The Perfect Grain Free & Vegan Scones!
- 1 cup blanched almond meal
- 1/3 cup arrowroot starch do not substitute
- 3 tbsp coconut flour
- 1 heaping tbsp orange zest
- 1 tbsp baking powder
- 1/4 cup coconut sugar
- 1/2 tsp salt
- 1/4 cup coconut oil in firm state
- 1/8-1/4 tsp orange essential oil or extract
- 1 flax egg 1tbsp flax meal, 2.5 tbsp water
- 4-8 tbsp full fat coconut milk from a can see notes
- ADD-INS 1/2 cup blueberries chocolate or craisins (all will be delicious)
Preheat your oven to 400 degrees F.
In a medium/small bowl prepare your flax egg by mixing the flax meal and water. Set aside for about 5 minutes until it becomes a goopy consistency.
In a separate bowl whisk together your almond meal, arrowroot starch, coconut flour, coconut sugar, baking powder, orange zest and salt.
"Cut" in the firm coconut oil into the dry mixture using a pastry cutter or fork until the coconut oil is evenly disbursed.
In your flax egg bowl add the orange essential oil and 1/4 cup (or 4 tbsp) coconut milk and stir.
Add the wet mixture into your dry. Using an electric mixer or a spatula combine the dry and wet ingredients.
Your dough should be fairly dry but able to form a ball and not crumble apart. See image above, your dough should look something like this. If your dough will not form a ball add in more coconut milk one tbsp at a time.*see notes for explanation
Stir in your add-ins of choice (blueberries, chocolate etc).
On a greased baking sheet flatten your dough into a circle about 8-10" inches in diameter and 1" thick. Using a knife cut your dough into 8 parts as shown in the picture above.
Bake for 22-25 minutes or until golden on top.
Coconut Milk: This recipe calls for full fat coconut milk from a can. Use only the creamy, stiff part of the coconut milk NOT the liquid part. Amount of milk: Different brands of coconut milk have different consistencies. Some are thicker some are more watery. Because of this you may need more milk in your recipe than I needed. Start with 1/4 cup of milk and add more until the dough forms a ball. I tested this recipe with Thai Kitchen brand coconut milk and need 6 tbsp. I also tested the recipe with coconut yogurt and needed 4 tbsp. The important part is not making them too wet.