- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/3 cup unsweetened shredded coconut
- 3 Tablespoons Madhava Natural Sweeteners Organic Coconut Sugar
- 1/2 teaspoon salt
- 5 tablespoons coconut oil (melted and cooled)
- 1 cup full-fat canned coconut milk
- 1 teaspoon pure vanilla extract
- 1 cup fresh raspberries
Ingredients:
Overview
Directions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- In a mixing bowl, stir together the flour, baking powder, shredded coconut, coconut sugar, and salt (dry ingredients).
- In a separate small bowl, whisk together the coconut oil, coconut milk, and vanilla extract (wet ingredients).
- Pour the wet mixture into the bowl with the dry mixture, and stir until a dough is formed.
- Carefully fold in the raspberries.
- Turn the scone dough out onto the parchment-lined baking sheet and form it into a ball.
- Press it into a round disc about 2 to 3 inches thick.
- Cut triangles using a knife, making 8 equal-sized scones.
- Evenly space the scones on the baking sheet and bake for 18 to 22 minutes, until browned.
- Allow scones to cool at least 10 minutes before serving with butter and honey.
Recipe & Image courtesy of Julia Mueller at theroastedroot.com
