Paleo Peach Scones

• 2 cups almond flour
• 1/2 cup tapioca flour
• 1/2 cup coconut palm sugar, plus more for sprinkling
• 1/4 cup coconut flour
• 4 teaspoons baking powder
• 1 teaspoon sea salt
• 6 tablespoons cold unsalted butter, cut into cubes
• 2 large eggs at room temperature
• 1/3 cup unsweetened coconut cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon freshly grated nutmeg
• 1 cup diced fresh peaches

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. Stir almond flour, tapioca flour, 1/2 cup coconut sugar, coconut flour, baking powder, and sea salt together in a bowl using a fork to break any lumps of baking powder. Cut butter into the flour mixture with a pastry cutter.
3. Beat eggs, coconut cream, vanilla extract, cardamom, and nutmeg together in a separate bowl until smooth; pour into the flour mixture and stir with a spatula just until evenly moistened and sticky. Gently fold diced peach into the mixture.
4. Shape the dough into a ball and move to the prepared baking sheet. Sprinkle coconut sugar over the top of the dough ball. Press dough into a somewhat flattened disc.
5. Bake in preheated oven until surface is dried, about 10 minutes. Cut the disc into 8 wedges and continue baking until golden brown on top, 10 to 15 minutes more. Let cool on sheet for 5 minutes before moving to a wire rack to cool completely.

almond flour, tapioca flour, coconut palm sugar, coconut flour, baking powder, salt, cold unsalted butter, eggs, unsweetened coconut cream, vanilla, ground cardamom, freshly grated nutmeg, peaches

Taken from www.allrecipes.com/recipe/239024/paleo-peach-scones/ (may not work)