Coconut Flour Scones
Ingredients
- 2 cups coconut flour
- 1/4 cup millet flour
- 1 cup gluten free mix with xanthan gum
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 cups soy or other plant based milk
- 2 flaxseed eggs 2 tablespoons ground flax seed mixed with 6 tablespoons water, let sit for at least 5 minutes
- 1/2 cup coconut oil
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 450 degrees F. Move oven rack to the second top rack. Line a baking sheet with a silicone sheet and set aside.
- Combine dry ingredients in a large mixing bowl. Mix well with a whisk.
- Combine wet ingredients in another medium sized bowl. Mix well.
- Pour wet ingredients into the dry. Mix gently but well. Dough should be soft and moist, and crumbly.
- Using 1/3 cup measuring cup, scoop dough and press it down. Tap onto a silicone lined baking sheet. Fill sheet leaving 1 inch between scones. Pat down with a lightly oiled drinking glass. You can use a cookie cutter around the scones to shape it. Press together any dough that is crumbles.
- Bake scones for 10 minutes. Scones should be flaky and only very lightly browned on the edges and bottom.
- Once done, remove from oven and let cool on a rack. Slice in half with a serrated bread knife when cool.
Notes
This scones are very crumbly. Slice them carefully and wipe crumbs off knife after cutting each scone.
I would recommend having a baking sheet or parchment under the rack when sliding scones to catch the crumbs. They make great gluten free bread crumbs.