Solar Oven Paleo Breakfast Scone
Use this basic Paleo scone recipe to bake up breakfast in your solar oven.
Ingredients
- 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!