Paleo Peach Scones

Paleo Peach Scones

Cindy Anschutz Barbieri

"You may have noticed a few peach recipes lately! I am enjoying eating them and cooking with them! I hope you love my paleo peach scones as much as we do! I even spread a little almond butter on mine when they were warm."
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35 m servings 427 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 29.6 g
  • 45%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Stir almond flour, tapioca flour, 1/2 cup coconut sugar, coconut flour, baking powder, and sea salt together in a bowl using a fork to break any lumps of baking powder. Cut butter into the flour mixture with a pastry cutter.
  3. Beat eggs, coconut cream, vanilla extract, cardamom, and nutmeg together in a separate bowl until smooth; pour into the flour mixture and stir with a spatula just until evenly moistened and sticky. Gently fold diced peach into the mixture.
  4. Shape the dough into a ball and move to the prepared baking sheet. Sprinkle coconut sugar over the top of the dough ball. Press dough into a somewhat flattened disc.
  5. Bake in preheated oven until surface is dried, about 10 minutes. Cut the disc into 8 wedges and continue baking until golden brown on top, 10 to 15 minutes more. Let cool on sheet for 5 minutes before moving to a wire rack to cool completely.


  • Cook's Note:
  • This can also be prepared in a springform pan.

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I followed the recipe exactly, but mine needed to cook 13 minutes to the cutting stage, and then, 25 minutes more. The directions do not specify thickness, and I pressed mine out to about 3/4 i...

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