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!
- 2 1/4 cups 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
- 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.