paleo chive and mustard scones

Paleo Chive and Mustard Scones Recipe.

Recently we noticed our Paleo Savoury Snack recipe to Paleo Sweet Treat recipe ratio was way out of whack. Don’t stress, we’re here with the goods! These Paleo Chive and Mustard Scones are quick, easy and you guessed it… delish! 

We serve these paleo chive and mustard scones with a dollop of ghee or even guacamole

If you’re looking for some more paleo savoury snack recipes, you’ll want to check out our perfect crunchy sweet potato chippies, plantain chippies or our paleo hummus!

Always merrymaking,

Emma + Carla

paleo chive and mustard scones-2

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paleo chive and mustard scones
Serves 6
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
stuff you need
  1. 2 cups almond meal
  2. 2 eggs whisked
  3. 3 tbs. wholegrain mustard (check for nasties)
  4. 2 tbs. arrowroot flour
  5. 2 tbs. almond milk
  6. 2 tbs. melted coconut oil
  7. 2 tbs. fresh chopped chives
  8. 1 tbs. onion flakes
  9. salt and pepper
now what
  1. Preheat oven to 180*C and line a baking tray with baking paper.
  2. Mix the almond meal, arrowroot flour, onion flakes salt and pepper in a large bowl.
  3. Make a well in the centre and add the mustard, chives, eggs, almond milk and coconut oil. Mix all ingredients well (it will be a little sticky!).
  4. Split the mixture into 6 and roll into balls.
  5. Place balls onto the baking tray 2cm apart and flatten a little.
  6. Place into the oven for 15 minutes, or until golden brown.
  7. Serve with a dollop of ghee! Delish!
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Comments 11

  1. Hey guys,

    Just trying to make these now. The ingredients don’t say how much baking powder?

  2. Post

    Hi Matia! Thank you! It’s about 1/4 to 1/2 teaspoon however they will work fine without the baking powder too! We will fix up the recipe now! 🙂 e + c

  3. Hey Girls! Can I substitute the arrowrrot flour with coconut flour? And if so, how much coconut flour would I use?

  4. Hi Girls! I wanted to know if I can substitute the arrowroot flour with coconut flour? If so, how much would I need to use?

  5. Post

    Hi Margret! We think simply swapping the arrowroot flour to coconut flour will be fine. You may need a little more liquid and they will come out a little different but still equally delish we think! Let us know how you go! :):) e + c

  6. Post
  7. Hi lovelies. Quick question. Would these reheat okay do you think or best fresh? Or even cooled? I’m just planning a lunch and want to make these but will have to make them a few hours ahead probably Of course, I must just do a test run this weekend!

  8. Post

    Hi Michelle, we like them hot just out of the oven BUT they are still ok a few hours later to. We would usually re-heat them so give them a test and let us know what you think!

    As long as they are served with delicious butter, dips or accompanied by a saucy meal (OMG these dipped in soup is epic!) they will be delish! 🙂 x

  9. Hi girls, just discovered your website through Instagram and loving it already!! Any idea what a cup is equal to in grams? The site I looked at which was US said 120g to a cup so I started with half of all measurements and the mix was still very dry so added full ingredients apart from the almond flour (left that at 120g) and it seemed ok! Fingers crossed as they are on the oven now x

  10. Post

    Hey Susanne! Of course it depends on the ingredient 🙂 for almond meal, we’d say 100-120g depending on the thickness of the meal! 🙂 🙂 yay! How did they go?!

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