Paleo Maple Pecan Scones

28 Feb

FINALLY a paleo scone that is worthy of being called a scone!  I played around with “scones” years ago and while the flavor was always amazing, the texture never matched the non-paleo counterpart.  Until now 🙂  I’m very excited about this recipe!  Sometimes you want the real deal, just a healthier version.

Paleo maple pecan scones

Paleo maple pecan scones



2 large eggs

1/4 cup pure maple syrup

1/4 cup ghee, melted

2 cups almond flour

1/2 cup arrowroot powder

2 tsp. baking powder

1 tsp. kosher salt

1/2 cup pecans, finely chopped


1 tbl. ghee, melted

1 tbl. palm shortening

2 tbl. maple sugar, powdered

2 tbl. arrowroot powder

1/4 tsp. vanilla


Preheat oven to 350°F.  In a large bowl combine almond flour, baking powder, arrowroot powder, and salt.  In a medium mixing bowl whisk together eggs, maple syrup, and ghee (make sure melted ghee is cool enough so the egg won’t scramble).  Whisk in the dry ingredients then stir in the pecans.  Transfer the batter to a baking sheet lined with parchment paper and spread into a 10 inch circle of even thickness.  Cut the dough into 8 even wedges (if you forget this step you can simply cut it after baking) and bake at 350°F for 22 minutes.  While baking make the icing.  Melt the ghee and then use the hot ghee to melt the palm shortening.  Add the maple sugar to a (clean) coffee grinder and grind into a fine powder, 30-60 seconds.  Add the powdered sugar to the melted ghee/shortening, stir in arrowroot and vanilla.  Once scones are cool spread with icing.


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