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Chai Spiced Paleo Scones with Berry Compote

A best friend visited one summer morning and I made her some super easy and healthy Chai Spiced Paleo Scones: wheatless, sugarless, flour-less, high protein, and densely nutritive. Now I'm making them again for the fall, when a warm oven is welcome. They are perfect topped with spreadable vegan butter and a warm berry compote!


  • Tools Needed:
  • Cookie Sheet
  • Parchment Paper
  • Spoon and Spatula
  • 1 Large and 1 small mixing bowl
  • Basting Brush


  • 2 cups of Paleo or almond flour
  • 3 T coconut flour - if using almond flour
  • 3 T of flaxseed meal optional
  • 1/4 cup coconut oil - or any vegan butter reserve some for basting
  • 1/4 cup granulated monkfruit sugar maple syrup or honey, more for sprinkling and compote
  • 3 Tbs water
  • 2 organic eggs
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 1 T cinnamon
  • 1 tsp cardamom
  • 1/2 tsp clove powder
  • 1 pinch of salt
  • 1 12 oz pack or 2 cups of fresh or frozen berries


  • Preheat oven to 375*
  • In a large mixing bowl combine dry ingredients
  • In another bowl combine eggs, vanilla and water
  • Take cold butter or coconut oil and cut into flour with two knives
  • Now, briskly combine wet and dry ingredients, mixture should be slightly crumbly (if necessary you may need to add a few drops more of water if your mixture seems too dry)
  • Form into an 8" x 2" round circle and place on parchment paper
  • Cut into 8ths and separate with a spatula
  • Bake for 30 minutes or until slightly browned
  • While scones are cooking heat frozen or fresh berries in a saucepan and add 3T of sweetener
  • Brush scones with a bit of melted vegan butter, sprinkle with a little monkfruit sugar and top with berry compote, serve warm!