Ginger-Peach Scones

1 1/2 cups almond flour

1/4 cup coconut flour, sifted

1/2 tsp cinnamon

1 tsp baking soda

1/2 sea salt

1/4 cup pure maple syrup

1 tsp pure vanilla extract

2 eggs

1 1/2 tsp minced fresh ginger

3 tbsp coconut oil, melted

1 cup coarsely chopped peaches

Preheat oven to 350 degrees F. Place the almond flour, coconut lour, cinnamon, baking soda and salt in a medium bowl and whisk together. Add maple syrup, vanilla, eggs and ginger to the dry mixture. Blend well with a hand mixer. With mixer on low slowly add the coconut oil and mix well.Stir in the peaches.

Using an ice cream scoop, drop 8 even scoops of dough onto a parchment lined baking sheet. Bake for 23 - 25 minutes, or until firm and golden brown. Cool on wire racks. Store leftovers in an airtight container up to 3 days or freeze. 

Recipe from Paleo Indulgences by Tammy Credicott

This recipe was pretty good, the scones were not dry and the overall flavour was good. I may increase the cinnamon to 1 tsp and try different fruits (apple, apricots). You may also want to add some pecans or walnuts for extra crunch. I'll give this recipe 4 out of 5 stars.