Paleo Pistachio Raspberry Scones

I received free samples of Wonderful Pistachios mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Wonderful Pistachios and am eligible to win prizes associated with the contest. I was not compensated for my time.

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One of my first jobs in college was working at a local tea shop. I'm still amazed that I managed to not gain 50lbs snacking on all of the chicken salad croissants, lemon glazed cakes, or the endless supply of freshly made scones. Scones have always been a weakness even though I don't often indulge. Something about the combination of sweet treat and bread just calls to me on a whole other level.

 
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Somehow I made it all the way to this point in my life without ever having attempted homemade scones but they ended up being super simple. While these may look a little different than your traditional scone since they're coconut flour based, they aren't lacking on any delicious flavors. They're soft and perfectly sweetened, with the pistachios balancing out the raspberries with their own saltiness. 

 
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Paleo Pistachio Raspberry Scones

  • 3 eggs
  • 1/3 c. applesauce
  • 1/4 c. honey
  • 1 tsp. vanilla
  • 1/2 c. coconut flour
  • 1/4 tsp. baking soda
  • Pinch of salt
  • 2 Tbs. coconut oil
  • 3/4 c. fresh raspberries
  • 1/2 c. Wonderful Pistachios, roughly chopped
  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, combine your eggs, applesauce, honey and vanilla.
  3. Add in the coconut flour, baking soda and salt. Mix in the coconut oil
  4. Fold in the raspberries and pistachios.
  5. Shape the dough into flat discs a little smaller than the size of your palm and place on the baking sheet.
  6. Bake for 20 - 25 minutes or until lightly browned. 
 
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