Solar Oven: Paleo Breakfast Scones

Paleo and other gluten free recipes bake up great in a solar oven! Plus, using a solar oven is free of charge and doesn’t heat up your house. Here’s our favorite recipe for paleo breakfast scones plus some baking tips for the solar oven.

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I enjoy grain-free baking and we do a lot of it when I can afford the nut flours (or buying the raw nuts and making my own paleo flour). 

I converted a basic fruit scone recipe to a Paleo, grain-free scone recipe using the suggestions outlined in this article: How to Convert a Recipe to Paleo from Eat Beautiful.

Here’s the basic scone recipe I started with:

I’ll include the Paleo recipe we converted to bake these scones below.

Getting Ready to Bake

To bake these scones in the solar oven, make the dough the exact same way as the recipe describes. Then:

1. Preheat the solar oven in a sunny spot about half an hour before you want to start baking the scones. 
2. Place your scones into any heat-safe container that will fit into your solar oven. I usually use my 9 x 13 Pyrex casserole dish for something like scones or cookies.
3. If you’re using a solar oven thermometer, heat to anywhere between 275 and 325.
4. Bake the scones for about an hour, turning the oven to follow the sun. (If you forget, like I often do, and let them bake a bit longer  they’ll still be yummy.

You can mix up a simple “frosting” of high quality butter with raw honey. I don’t use a recipe but it’s usually 1/4 cup of butter to 1/8 honey or more. You can add cinnamon, too, for a little kick.

Paleo Breakfast Scone Recipe

Solar Oven Paleo Breakfast Scone

Tessa Zundel

Use this basic Paleo scone recipe to bake up breakfast in your solar oven.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Servings 4

Ingredients

  

1x2x3x

• 3 Cups Almond Flour
• 1 1/2 tsp. Baking Soda
• 1 tsp. Sea Salt
• 1 tsp. Nutmeg
• 2 Tbsp. Coconut Oil, stiff
• 2 Tbsp. Butter, cold
• 2 Eggs
• 2 Tbsp. Apple Cider Vinegar, or any light vinegar
• 3 Tbsp. Honey
• 1 tsp. Almond Extract, or vanilla
• 1/2 Cup Dried Cherries, or other dried fruit

Instructions

 

• Preheat the solar oven by placing it in the sun 30-45 minutes before bake time.
• Combine the dry ingredients in a large bowl.
• Use a pastry cutter, two forks, or even your fingers to mix the coconut oil and butter into the dry mixture until crumbly.
• Mix wet ingredients in a separate bowl.
• Pour the wet ingredients into the dry ingredients and stir until combined.
• Add the dried fruit to the dough and mix in with your hands.
• Divide the dough into 8 even balls and form a circular scone by flattening the ball of dough. Each scone should be 3/4" - 1" thick.
• Place on a baking sheet and put the sheet into the solar oven using hot mitts.
• Replace the solar oven lid and bake for about an hour, or until the scones have firmed and browned a bit. Turn the solar oven with the sun to capture the most heat.
• Remove the baking sheet from the solar oven and place on a heat resistant surface. Eat warm or allow to cool completely to set up.

Notes

If the dough is too sticky to work, wet your hands or place the dough in the fridge to stiffen.

Almond flour can be crumbly, so allow the scones to cool completely if you're worried about breakage. We are more interested in eating these cones hot and smooshy, so we don't really bother with cooling them down first.

Remember that the solar oven is hot! Always using oven mitts to remove anything from the solar oven.

Tried this recipe?Let us know how it was!

Do you have any solar oven tips to share with me and everyone else? Leave your wisdom in the comments section.