These scones are perfect for an afternoon treat.


  • For the dry mixture

  • 2 ½ cups almond meal

  • 3 tbsp coconut flour

  • 1 tsp baking powder

  • 1 tsp sea salt

  • 1-2 tsp ground cinnamon 

  • ¼ cup walnuts, crushed

  • 3 tbsp coconut sugar (optional)

  • 4-5 dates, chopped (optional)

  • For the wet mixture

  • 3 tbsp melted coconut oil

  • 2 tbsp rice malt syrup or maple syrup

  • 3 eggs (2 for the mixture, 1 for glazing)

  • 1 tsp vanilla extract (optional)

  • For the topping

  • Sprinkle of cinnamon

  • 1–2 dates, chopped

  • Handful of walnuts


  • 1.

    Preheat oven to 180°C or 360°F. Line a baking tray with baking paper.

  • 2.

    Combine the dry ingredients in a medium bowl, stirring well to remove any lumps.

  • 3.

    Whisk together wet ingredients in another bowl.

  • 4.

    Pour the wet ingredients into the bowl with the dry ingredients and mix well until it forms a dough. Knead the dough a few times.

  • 5.

    Take a small handful of mixture and roll it into a scone-like shape, basically an uneven circular shape.

  • 6.

    Whisk the remaining egg and use a pastry brush to glaze each bun with a little egg.

  • 7.

    Place the tray in the oven and bake for 20–25 minutes or until the scones are golden and cooked through. Remove the scones from oven and leave them to cool for 5–10 minutes. Top each scone with more cinnamon, crushed walnuts and chopped dates. Store in an airtight container for 3–4 days.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 315kj
  • Fat Total 25g
  • Saturated Fat 6g
  • Protein 10g
  • Carbohydrate 14g
  • Sugar 7g
  • Sodium 159mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Exclusive from the JSHealth app by clinical nutritionist Jessica Sepel

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