A few weeks ago, I made Diane Sanfilippo’s lemon blueberry scones from her website, Balanced Bites. They were SO GOOD, and the dough had a lovely moist texture. Not that day-old, dried out texture you find with a lot of scones.
Do yourself a favor and make them! My non-paleo friends and my picky Dad enjoyed them just as much as I did.
So, with dough that has proven to work, I had to play around with the flavors. I loved the citrus flavor that came through in the scones that Diane created. I thought I’d give orange a try and spice it up with some cinnamon and maple syrup.
I think we have another winner!
I think we have another winner!
Cinnamon Orange Scones
Servings: 8 scones
Ingredients
- 3 eggs
- zest from 1 orange
- 1/4 cup fresh orange juice
- 1/4 cup coconut milk
- 1/2 tsp vanilla extract
- 1/4 cup maple syrup
- 1/2 cup coconut flour
- 1/2 cup arrowroot flour
- 1/4 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp sea salt
- 3/4 tsp ground cinnamon
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In a food processor, add the wet ingredients and orange zest, and mix until well combined.
- Sift the dry ingredients into the bowl of the food processor. Mix until well combined. The dough will be very wet, so let sit for about 5 minutes before proceeding.
- Use a ¼ measuring cup to scoop up the batter. Roll the dough into a loose ball in your hands and place on the parchment lined baking sheet. Press down lightly on the top of the dough to flatten.
- Bake in the oven for 30 minutes, or until the edges are golden brown. Your kitchen will smell amazing!
Notes
Adapted from Balanced Bites.