Nathaniel says “Grandpop can have as many of these as he wants!” A veteran of conventional sweets and breakfast goodies, we’re hoping GP thinks this healthy version of a scone is as delicious as we do! A lot of our followers are trying to avoid processed sugar and fast acting leavening agents, instead opting for unyeasted breads made with sprouted/fermented grains. Many are experimenting with “Paleo” diets, as an attempt to balance weight and/or eat more honestly or more humanly. This gluten free, chem free version of scones is a winner. It has the added bonus of being made with coconut “flour”, high in fiber with a natural aromatic sweetness. We especially like the exciting burst of blueberry flavor in almost every bite. We suggest serving them with butter and jam, but they’re sweet and rich enough without either. Take the plunge: go Paleo for breakfast!

Banana Blueberry Scones (makes 8 medium sized scones)

INGREDIENTS:

1/4 cup coconut oil

2/3 cup coconut flour, plus a little for dusting a surface on which to turn the dough

1 tablespoon maca powder

1/2 teaspoon ground cinnamon

1/4 teaspoon fresh grated nutmeg

1/8 teaspoon sea salt

2 eggs

2 medium sized ripe bananas, mashed

1 cup fresh organic blueberries, washed and dried

2 teaspoons grated unsweetened coconut

1 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat an oven the 400F and line a baking sheet with parchment paper.

2. Measure the dry ingredients into a small bowl; whisk to blend.

3. In the bowl of a stand mixer combine the coconut oil and dry ingredients until the consistency of cornmeal.

4. Add the eggs one at a time, beating well after each addition.

5.  Add the mashed bananas, blend to form a consistent dough.

6. With a rubber spatula gently fold the blueberries into the dough. Turn the mixture onto the (coconut) floured surface and gently pat to form an 8″ disk about 1 1/4″ thick, tucking in any blueberries that have escaped.

7. Combine the grated coconut and teaspoon of cinnamon and sprinkle evenly over the disk. Cut the disk into eight wedges and transfer with a knife to the prepared baking sheet.

8. Bake at 400F for 18 minutes.

Serve warm out of the oven with coconut mana or butter and jam… or honey: yummm! When cool, these are also sturdy enough to slice and toast. Enjoy!

Note: if the dough is too wet to handle, add a little more coconut flour a tablespoon at a time until it’s slightly sticky, and easily patted into a disk.

Weighing the dry ingredients

Mashing the bananas

Incorporating the eggs one at a time

Dough coming together

Forgiving enough to fold in the blueberries

Turned onto a coconut floured surface

Patting into a round

Sprinkling on the cinnamon coconut topping

Cutting into eighths

On the way to the oven

Warm scone with Taylor’s homemade apricot jam!