As many of you already know, I'm a big fan of scones. I already have a collection of gluten-free scone recipes that I've adapted and created from scratch. I also collect other peoples' scone recipes, and I even have a Pinterest Board dedicated to gluten-free scones. While searching for all the best gluten-free scone recipes on Pinterest, I came across a paleo scone recipe that I thought sounded good. I already had a recipe that sounded similar, but for friands. I thought I'd adapt that friand recipe for making paleo scones. They turned out amazing, with a nice savory/sweet balance.
Gluten-free Scone Recipe, Paleo Style
Makes 3-4 Scones - double the recipe for a full batch
Pre-heat oven to 400 degrees F. In a medium bowl, mix:
100g almond flour
18g tapioca flour
a pinch of salt
15 raspberries, fresh or frozen
In another bowl, warm until melted:
1 Tbsp lard
2T honey (or more for a sweeter scone)
In another small bowl, whisk:
Mix the wet ingredients into the dry ingredients thoroughly until a thick batter forms. Spoon the batter into a scone pan like the one shown below. (You could try dropping the batter onto a baking sheet to cook free-form round scones. I haven't tried this, but I bet it would work.) Cook at 400 degrees for 10-12 minutes or until they start to brown a little on the top and a toothpick inserted in the center comes out clean.
Serve for tea and enjoy!