Afternoon Tea Paleo Scones

How amazing are these scones? They were created by Julie from the brilliant Flash Fiction Kitchen blog to celebrate the Royal Wedding!  Julie recipes are all paleo, and most are also autoimmune-protocol (AIP) compliant and/or modifiable – and most important are super delicious so that everyone can enjoy them! This recipe also has a vegan option too and would work brilliant with our Tiger Nut Flour and Tiger Nut Powder.






  • 1.25 c Otto’s cassava flour
  • ¾ c tiger nut flour
  • 1.5 tsp grass-fed gelatin (omit or sub agar agar for V)
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 2 tsp ground cinnamon, (optional, omit for a lighter color)
  • zest of 1 large lemon or 2 limes (optional)
  • 3 tb honey or 4 tb maple syrup (optional)
  • 1 tsp vanilla extract (optional)
  • 6 tb frozen fat (I used leaf lard; use coconut oil for V)
  • ½ cup raisins (optional)
  • 1.25 – 1.75 c ice-cold water or coconut milk (for a richer scone)
  • 2 tsps fresh lemon/lime juice or apple cider vinegar
  • ‘Clotted Cream’
  • 1 cup coconut milk (solid part taken from a chilled can of coconut milk)
  • 2 tsps honey
  • Jam
  • 2 cups frozen or fresh strawberries or raspberries
  • 2 tsps fresh lemon juice
  • ½ c water
  • pinch salt
  • pinch cinnamon (optional)


  1. Make jam, heating up fruit with water, salt, and lemon juice in pot over medium heat until mixture comes to a boil. Reduce heat and cook until berries have cooked down.
  2. Preheat oven to 450 degrees Fahrenheit. Line a baking pan with parchment paper.
  3. Whisk together dry ingredients (flours, gelatin, baking soda, salt, cinnamon). Add zest and sweetener/vanilla and mix with a fork.
  4. Grate or food process your frozen fat into the mixture and gently incorporate (don’t over-mix). Mix in raisins.
  5. Add water/milk (start w/ 1.25 c and add more as needed) and acid (lemon/lime/ACV) and mix gently until you can just pat the dough together in a ball. If dough seems too sticky to handle, add a bit more cassava flour.
  6. Pat into a thick disk and place on floured parchment paper. Dough circle should be about 1 inch high. Cut the scones using biscuit cutters and place on baking pan. Repeat until all dough is used up.
  7. Bake at 450 for 10 minutes (scones should be slightly brown at this point), then lower temperature to 375 and bake for another 7-10 minutes.
  8. While scones are baking, whip coconut cream with honey until light and fluffy.
  9. Serve with tea, jam, and cream, or eat while wearing pjs and watching recaps of the royal wedding (wait, is that not sophisticated?)



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