Afternoon Tea Scones with Jam & ‘Clotted Cream’ (paleo, AIP)

A royal couplet, dressed all in white

Entered the abbey, dripping with light

Caught sight of beauties, simple and slight

Millinery’s finest, captured mid-flight

They swooped and they soared and they landed in sight

Of soldiers, priests, guests célèbres alike

Green gold and yellow and blue like a kite

Crimson and daring, dashing and raring

Rarely a person who wasn’t one wearing

A room full of feathers and veils and shapes flaring

Structure and sculpture and lacy tulle pairings

The couplet took note, observing and staring

Content in this cranial fashion show airing

This was like nothing else known in its life

It traipsed off to bask in the light of its flight

Ending the night at the apex of heights

Afternoon Tea Scones with Jam & 'Clotted Cream' (paleo, AIP)

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

My take on British teatime scones, made in honor of the royal wedding, the other side of my heritage, and my mom's china which never gets used. Customize at will, using all the ingredients below for full flavor punch or the main ones for a simpler classic scone.

Author: Julie Hunter

Recipe type: Paleo, Autoimmune Protocol

Cuisine: British/English, Teatime

Serves: 8 medium or 20 mini scones

Ingredients

• 1.25 c Otto's cassava flour
• ¾ c tigernut flour
• 1.5 tsp grassfed gelatin (omit or sub agar agar for V)
• ½ tsp baking soda
• ¼ tsp sea salt
• 2 tsp ground cinnamon, (optional, omit for a lighter color)
• zest of 1 large lemon or 2 limes (optional)
• 3 tb honey or 4 tb maple syrup (optional)
• 1 tsp vanilla extract (optional)
• 6 tb frozen fat (I used leaf lard; use coconut oil for V)
• ½ cup raisins (optional)
• 1.25 - 1.75 c ice-cold water or coconut milk (for a richer scone)
• 2 tsps fresh lemon/lime juice or apple cider vinegar
• 
  
• 'Clotted Cream'
• 1 cup coconut milk (solid part taken from a chilled can of coconut milk)
• 2 tsps honey
• 
  
• Jam
• 2 cups frozen or fresh strawberries or raspberries
• 2 tsps fresh lemon juice
• ½ c water
• pinch salt
• pinch cinnamon (optional)

Instructions

1. Make jam, heating up fruit with water, salt, and lemon juice in pot over medium heat until mixture comes to a boil. Reduce heat and cook until berries have cooked down.
2. Preheat oven to 450 degrees Fahrenheit. Line a baking pan with parchment paper.
3. Whisk together dry ingredients (flours, gelatin, baking soda, salt, cinnamon). Add zest and sweetener/vanilla and mix with a fork.
4. Grate or food process your frozen fat into the mixture and gently incorporate (don't over-mix). Mix in raisins.
5. Add water/milk (start w/ 1.25 c and add more as needed) and acid (lemon/lime/ACV) and mix gently until you can just pat the dough together in a ball. If dough seems too sticky to handle, add a bit more cassava flour.
6. Pat into a thick disk and place on floured parchment paper. Dough circle should be about 1 inch high. Cut the scones using biscuit cutters and place on baking pan. Repeat until all dough is used up.
7. Bake at 450 for 10 minutes (scones should be slightly brown at this point), then lower temperature to 375 and bake for another 7-10 minutes.
8. While scones are baking, whip coconut cream with honey until light and fluffy.
9. Serve with tea, jam, and cream, or eat while wearing pjs and watching recaps of the royal wedding (wait, is that not sophisticated?).

3.5.3251

This post has been shared on Phoenix Helix’s Paleo-AIP Roundtable.