When I was 7 years old, and was absolutely obsessed with my Easy Bake oven. I loved to stir up the little mixes, scoop them into the pan, and push them into the oven.
The seconds would tick by so slowly as I waited for my confection to bake. When the timer finally beeped, I would push the pan out of the oven (usually burning my fingers in the process) to behold my creation.
The first batch of scones I ever made was with my Easy Bake oven. I actually made four scones, and of course they had to be baked individually. It took forever, but I persevered. It felt like four hours, but it was probably just one or two before the scones were done. I served them with tea to my family with pride in my accomplishment.
My idea of scones is a biscuit-y, cookie-ish, muffin-y type of deliciousness studded with fruit or nuts. I wanted to recreate this delicious pastry in a way that even the most allergic people could enjoy.
The result? A soft AIP scones recipe studded with fresh raspberries and shredded coconut. Perfect with a cup of tea.
- unsweetened applesauce - 1/2 cup
- coconut cream - 1/2 cup
- honey - 1/4 cup
- pure vanilla extract - 1 teaspoon
- tigernut flour - 1 cup
- unsweetened coconut flakes - 1/2 cup
- cassava flour - 1/2 cup
- coconut flour - 1/4 cup
- baking soda - 1/2 teaspoon
- fresh raspberries - 1 cup
- Preheat oven to 350 degrees Fahrenheit and grease a large baking sheet with coconut oil.
- In a large mixing bowl, combine the applesauce, coconut cream, honey, and vanilla and mix well.
- Stir in the flours, coconut flakes, and baking soda.
- Carefully fold in the raspberries.
- Form the dough into 2 balls and flatten them out about 1 inch thick on the baking sheet. Each into 4 quarters and separate them a bit.
- Bake for 40 minutes.
Shared at Paleo AIP Recipe Roundtable, Fat Tuesday, Allergy-Free Wednesday
Hi Heather,
These scone look and sound absolutely delicious. Pinned & twitted,
Could you tell me what the asterisks mean next to the two flours in the ingredients list? Also, is it possible to substitute something else for the tigernut flour?
Thanks! These look great!
Those must be left over from when I switched out my recipe template; I’ll remove them. I don’t think you could substitute the tigernut flour because of the kind of fiber it has in it.
Are the coconut flakes considered a flour? Not sure when to add them.
Yes sorry I’ll update that 🙂
I just made these and they tasted great! Thanks for the recipe! I did have a couple question as this is my first time baking with these flours. The dough was really sticky snd didnt seem to rise at all. I also couldnt really separate them before baking because of the consistency. They turned out pretty flat. I did everything according to the recipe but do you think i needed more of one of the flours or baking soda? Thanks! Again, they still tasted great!!
Hi Emily; these really don’t rise too much because there’s no eggs.
Is the coconut cream called for the same as coconut butter, or is it cream skimmed off a can of coconut milk? Thank you
Mmmmm so good!!! Just made them and already finished half of it haha.
Replaced the casave flour for a bit more tigernut flour and 2 tablespoons of arrowroot. Worked great! Also used frozen blueberries and raspberry which is so tasty together!
This is a keeper!!!