You guys have been LOVING my lemon pomegranate scones, so I knew more flavors just had to be created. And, since I had been itching to bake with apples since reincorporating them into my diet, apple cinnamon scones won (and let me tell you, there was some tough competition).

As many of you might already know, I finally decided to try eating apples again in December after four years of avoiding them. FOUR YEARS people. That’s a really long time without apples!!!


I used to eat apples every. single. day. when I was growing up. No joke. Apparently I took “an apple a day keeps the doctor away” quite literally. In high school I remember quite vividly at least 10 times eating my usual afternoon snack of apple and peanut butter and then immediately complaining of feeling so sick. Like SO sick – brain fog, sharp stomach pain, nausea – all of the works. You’d think after it happened a couple of time’s I would have stopped eating that every afternoon, but it took me forever to make the connection to apples (I definitely wasn’t as in-tune with my body then).


My mom has always been intolerant to apples, so finally one day it dawned on us that I was too, so I cut those bad boys out of my diet very quickly. I experimented with apples again once freshman year of college and was immediately met by sharp pains once again. I thought I was going to have to live an apple-less life, forever. *gasp*

The funny thing is every time I would figure out another food that triggered my stomach it would immediately stop looking or sounding good to me. Even the smell of certain foods that make me sick is enough to make my stomach turn. So, for years, the thought of apples didn’t even appeal to me.


But then one day during this past finals week I was at the store grabbing some kale (naturally) and stopped in front of the apples and it hit me. I needed an apple. So I went out on a whim and bought one and once I was done studying (just incase the brain fog hit like it used to) I cut that sucker up and munched into it. And guess what? NOTHING HAPPENED! I sat there in complete shock. I could have my beloved apples again! And now that I’ve made these apple cinnamon scones I’m even HAPPIER that apples are back in my life.

It’s goofy how happy eating apples makes me now, but it serves as a reminder to truly enjoy the little things. Life is really fun when apples can make you as happy as they make me. 

And these apple cinnamon scones? They’re the perfect way to celebrate my rekindled love for apples!

XO nat

Related: Paleo Lavender Lemon Scones, Paleo Pumpkin Scones, Paleo Lemon Pomegranate Scones, No-Bake Paleo Apple Pie Bites, Paleo Apple Cinnamon Muffins

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Paleo Cinnamon Apple Scones (SCD-Friendly + Grain Free + Gluten Free + Dairy Free + Refined Sugar Free)

The perfect combination of sweet and tart. Great for breakfast, on-the-go snacking or dessert! Try drizzling with nut butter and you're in for a real treat!


Apple Sauce

  • 1 full apple

  • 1/4 cup apple cider vinegar

  • 1/4 lemon (juiced)


  • 3/4 cup almond flour

  • 3/4 cup coconut flour

  • 1/2 tsp baking soda

  • 1 1/2 Tbsp cinnamon

  • 3 eggs

  • 1/4 cup apple sauce

  • 1 tsp pure vanilla extract

  • 3 Tbsp honey

  • 1/4 cup coconut oil

  • 1/3-1/2 cup small apple chunks

  • 1/4 cup walnuts (optional)


  1. Preheat your oven to 350 degrees F.

  2. Next, place all of the ingredients for the apple sauce in a saucepan and put on low or simmer. Once the apples are very soft (poke with a fork to check), place everything in a blender and blend until it turns to a smooth apple sauce consistency. Set aside.

  3. In a large bowl, mix the almond flour, coconut flour, baking soda and cinnamon.

  4. In a separate bowl, place your eggs, apple sauce (make sure to measure it out!), vanilla extract and honey and mix well. Melt your coconut oil and mix in.

  5. Mix your dry and wet ingredients together and add in your apple chunks and optional walnuts (any nut will work, but I personally think walnuts taste the best in this recipe!).

  6. Place on a prepared baking sheet (either lined with parchment paper or "greased" with coconut oil) and make into a circle about 1 inch thick. Cut into desired size of scones.

  7. Bake for 18-20 minutes. Let cool and ENJOY! Keep for up to one week in an airtight container (I like storing mine in the fridge).