Afternoon Tea Scones with Jam & 'Clotted Cream' (paleo, AIP)
Recipe type: Paleo, Autoimmune Protocol
Cuisine: British/English, Teatime
Prep time: 
Cook time: 
Total time: 
Serves: 8 medium or 20 mini scones
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.
  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?).
Recipe by Flash Fiction Kitchen at