In Local food, Recipes on September 8, 2011 at 11:00 AM

Well, this recipe is just too good. I can’t hold out on ya for even another day. Gluten-free, grain-free, dairy-free, soy-free – well, you get the idea. Paleo scones. Thanks, Lis.

I timed myself making them – 15 minutes to mix up (without having anything out yet) and 8 or 9 min in the over.

Preheat oven to 400. Makes 9 because I only wanted to use 1 pan and was only patient enough for 1 cooking cycle!


  • 1 egg
  • 1/4 cup honey or maple syrup
  • 1/2 tsp baking soda
  • lots of cinnamon, maybe some fresh nutmeg or cloves (anything goes here!)
  • dash vanilla
  • 1/3 cup raisins (no thanks hahaha but you might like them) or choc chips
  • 2 cups almond meal (I found that using 1 cup of Bob’s Red Mills fine almond flour and 1 cup of Trader Joe’s almond meal worked best)

Mix together everything but the flour, add that last. Spoon onto cookie sheet greased with butter, covered in one of those fancy silicon mats or covered in parchment paper.

Cook for 8 minutes or so. Try not to eat them all in one day.

* I’ll be testing a savory version of these to have with eggs or pulled pork or brisket in lieu of a biscuit. I’m thinking raw cheddar and chive….

Quick note on maple syrup – I’m working on a full post on different sweeteners but I find maple syrup has the best consistency for baking and great flavor. If you’re nearby, Northwwood Sugarworks is a is a family owned and operated producer of 100% pure maple syrup products. They’re from Gloucester and own a farm in NH. They sell at the Cape Ann Farmer’s market and sometimes they have the cotton candy machine there! Maple sugar cotton candy – YES!!!! Check out their products. I also really like Cold Hollow Cider Mill (VT) syrup – SO tasty. I always prefer B grade because it has more flavor. Grade A fancy is actually a byproduct of a time when maple syrup was used as a substitute for cane sugar and the less flavor and color the final product had, the more desirable it was. Who knew?


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