Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups gluten-free (all-purpose flour)
  • ¼ cup coconut flour
  • ½ teaspoon xanthan gum
  • ¼ cup unrefined sugar
  • 2 teaspoons gluten-free baking powder
  • ⅛ teaspoon salt
  • ½ cup coconut oil
  • 2 large eggs
  • ⅓ cup plain Greek yogurt
  • 1 teaspoon wheat-free vanilla extract
  • ¼ cup diced organic strawberries
  • ¼ cup pomegranate seeds

Instruction

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper or use a silicone mat.
  • In a large bowl, mix together the flours, xanthan gum, sugar, baking powder and salt. Work in the coconut oil until the mixture is crumbly.
  • In a separate bowl, whisk together the eggs, Greek yogurt, and vanilla until frothy. Add to the dry ingredients, stirring until well blended. The dough will be sticky.
  • Fold in the strawberries and pomegranates.
  • Drop the dough onto the parchment paper or silicone mat and form into a circle in the center of baking sheet. Cut circle into 8 triangles or use a cookie cutter to make 8 hearts.
  • Sprinkle the scones with extra sugar if desired. Bake for 15–20 minutes, or until golden brown. Remove from the oven and let cool for at least 5 minutes before serving.