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Paleo Turmeric Scones

Turmeric Scones - GrokGrub

Turmeric and I are having a moment.

Well, it’s considerable longer than a moment. After reading Grassfed Girl’s post on the benefits of turmeric (um, reduces risk of cancer, Alzheimer’s and diabetes, alleviates PMS and chronic pain… no big deal) I’ve been incorporating the colorful spice into everything for months. You probably already eat it regularly if you’re a fan of Indian food, but with recipes like this you can eat it for breakfast and a snack!

I’ve also been doing a lot of this:

I’ll have to be careful or my skin will turn orange, especially with the amount of carrots I snack on throughout the day!

When I was turning the idea of turmeric baking over in my head (does that sound like I roasted the idea on a spit? I may think about food too much) I found a Vogue recipe of all things for coconut turmeric scones with Karlie Kloss! That girl is everywhere. I guess she’s the fashion world’s Foodie Model in residence at the moment. Anyway, the oats, flour, baking powder and sugar were a no-go for me but watch the fun video, in which they mention that the host’s 90-year-old grandfather eats a turmeric scone every day. Seems like the beneficial effects of turmeric have been standing him in good stead… 


This grain-free, dairy-free, refined-sugar free recipe for Paleo turmeric scones also has black pepper in it to improve the bioavailability of the turmeric (piperine, the chemical compound in black pepper, has that effect on the beneficial chemical compounds in turmeric). There’s your side of biology with your scone recipe, and you can learn more about the influence of piperine on the pharmacokinetics of curcumin in animals and humans

Paleo Turmeric Scones
Serves 6
Inspired by the health benefits of turmeric, this Paleo turmeric scone recipe combines simple ingredients into a delicious snack.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 1/3 cup almond flour
  2. 1 cup almonds
  3. 1/4 cup arrowroot flour
  4. 1 tbsp coconut flour
  5. 1 tsp turmeric
  6. 1/2 tsp black pepper
  7. Pinch salt
  8. 1 egg
  9. 1/4 cup red palm oil
  10. 3 tbsp maple syrup
  11. 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350F.
  2. Roughly chop almonds in a food processor. Mix chopped almonds with the rest of the dry ingredients, fluff with a fork.
  3. Whisk the egg, oil, syrup and vanilla in a small bowl, add to the dry ingredients. Mix until thoroughly combined, then transfer the dough to a cutting board or counter top covered with plastic wrap. Pat into the round shape approximately an inch thick, then cut into sixths.
  4. Bake in the preheated oven for 15-20 minutes or until a tester inserted into the center comes out clean.
Notes
  1. The scones are softer when they first come out of the oven, but will firm up as they cool. So don't overcook!
Adapted from Coconut and Turmeric Scones with Blueberry Jam
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5 Comments

  1. OMG these look good! And so does that drink…

  2. These look good but just wondering on your amount of red palm oil…1/4 what? And do you think you could substitute coconut oil?

    • Cathy, thanks for the catch! It’s been corrected in the above to 1/4 CUP red palm oil. You could absolutely substitute regular coconut oil… I used red palm oil just because I had it on hand and to play up the golden color of turmeric.

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