Ingredients
The following ingredients have 6 Servings
- 1 ½ cups all-purpose flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup chilled butter flavored coconut oil
- ½ cup coconut cream (plus a few tablespoons for icing)
- 1 teaspoon almond paste
- 1 ½ tablespoons aquafaba (see note) (or equivalent substitute for ½ large egg)
- ½ cup powdered sugar
- ¼ teaspoon almond paste
- ¼ cup slivered almonds
Instruction
- Preheat oven to 350°F.
- Sift flour, sugar baking powder and salt with a sifter or fine mesh strainer into a large bowl.
- Use a pastry cutter or two forks to cut the cold butter flavored coconut oil into the dry ingredients until crumbly.
- In a small bowl combine coconut cream, 1 teaspoon almond paste and aquafaba, whisk until smooth.
- Drizzle the coconut cream mixture over the dry ingredients and stir gently just until combined. Press the mixture into a ball.
- On a floured board press dough about ½ inch thick.
- Use a large biscuit cutter or inverted glass to cut into 6 large circles.
- Transfer to a baking sheet. If the kitchen is warm and the dough seems very soft, place in the refrigerator or freezer to allow the coconut oil to become firm again.
- Bake for 18 minutes until just turning brown. Move to cooling rack to cool.
- In a small bowl combine powdered sugar, ¼ teaspoon almond paste and 1 tablespoon coconut cream to make icing, thin with more coconut cream a little at a time as needed.
- Spread icing on cooled scones and sprinkle with slivered almonds.
