I love this time of year. Gingerbread and spices always remind me of the holidays. And these gingerbread spice scones are perfect for this time of year — a quick and easy paleo breakfast using all of my favorite warm holiday spices.
I am making these easy paleo gingerbread spice scones for Christmas breakfast tomorrow. Probably with a frittata and some peppermint hot chocolate.
Gingerbread Spice Scones
Servings: 8 -10 scones
Ingredients
- 300 grams almond flour about 3 cups
- 2 tablespoons coconut sugar
- 2 teaspoons ground ginger
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/8 teaspoon sea salt
- 2 eggs
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
Instructions
- Preheat oven to 325 degrees.
- Add almond flour, coconut sugar, ginger, pumpkin pie spice, baking soda, and salt to a large bowl and whisk to combine.
- Make a well in the center of the flour mixture and add eggs, honey and apple cider vinegar. Starting in the center, stir the dough until well combined.
- Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper. Lightly wet hands and gently flatten the tops of the scones. They should be about 1 inch thick.
- Bake 18-20 minutes, until the tops are golden brown. Cool on wire rack.
BONUS DOWNLOAD: Click here to get a free printable paleo shopping list.
These will be on my meal plan next week at faithfilledparenting.com. I would love for you to share some Paleo recipes. We are a Paleo family of 7.
Thanks Christia! Hope you enjoy them!
These look wonderful. Thanks for sharing on Monday Funday!
Holly @ Creatively Living
Thanks Holly!
Thanks Erlene!