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Paleo Pecan Pie Scones





  • Preheat the oven to 325° and line a sheet tray with parchment paper. Set aside. 
  • In a large bowl, combine almond flour, coconut flour, coconut sugar, baking soda, and salt. Stir and mix well. 
  • Add in the egg, ghee, maple syrup and molasses and mix until well combined. Stir in the pecans and mix until evenly distributed. 
  • Shape the dough into a ball and then press it into a 8 inch circle (you can do this on the sheet tray). Try to get it even thickness throughout. Cut in half and then in half in thirds making 6 even triangles. Separate them and bake 18-20 minutes. 
  • Once cooked, make glaze. In a small bowl, combine coconut butter, maple syrup, salt, water and vanilla. Mix well and drizzle over scones. 
  • These are fine to leave out for 1 day, then store in the fridge.