Paleo Date Scones

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PALEO DATE SCONES - WITH SHEEPS CHEESE VARIATION

Makes: 8 Scones

Paleo/ Dairy-Free / Gluten-Free / Refined Sugar-Free / Lunchbox Friendly

These scones are everything.

Creating a gluten and dairy-free scone is easy peasy if you just replace the flours for gluten-free and the butter for (gasp) vegan butter (basically super-unhealthy margarine) but let's be honest, that's not that much better for your body that way than eating the real deal is it? In most cases you're left with a crumbly, dense and dry-as-heck scone. Not ideal. 

When I think of a great scone, it's nourishing, moist, full of flavour, easily cut and spreadable with without crumbling when you lather it in coconut oil, and one that lasts until the next day to use in school lunches, or as a quick grab-and-go breakfast. These tick all the boxes, and taste utterly divine, seriously rivalling their flour and butter filled counterparts. 

What I love most about these is that they are full of good fats and protein with only a touch of honey and dates to sweeten, while the sheeps cheese variation has zero sugar, and I feel good when I eat them. These are the sweet treat you have been looking for, without the guilt. I hope you love these as much as my family and I do. H x


Date Scone Ingredients:

2 cups almond meal
1/2 cup tapioca flour
2 tsp gluten-free baking powder
1 tsp cinnamon powder
1 tsp ginger powder
pinch clove powder
pinch cardamon powder
pinch pink salt
1/4 cup coconut oil, solid + grated
4-6 medjool dates (or 8-12 baking dates, soaked in boiling hot water) 
1/4 cup free flowing coconut milk + extra for brushing
2 large organic eggs, separated
1 Tbsp raw organic honey
finely grated zest of 1 organic orange
dairy-free milk
for brushing

Cheese Scone Ingredients:

2 cups almond meal
1/2 cup tapioca flour
2 tsp gluten-free baking powder
pinch pink salt
1/4 cup coconut oil, solid + grated
1/4 cup free flowing coconut milk + extra for brushing
2 large organic eggs, separated
1/2-1 cup grated hard sheeps cheese

Directions:

  1. Preheat the oven to 200c. Lightly grease and line a baking tray with paper
  2. Combine the almond meal, tapioca, baking powder, ground spices and salt in a medium bowl and stir to combine, 
  3. Coarsely grate in the solid coconut oil. Add the dates and distribute through the dry mix.
  4. Whisk the coconut milk, egg yolks, honey and orange zest together in a small bowl, 
  5. Add the dry mix and stir to form a dough.
  6. Whisk the egg whites in a medium bowl until stiff peaks form.
  7. Stir in a large spoonful of egg whites into the dough to loosen. Gently fold through the remaining whites, to make a thick, sticky dough. 
  8. Place the dough in the centre of the prepared tray, and using slightly wet hands, form into a round disc approx. 3cm in height.
  9. Using a large wet (wet and clean between each cut) knife, mark the disc into 8 portions, pressing the knife half way through the dough. 
  10. Brush the top with coconut milk and dust with cinnamon.
  11. Bake for 20 minutes, or until golden.
  12. Remove from the oven, cover with a tea towel and leave to cool for 10 minutes.
  13. Remove the tea towel and cut into portions. 

For the cheese scone variation, follow the same steps as above, omitting the warming spices, honey, zest and dates, and replace with grated cheese after you have mixed the flours together. 

Don't be fooled by the wetness of this mixture, you're not looking for a dry dough like you're used to seeing with normal scones. Don't add more flour, this will only result in a dry scone. Use wet hands to mould the dough onto your tray, and trust the process. Follow this recipe to the letter and they will be perfect.

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Hayley Richards

Hello! I'm Hayley - a certified nutritionist and holistic health coach by trade, a living & whole-foods chef and wellness enthusiast by passion. I'm amazingly blessed to live in sunny Nelson NZ with my gorgeous partner and three delicious daughters.