as I’m making things with real, whole foods that are good for my body, I can eat one delicious scone with breakfast (or even 2 or 3) and not feel like my day is ruined.  My relationship with food is no longer an issue that makes or breaks me.
 
 
I love the texture of these scones~ the shredded coconut mixed in reminds me so much of oats!  They’re also dense like a scone should be, with a crispy outside; but the inside stays nice and soft & yummy.  
 
I love tossing in mixed berries for their different flavors from sweet to tart (frozen, cuz it’s easy), but you could always stick with just one berry if you have a favorite!
 
 
I hope you love these easy Paleo scones!  They make a perfect coffee buddy in the mornings, but are super yummy for dessert too (imagine, with some dairy-free vanilla ice cream!?)  
 
Enjoy one or three for me~ ours are long gone!
 

 

Print Recipe

Berry Coconut Scones | PALEO

Servings: 8
Calories: 345kcal

Ingredients

  • 2 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup shredded coconut
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 eggs
  • 1/4 cup coconut oil or ghee
  • 1/4 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cup berries fresh or frozen

Instructions

  • Preheat the oven to 350ºF.
  • Combine dry ingredients in a large bowl (almond flour, coconut flour, shredded coconut,baking soda, sea salt).  Add the berries, stirring lightly to coat with the flour mixture.
  • In a separate bowl, heat the coconut oil & honey or maple syrup until melted.  Whisk in the eggs and vanilla.
  • Pour the wet ingredients into the dry mixture, stirring gently until combined.
  • Refrigerate the dough for at least 10 minutes to firm it up a bit.  Transfer the chilled dough to a cutting board (or large flat surface) and press into a large, round shape about 1 1/2" thick.  Slice into 8 or 10 pieces, and transfer to the parchment-lined baking sheet.
  • Bake for 15 to 20 minutes, or until lightly browned on top.

Nutrition

Calories: 345kcal | Carbohydrates: 24g | Protein: 9g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 253mg | Fiber: 6g | Sugar: 15g | Vitamin C: 1mg
Filed   bread muffins, breakfast, Desserts, snacks