Monday, February 27, 2017

Tasty (Paleo!) Cranberry Orange Scones {Grass-Fed Dairy}

Paleo: so hot right now. Let's talk cavemen.


In the strictest sense, some would say that a Paleo diet would not include dairy at all. Some camps argue that as long as the dairy comes from a grass-fed source and is full fat, its acceptable and could provide benefits. Whichever side of the debate you find yourself on, the beauty of Paleo is that is does not have to be one-size-fits-all. You do you.

That said, I love scones. They are maybe one of my favorite baked goods and I looove baked goods. One of the keys to making good scones, of course, is cold butter. So for today, I am on the side of "have your grass-fed-butter and eat it too."



I found a great sounding clean-scone recipe here and thought that with just a few tweaks I could take an already awesome looking recipe and make it Paleo. So, yesterday I gave it a whirl and its definitely worth sharing. The recipe, that is. I'm not sharing my scones. 


Paleo Cranberry Orange Scones
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Adapted From Amy's Healthy Baking

1 1/2 C Bob's Red Mill Paleo Flour Blend*
1 1/2 tsp Baking Powder
1/2 tsp Salt
Minced Zest of 1 orange, juice saved (about 1/4C)
2 T Grass-fed Butter or Ghee, cubed (Chilled or frozen until use)**
1/2 C plain, full fat, Grass-fed Yogurt
3T Honey
1t Mexican Vanilla
1/2C Cranberries
1T Egg white for egg-wash, beaten

First things first: Heat Oven to 425 degrees. Line a baking pan with parchment paper.

Combine flour, baking powder and salt. Mix in orange zest. Cut butter cubes in with forks or pastry cutter.  Once butter is cut in, blend in yogurt and orange juice until incorporated. Blend in honey and vanilla. Fold berries into the batter. Batter should be a moist bread dough that you can pick up with your hands. Shape into a ball and place onto a pan lined with parchment paper. Flatten the ball into a circle and with a brush or clean fingers, brush the egg white in a thin layer on top of the circle.  Bake at 425 degrees for 20 minutes.  Cut into 8 pie slices and enjoy with your coffee. The cavemen had to drink coffee or they were most definitely a different species. AmIright?!

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*You'll see that I'm pretty specific on the flour choice and that is because if you went with all almond flour, your scones would be really soft. All coconut flour, and they might turn out really dry. The alternative/clean baking flours are all very fickle and serve well in certain instances - so I think the benefit to using Bob's Red Mill Paleo BLEND is that it combines attributes of many different alternative flours without you having to worry about ratios and blending. Its a little crazy expensive though so feel free to experiment and let me know what you try out!

**I'm almost always someone who has no problem substituting coconut oil for butter but not here...don't mess with scones and their butter.