Autoimmune Paleo Gingerbread Scone

prep:15 minutes
cook:25 minutes
Difficulty
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Show nutritional information
  • Serves: 9
  • Calories: 239
  • Total Fat: 19g
  • Total Carbohydrate: 17g
  • Protein: 1g
A holiday twist on the classic scone.

Serves: 9

Serves: 9decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. scones:
  2. Preheat oven to 350 degreees
  3. Peel plantains and chop into large pieces
  4. roughly pulse in food processor
  5. peel banana and add
  6. Add the rest of the ingredients in order given
  7. pulse a few times then blend until soft dough forms
  8. line a baking sheet with parchment paper
  9. scoop dough into 2 inch rounds onto paper
  10. bake for 25 minutes
  11. cool slightly before frosting
  12. icing:
  13. in food processor, add coconut butter, 3 tbsp of milk, sea salt and flours.
  14. pulse a couple times.
  15. thick "dough" will form
  16. while processor is running, slowly pour in coconut milk until "dough" turns into icing consistency
  17. frost as desired

Notes

As is, these scones are not very sweet. I prefer eating them for breakfast. Feel free to sweeten them up as desired. (I would recommend starting with 1/4 coconut sugar) They taste great fresh out of the oven, or after having sat in the fridge for a day, take with you to work and re-heat. Icing is not sweet, but has a tang reminiscent of cream cheese.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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