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A Tasty Remedy: Cinnamon Orange Scones

Thursday, April 17, 2014

Cinnamon Orange Scones

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!

Cinnamon Orange Scones
Prep:15 min  Bake: 30 min


3 eggs
Zest from 1 orange
¼ cup fresh orange juice
¼ cup coconut milk
½ tsp vanilla
¼ cup maple syrup
½ cup coconut flour
½ cup arrowroot flour
¼ tsp baking soda
½ tsp cream of tartar
¼ tsp sea salt
¾ tsp cinnamon

  1. Preheat the oven to 350F.  Line a baking sheet with parchment paper.
  2. In a food processor, add the wet ingredients and orange zest, and mix until well combined.
  3. 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.
  4. 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.
  5. Bake in the oven for 30 minutes, or until the edges are golden brown.  Your kitchen will smell amazing!
Makes 8 scones


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