Grain Free Scone Recipe

Other than sourdough bread, I still enjoy a paleo lifestyle. I developed these scones when I was producing our Kuwl Flour Pantry mixes. Our Kuwl baking flour was an almond nut based flour, but these scones can be made with any paleo or keto flour. 

Did you know that a typical scone is made with a lower protein flour like “pastry flour” which produces “less gluten strands”, which in turn give scones their light and fluffy texture. Although a paleo or nut flour is high in protein, it has no gluten.. and gives the same light and fluffy texture in scones. 

I have had much success with these scones! 

2 cups Paleo Baking Flour 

3 Tbp. sugar

2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick chilled unsalted butter (cut into chunks)

1/2 cup chilled heavy cream

1 large egg 

1/2 teaspoons vanilla or lemon

Glaze- 

3 tablespoons Cream or half and half

1/4 cup Demerara sugar or turbinado sugar, optional

✨Additions Frozen Blueberries, chocolate chips, cranberries…

INSTRUCTIONS

Prepare for baking: 

Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick vegetable oil spray or nonstick baking spray and set aside.

In a small mixing bowl, combine the cream and egg yolks and whisk to combine. Cover with plastic wrap and refrigerate until ready to use.

Sift the dry ingredients: 

Sift the flours, sugar, baking powder, baking soda, and salt into the bowl of a heavy-duty stand mixer fitted with a paddle attachment or the bowl of a food processor fitted with a metal blade.

Add the butter: Scatter the butter chunks over the flour. If you are using a stand mixer, mix at medium-low speed for 30 seconds. If you are using a food processor, process in 8 (1-second) pulses. Either way, the mixture should resemble powdery sand in some spots and coarse sand in others. Do not overmix.

Add the egg mixture: Add the egg mixture and mix at medium speed for 30 to 45 seconds, or process in 4 (1-second) pulses, just until the dough barely comes together. It should be lumpy, with raggedy edges — not smooth at all.

Additions

✨(If adding chocolate chips or blueberries, add them in now before you make a disc. Sprinkle chocolate chips or frozen berries overtop of dough. Use your hands to gently work in the added ingredients, distributing them as you go, until you form the dough disc. Follow next instruction to make the dough disc.)

Cut the dough: Divide the dough in half. Sprinkle a pinch of flour on top of one of the halves and shape into 6- to 7-inch round with a thickness of about 1/2 inch. Repeat with the other portion of dough. Use a pizza wheel or a large knife to cut each circle into 6 even wedges. Be sure to cut all the way through to the bottom so the wedges are separated. Using a pie server or a spatula, lift the wedges, one at a time, and arrange on the prepared baking sheet, about 1/2-inch to 3/4-inch apart.

Brush with Cream : Brush the tops of the scones with the melted cream. Sprinkle with sugar if using.

Bake the scones: Bake until golden-brown on the tops and bottoms, 15 to 18 minutes.