Afternoon Tea Scones with Jam and Clotted Cream (Paleo, AIP)

Afternoon Tea Scones: A Perfect Paleo Treat

As a busy professional woman, juggling meetings, deadlines, and the occasional impromptu client dinner, finding time for anything beyond the bare minimum is a challenge. But even amidst the whirlwind of my schedule, I find solace and rejuvenation in the simple pleasures – one of which is a perfectly crafted afternoon tea. And what better way to elevate this experience than with homemade paleo scones?

Forget the heavy, sugary versions you find in most cafes. These scones are light, fluffy, and surprisingly easy to make, even on a weeknight. The secret lies in the careful balance of flours – I prefer a blend of tigernut and cassava flour for the optimal texture. This combination provides a lovely crumb, avoiding the density that some paleo recipes can fall into. And don’t even get me started on the homemade jam! The sweet, tangy burst of fresh berries perfectly complements the delicate scone, while the homemade clotted cream adds a luxurious touch of richness. This afternoon tea experience is a small, manageable indulgence that revitalizes me, providing a calming counterpoint to the pressures of my professional life.

The magic of making it yourself: While there’s convenience in grabbing pre-made treats, the satisfaction of creating these scones from scratch is unparalleled. From measuring out the flours to the gentle folding of the ingredients, the process becomes a meditative exercise in focus and care. It’s a moment to unplug, breathe, and connect with something simple and nourishing – not only for the body but for the soul. The entire process, from start to finish, is a small act of self-care, a reminder that even amidst the chaos, I can carve out space for quiet, simple pleasures.

More than just scones: This recipe isn’t just about deliciousness; it’s about embracing a mindful approach to food and life. It's about consciously choosing ingredients that fuel my body and soul, and finding joy in the process of creation. The scones themselves become a symbol of self-care, a reminder to prioritize moments of calm and nourishment amidst a busy existence. They're not just a treat; they are a ritual, a moment of quiet contemplation amidst the hurly-burly of daily life. And that, my friends, is something truly special.

Adapting to your lifestyle: The beauty of this recipe is its adaptability. Feel free to experiment with different fruits in the jam—raspberries, blueberries, even a combination—to create your own signature flavor profile. Adjust the sweetness to your liking, adding more or less honey or maple syrup as needed. The same goes for the additions to the scones themselves; if you’re not a fan of raisins, simply omit them. This recipe is a canvas for your culinary creativity; let your taste buds and your own preferences guide you.

Sharing the joy: The joy isn’t solely confined to the enjoyment of the scones; there is immense satisfaction in sharing this treat with others. Whether it's a small gathering with friends, a quiet afternoon with family, or a thoughtful gift to a loved one, these scones offer a unique way to connect and build bonds. The act of sharing is a powerful act of kindness and connection that extends beyond the culinary experience itself, nurturing relationships and enriching lives.

Beyond the recipe: These scones represent more than just a delicious treat; they represent an approach to living – an approach that values simplicity, mindful consumption, and the pleasure found in crafting nourishing food. It's a balance of structure and creativity, precision and improvisation, that reflects the balance I strive to achieve in my own life.

So, the next time you’re feeling overwhelmed by the demands of your day, remember the power of a simple afternoon tea. These paleo scones are more than just food; they are a moment of peace, a celebration of self-care, and a testament to the joy found in simple pleasures, meticulously crafted.

Step-by-step

• 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.
• Preheat oven to 450 degrees Fahrenheit. Line a baking pan with parchment paper.
• Whisk together dry ingredients (flours, gelatin, baking soda, salt, cinnamon). Add zest and sweetener/vanilla and mix with a fork.
• Grate or food process your frozen fat into the mixture and gently incorporate (don't over-mix).
• Mix in raisins.
• 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.
• 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.
• 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.
• While scones are baking, whip coconut cream with honey until light and fluffy.
• Serve with tea, jam, and cream, or eat while wearing pjs and watching recaps of the royal wedding (wait, is that not sophisticated?).