When I hear the word scone, I picture a cozy scene in the English countryside: warm scones fresh from the oven, served with tea and good company. While scones are often compared to American biscuits, they are distinct—closer to a shortbread-style pastry with a different fat-to-flour ratio and a tender, slightly crumbly texture. These Crystallized Ginger Paleo Scones transform that classic idea into a grain-free, gluten-free version by using almond and coconut flours. The scones are lightly sweetened with pure maple syrup and brightened with lemon zest and crystallized ginger for a spicy-sweet bite. For a fully vegan option, use liquefied virgin coconut oil; if you prefer a richer, traditional flavor, substitute ghee or unsalted pastured butter.

This paleo scone recipe appears in the cookbook “Sweet Paleo: Gluten-Free, Grain-Free Delights.” The book contains a variety of grain-free desserts and breakfast recipes as well as complementary toppings and glazes, such as whipped coconut cream, spiced caramel sauce, maple cashew glaze, and strawberry cashew cream, all of which pair beautifully with these scones.

Crystallized Ginger Paleo Scones Recipe

Crystallized Ginger Scones (Paleo and Vegan)

Paleo • Vegan option • Tender, slightly sweet scones with a bright ginger bite. Perfect for breakfast or afternoon tea.

Author: Lea Valle
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 8 scones
Category: Breakfast
Cuisine: English-inspired

Ingredients

2 cups (200 g) blanched almond flour
3/4 cup (84 g) coconut flour
1 teaspoon baking powder
1/4 teaspoon Celtic sea salt
1/3 cup pure maple syrup
1/4 cup liquefied virgin coconut oil (for vegan) or ghee/unsalted pastured butter, melted
Zest of 1 lemon
1/2 teaspoon pure vanilla extract
4 ounces chopped crystallized ginger, diced (or substitute raisins or dried currants)
2 teaspoons maple or turbinado sugar, for topping (optional)

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Measure and weigh the almond and coconut flours. Sift them together with the baking powder and sea salt into a medium mixing bowl to remove any lumps and ensure an even blend.
Add the maple syrup, melted coconut oil (or ghee/butter), lemon zest, and vanilla. Stir with a spoon until the mixture begins to form small crumbs and the ingredients are evenly combined. Fold in the chopped crystallized ginger.
Transfer the dough to the prepared baking sheet and shape it into a rough ball. Gently press the dough into a disk about 8 inches (20 cm) in diameter and 1 inch (2.5 cm) thick. Using a sharp knife, slice the disk into eight equal wedges; you do not need to separate the wedges before baking.
If desired, lightly sprinkle the top with maple or turbinado sugar for added crunch and shine.
Bake the scones for 15 to 20 minutes, or until the outsides are golden brown while the centers remain slightly moist. Almond- and coconut-based scones will not brown the same way wheat scones do, so watch for a gentle golden hue and a firm edge.
Allow the scones to cool on the baking sheet for several minutes. Use a spatula or a knife to separate the wedges and transfer them to a cooling rack. Serve warm or at room temperature.

Notes, Variations, and Tips

Substitutions: If you prefer not to use crystallized ginger, swap in raisins, dried currants, or fresh blueberries (note that fresh berries may make the dough slightly wetter; reduce the maple syrup by a tablespoon if needed). For a non-vegan version, ghee or unsalted butter lends a richer flavor and slightly firmer texture.

Texture tips: Almond and coconut flours absorb liquid differently than grain flours. If your dough feels too dry, add a teaspoon or two of almond milk or water until the mixture holds together when pressed. If it seems overly wet, add a tablespoon of almond flour at a time until you reach the proper consistency.

Serving suggestions: These scones are lovely with a drizzle of ginger syrup, a smear of whipped coconut cream, or a dab of butter. Pair with hot Earl Grey or black tea for a classic experience, or enjoy alongside coffee for a brighter, spicier breakfast.

Storage: Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze in a sealed container for up to 3 months. Reheat gently in a warm oven or toaster oven to refresh the texture.

Make-ahead: Prepare the dough, shape it into the disk, then wrap and refrigerate for up to 24 hours before slicing and baking. This allows flavors to meld and can simplify morning prep.