coconut sugar
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Paleo Almond Flour Kitchen Sink Cookies
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Perfect paleo kitchen sink cookies made with almond flour. Low sugar cookies that make holiday baking easy and delicious! Load them up with cranberries, chocolate, pecans, and seeds! Yum!
Print Recipe Paleo Almond Flour Kitchen Sink Cookies Perfect paleo kitchen sink cookies made with almond flour. Low sugar cookies that make holiday baking easy and delicious! Load them up with cranberries, chocolate, pecans, and seeds! Yum! Ingredients Cookie Base- 1 cup almond flour
- 2 tablespoons almond butter
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 tablespoon gelatin
- 1-2 tablespoons orange zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- chocolate chunks
- dried cranberries or raisins
- raw pecans chopped or walnuts
- cranberries fresh
- coconut flakes
- pumpkin seeds
Rating: 4.13
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 8 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 8
Rating: 4.13
You: Rate this recipe! Ingredients Cookie Base
- 1 cup almond flour
- 2 tablespoons almond butter
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 tablespoon gelatin
- 1-2 tablespoons orange zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- chocolate chunks
- dried cranberries or raisins
- raw pecans chopped or walnuts
- cranberries fresh
- coconut flakes
- pumpkin seeds
- Preheat oven to 350F. Line a baking tray with parchment paper.
- In a bowl combine all ingredients for cookie base and stir with a spatula until really well combined and the dough sticks together. Then stir in any desired ad ins.
- Use an ice-cream scoop and make 10 cookies. Place on a baking tray lined with parchment paper and bake on 350F for 12-15 minutes until golden.
Healthy Chocolate Donuts Made With Sweet Potato
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Healthy paleo chocolate glazed donuts made with sweet potato instead of flour! Easy baked donut recipe perfect for celebrations!
Print Recipe Healthy Chocolate Donuts Made With Sweet Potato Healthy paleo chocolate glazed donuts made with sweet potato instead of flour! Easy baked donut recipe perfect for celebrations! Ingredients Donuts- 1 small white sweet potato raw minced in food processor
- 2 large eggs
- 3 tablespoons coconut oil
- 1/4 cup black cocoa powder or regular cocoa
- 1/4 cup coconut sugar
- 2 tablespoons maple syrup
- 2 tablespoons coconut flour
- 2 tablespoons arrowroot flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup chocolate chips
- 1/4 cup coconut oil
- 1/4 teaspoon sea salt
Rating: 3.85
You: Rate this recipe! Recipe Notes
This is the donut pan I use.
This is the food processor I use and love!
Info Cook Time 15 minutes Prep Time 10 minutes Servings donuts MetricUS Imperial Course Dessert Votes: 110Rating: 3.85
You: Rate this recipe! Recipe Notes
This is the donut pan I use.
This is the food processor I use and love!
Ingredients Donuts- 1 small white sweet potato raw minced in food processor
- 2 large eggs
- 3 tablespoons coconut oil
- 1/4 cup black cocoa powder or regular cocoa
- 1/4 cup coconut sugar
- 2 tablespoons maple syrup
- 2 tablespoons coconut flour
- 2 tablespoons arrowroot flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup chocolate chips
- 1/4 cup coconut oil
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Generously grease a donut pan with coconut oil (see notes for the one I use).
- In a food processor or blender combine all ingredients for donuts until smooth (the minced sweet potato gets blended raw with the other ingredients).
- Transfer batter to a pastry bag and pipe the batter into the donut pan.
- Bake on 350F for about 15-18 minutes until a toothpick when inserted comes out clean. Cool before spooning out of pan and cooling on a cooling rack.
- Melt ingredients for glaze over low heat in a double boiler. Remove as soon as coconut oil is melted and whisk until smooth. Allow to cool slightly to thicken before pouring over donuts.
Healthy Paleo Pumpkin Pie Donuts
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Easy paleo pumpkin spice glazed donuts made with white sweet potato. A healthy donut recipe that tastes like the real deal! Perfect donut recipe for fall celebrations!
Print Recipe Healthy Paleo Pumpkin Pie Donuts Easy paleo pumpkin spice glazed donuts made with white sweet potato. A healthy donut recipe that tastes like the real deal! Perfect donut recipe for fall celebrations! Ingredients Donuts- 1 small white sweet potato raw (or regular sweet potato)
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 2 tablespoons arrowroot flour
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons water optional: to thin the batter, if your is too thick
- 2 large eggs
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup coconut butter coconut manna
- 1/4 cup maple syrup
- 2-3 tablespoons boiling water
- 1/8 teaspoon ground nutmeg
- dash of pumpkin pie spice
- pinch of sea salt
Rating: 3.6
You: Rate this recipe! Recipe Notes
This is the donut pan I use.
Info Cook Time 30 minutes Prep Time 15 minutes Servings donuts MetricUS Imperial Course Dessert Votes: 47Rating: 3.6
You: Rate this recipe! Recipe Notes
This is the donut pan I use.
Ingredients Donuts- 1 small white sweet potato raw (or regular sweet potato)
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 2 tablespoons arrowroot flour
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons water optional: to thin the batter, if your is too thick
- 2 large eggs
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup coconut butter coconut manna
- 1/4 cup maple syrup
- 2-3 tablespoons boiling water
- 1/8 teaspoon ground nutmeg
- dash of pumpkin pie spice
- pinch of sea salt
- Preheat oven to 350F. Generously grease a donut pan with coconut oil.
- Dice sweet potato into chunks and mince in a food processor. Add rest of ingredients for donuts and blend until smooth.
- Scoop batter into a piping bag or plastic bag and fill donut pan with batter. Bake on 350F for 30 minutes then cool before gently scooping donuts out with a spoon.
- Bring coconut butter to room temp, until it's drizzly and liquidy- you can do this by putting the jar into a bowl of hot water until it melts. In a bowl blend ingredients together with a spatula until smooth.
- Set donuts on a cooling rack and pour glaze over.
Sweet Potato Pumpkin Spice Paleo Bread
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Craving pumpkin bread? Well, I have something better for you to try… This sweet potato bread is like thanksgiving in a loaf pan, you’re welcome. Holiday feels, here we come!! This is how I tried to make bread using sweet potatoes. Tastes like pumpkin pie, but BREAD. Also happens to be gluten free, dairy free, and refined sugar free- so you can eat this for breakfast!
Print Recipe Sweet Potato Pumpkin Spice Paleo Bread Craving pumpkin bread? Well, I have something better for you to try... This sweet potato bread is like thanksgiving in a loaf pan, you're welcome. Holiday feels, here we come!! This is how I tried to make bread using sweet potatoes instead of flour. Tastes like pumpkin pie, but BREAD. Also happens to be gluten free, dairy free, and refined sugar free- so you can eat this for breakfast! Ingredients- 1 large sweet potato or 2 small/medium ones, about 450 grams
- 4 large eggs
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Rating: 3.56
You: Rate this recipe! Info Cook Time 90 minutes Prep Time 5-8 minutes Servings slices MetricUS Imperial Course Bread Votes: 214
Rating: 3.56
You: Rate this recipe! Ingredients
- 1 large sweet potato or 2 small/medium ones, about 450 grams
- 4 large eggs
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- Preheat oven to 350F.
- Mince 1 large sweet potato or 2 small ones in a food processor until rice consistency.
- Add rest of ingredients to food processor and blend until smooth.
- Bake in a parchment lined standard bread pan (4 1/2" by 8 1/2") for about 90 minutes until a toothpick when inserted comes out clean.
Paleo Gluten Free Chocolate Chip Cookie Skillet
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Healthy paleo cookie skillet made in 5 minutes in the food processor. The best gluten free chocolate chip cookie with a gooey inside and nice crust. Easy to make paleo dessert to share with friends!
Print Recipe Paleo Gluten Free Chocolate Chip Cookie Skillet Healthy paleo cookie skillet made in 5 minutes in the food processor. The best gluten free chocolate chip cookie with a gooey inside and nice crust. Easy to make paleo dessert to share with friends! Ingredients- 1/3 cup almond butter
- 1 tablespoon coconut oil
- 2 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 2 tablespoons coconut flour
- 1 tablespoon arrowroot flour
- 1 large egg or flax egg: 1 T flax to 3 T water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/4 cup chocolate chips
Rating: 4.12
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 17
Rating: 4.12
You: Rate this recipe! Ingredients
- 1/3 cup almond butter
- 1 tablespoon coconut oil
- 2 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 2 tablespoons coconut flour
- 1 tablespoon arrowroot flour
- 1 large egg or flax egg: 1 T flax to 3 T water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/4 cup chocolate chips
- Preheat oven to 350F. Grease a 5-6" cast iron pan with coconut oil.
- In a food processor blend all ingredients (except chocolate chips) until smooth. Then stir in chocolate chips, pour into a 5-6" cast iron pan and bake on 350F for 20-25 minutes until golden. Allow to set before serving.
Healthy Chocolate Sweet Potato Avocado Muffins
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Healthy-decadent-fudgy-chocolate muffins made with sweet potato, avocado, and cauliflower! Flourless, nut free, paleo, and gluten free muffins made with veggies. The best way to get your kids to eat their veggies is these double chocolate muffins!
Print Recipe Healthy Chocolate Sweet Potato Avocado Muffins Healthy decadent fudgy chocolate muffins made with sweet potato, avocado, and cauliflower! Flourless, nut free, paleo, and gluten free muffins made with veggies. The best way to get your kids to eat their veggies is these double chocolate muffins! Ingredients- 2 cups raw sweet potato minced
- 1 medium avocado pitted, peeled
- 1/2 cup raw cauliflower minced
- 1/2 cup cocoa powder
- 2 large eggs
- 2 tablespoons coconut oil
- 2 tablespoons coconut flour
- 6 tablespoons maple syrup
- 1/4 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon sea salt
- chocolate chips for sprinkling on top
Rating: 4.29
You: Rate this recipe! Recipe Notes
These muffins are purely veggie based, so they are really moist! If you’re not into that, then I’d say pass this recipe up. But if you are looking for the healthiest veggie chocolate muffin of your life, you just found it.
Info Cook Time 1 hour Prep Time 10 minutes Servings muffins MetricUS Imperial Course Bread Votes: 7Rating: 4.29
You: Rate this recipe! Recipe Notes
These muffins are purely veggie based, so they are really moist! If you’re not into that, then I’d say pass this recipe up. But if you are looking for the healthiest veggie chocolate muffin of your life, you just found it.
Ingredients- 2 cups raw sweet potato minced
- 1 medium avocado pitted, peeled
- 1/2 cup raw cauliflower minced
- 1/2 cup cocoa powder
- 2 large eggs
- 2 tablespoons coconut oil
- 2 tablespoons coconut flour
- 6 tablespoons maple syrup
- 1/4 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon sea salt
- chocolate chips for sprinkling on top
- Preheat oven to 350F.
- In a food processor prepare your minced sweet potato and cauliflower.
- Add all ingredients (except chocolate chips) in a high speed blender and puree until smooth.
- Line muffin tray with paper liners and fill 3/4 the way full with batter. Then sprinkle with chocolate chips (optional). I use large bakery style muffins and it makes 5 muffins and takes 1 hour 20 minutes to bake. To make 10 regular muffins reduce cooking time to about 60 minutes. You will know they have finished cooking when a knife inserted into the middle of a muffin comes out clean. Cool before eating (this allows the muffins to set up). The muffins should be really moist inside. Store in fridge or freezer.
Fudgy Avocado Sweet Potato Brownies
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Best fudgy paleo brownies made with avocado and sweet potatoes! Easy flourless brownies with avocado buttercream frosting! Ultra-rich, veggie-packed, decadent, triple-chocolate, healthy brownies.
Print Recipe Fudgy Avocado Sweet Potato Brownies Best fudgy paleo brownies made with avocado and sweet potatoes! Easy flourless brownies with avocado buttercream frosting! Ultra-rich, veggie-packed, decadent, triple-chocolate, healthy brownies. Ingredients Brownies- 1 cup mashed sweet potato see notes on how to make
- 1 avocado pitted, peeled
- 2 large eggs
- 1/2 cup cocoa powder
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 avocado pitted, peeled
- 1/3 cup cocoa powder
- 1/4 cup soft medjool dates
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Rating: 3.44
You: Rate this recipe! Recipe Notes
Make mashed sweet potato by steaming sweet potato chunks, then mashing in a food processor or by hand.
Info Cook Time 40 minutes Prep Time 10 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 43Rating: 3.44
You: Rate this recipe! Recipe Notes
Make mashed sweet potato by steaming sweet potato chunks, then mashing in a food processor or by hand.
Ingredients Brownies- 1 cup mashed sweet potato see notes on how to make
- 1 avocado pitted, peeled
- 2 large eggs
- 1/2 cup cocoa powder
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 avocado pitted, peeled
- 1/3 cup cocoa powder
- 1/4 cup soft medjool dates
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- Preheat oven to 350F. Line the bottom of a 8" by 8" baking dish with parchment paper.
- Blend ingredients for frosting in a food processor until smooth, then chill in fridge or freezer until brownies are ready.
- In a food processor combine ingredients for brownies until smooth. Spread batter into a 8" by 8" baking dish.
- Bake on 350F for 40 minutes, then cool before frosting. Optional: top with mini chocolate chips. Side note: it's best to store these in the fridge or freezer- I like them frozen!
Healthy Paleo Lemon Layer Cake
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Healthy paleo lemon layer cake with sweet potato frosting. Easy gluten free cake made with sweet potatoes, not flour! A quick paleo dessert recipe, perfect for summer.
Print Recipe Healthy Paleo Lemon Layer Cake Healthy paleo lemon layer cake with sweet potato frosting. Easy gluten free cake made with sweet potatoes, not flour! A quick paleo dessert recipe, perfect for summer. Ingredients Cake- 2 cups raw white sweet potato minced in food processor
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 4 large eggs
- 3/4 cup cassava flour
- 1/4 cup coconut flour
- 1/4 cup lemon juice
- 2 tablespoons lemon zest about 2 lemons
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 2 cups white sweet potato cubed
- 1/4 cup soft medjool dates pitted
- 1/4 cup maple syrup
- 1 tablespoon lemon zest
- 1-3 tablespoons lemon juice to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup full fat coconut milk solid part off the top of can
- 1/2 cup powdered sugar optional for non-paleo
Rating: 4.75
You: Rate this recipe! Recipe Notes
Optional cake toppings: bee pollen, lemon wedges, glaze- either powdered sugar for non-paleo or coconut butter glaze for paleo.
Info Cook Time 1 hour Prep Time 25 minutes Servings servings MetricUS Imperial Course Dessert Votes: 4Rating: 4.75
You: Rate this recipe! Recipe Notes
Optional cake toppings: bee pollen, lemon wedges, glaze- either powdered sugar for non-paleo or coconut butter glaze for paleo.
Ingredients Cake- 2 cups raw white sweet potato minced in food processor
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 4 large eggs
- 3/4 cup cassava flour
- 1/4 cup coconut flour
- 1/4 cup lemon juice
- 2 tablespoons lemon zest about 2 lemons
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 2 cups white sweet potato cubed
- 1/4 cup soft medjool dates pitted
- 1/4 cup maple syrup
- 1 tablespoon lemon zest
- 1-3 tablespoons lemon juice to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup full fat coconut milk solid part off the top of can
- 1/2 cup powdered sugar optional for non-paleo
- Preheat oven to 350F. Line the bottom of two 7" spring form cake pans with rounds of parchment paper.
- In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
- Divide batter in-between the two cake pans. Bake on 350F for about 60 minutes, then chill in freezer while you make frosting.
- For frosting, steam sweet potato cubes, then drain water, and chill in ice bath until cool. Then blend ingredients for frosting together in food processor until smooth and chill until ready to frost. See recipe notes on how to top off the cake. Store in fridge.
Blackout Healthy Paleo Chocolate Cake
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Blackout healthy paleo chocolate cake. Best gluten free chocolate cake- made with sweet potato and avocados! An easy paleo birthday or celebration cake that is moist and delicious.
Print Recipe Blackout Healthy Paleo Chocolate Cake Blackout healthy paleo chocolate cake. Best gluten free chocolate cake- made with sweet potato and avocados! An easy paleo birthday or celebration cake that is moist and delicious. Ingredients Cake- 2 cups raw sweet potato minced
- 2 large eggs
- 3/4 cup black cocoa powder or regular
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/4 cup coconut flour
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 3/4 cup sweet potato cubed
- 1/2 cup avocado
- 1/2 cup soft medjool dates pitted
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Rating: 3.69
You: Rate this recipe! Recipe Notes
Optional toppings: chocolate chips and/or chocolate glaze.
How to make chocolate glaze: in a double boiler over medium heat melt 1/4 cup coconut oil, 1/4 cup cocoa powder, and 2 tablespoons maples syrup. Once melted remove from heat, cool and use.
Info Cook Time 45-50 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Dessert Votes: 211Rating: 3.69
You: Rate this recipe! Recipe Notes
Optional toppings: chocolate chips and/or chocolate glaze.
How to make chocolate glaze: in a double boiler over medium heat melt 1/4 cup coconut oil, 1/4 cup cocoa powder, and 2 tablespoons maples syrup. Once melted remove from heat, cool and use.
Ingredients Cake- 2 cups raw sweet potato minced
- 2 large eggs
- 3/4 cup black cocoa powder or regular
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/4 cup coconut flour
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 3/4 cup sweet potato cubed
- 1/2 cup avocado
- 1/2 cup soft medjool dates pitted
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Line the bottom of two 6" spring form cake pans with rounds of parchment paper.
- In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
- Divide batter in-between the two cake pans. Bake on 350F for 45-50 minutes then chill in freezer while you make frosting.
- For frosting, steam sweet potato cubes, then drain water, and chill in ice bath until cool. Then blend ingredients for frosting together in food processor until smooth and chill until ready to frost. See recipe notes on how to top off the cake. Store in fridge.
Blueberry Chocolate Paleo Breakfast Scones
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Easy paleo gluten free breakfast scones with blueberries, lemon zest, and chocolate chips. Healthy almond flour paleo scone recipe. An easy paleo breakfast on the go!
Print Recipe Blueberry Chocolate Paleo Breakfast Scones Easy paleo gluten free breakfast scones with blueberries, lemon zest, and chocolate chips. Healthy almond flour paleo scone recipe. An easy paleo breakfast on the go! Ingredients- 1 1/2 cups almond flour
- 1 cup cassava flour Anthonys Goods brand is the only brand cassava flour I have tried with this.
- 1/4 cup coconut sugar
- 1/4 cup coconut oil
- 1/4 cup palm oil shortening
- 1/2 cup full fat canned coconut milk
- 1 large egg
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup blueberries
- 1/3 cup mini chocolate chips optional
Rating: 5
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 10 minutes Servings scones MetricUS Imperial Course Dessert Votes: 3
Rating: 5
You: Rate this recipe! Ingredients
- 1 1/2 cups almond flour
- 1 cup cassava flour Anthonys Goods brand is the only brand cassava flour I have tried with this.
- 1/4 cup coconut sugar
- 1/4 cup coconut oil
- 1/4 cup palm oil shortening
- 1/2 cup full fat canned coconut milk
- 1 large egg
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup blueberries
- 1/3 cup mini chocolate chips optional
- Preheat oven to 375F.
- In a food processor (or by hand) combine ingredients for scones (except blueberries and chocolate chips). Then stir in chocolate chips and blueberries by hand.
- Press dough into a circle- 1 1/2" high. Cut into 8 scones. Bake on 375F for 30 minutes.