Paleo Peach Scones

Ingredients

• 2 cups almond flour
• 1/2 cup tapioca flour
• 1/2 cup coconut palm sugar, plus more for sprinkling
• 1/4 cup coconut flour
• 4 teaspoons baking powder
• 1 teaspoon sea salt
• 6 tablespoons cold unsalted butter, cut into cubes
• 2 large eggs at room temperature
• 1/3 cup unsweetened coconut cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon freshly grated nutmeg
• 1 cup diced fresh peaches

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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.

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.

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.

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.