Ingredients

The following ingredients have 8 Servings
  • 2¾ cups (264g) Bob’s Red Mill blanched almond flour
  • 1 cup (128g) Bob’s Red Mill arrowroot flour
  • 1¼ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ cup (100g) refined coconut oil, firm
  • ¼ cup full fat canned coconut milk, plus extra to brush on top of the scones
  • ¼ cup pure maple syrup
  • 1 flax egg, see notes
  • ½ cup chopped pecans, toasted
  • Raw turbinado sugar, to sprinkle on top

Instruction

  • In a food processor or large mixing bowl, combine the blanched almond flour, arrowroot flour, baking powder, cinnamon, and salt. Pulse or whisk together.
  • Add in the coconut oil and pulse or use a pastry cutter or fork to work the coconut oil into the dry ingredients until only small chunks of coconut oil remain.
  • In a small mixing bowl, whisk together the coconut milk, maple syrup, and flax egg. Add to the dry ingredients and stir or pulse until completely combined. Stir in the pecans.
  • Place a sheet of parchment paper on a baking sheet and dust with arrowroot flour. Put the dough on top of the parchment, dust with more arrowroot flour, and press into a circle, about 1 1/2” thick and 8” across. Place in the refrigerator for 1 hour to chill.
  • When ready to bake, preheat the oven to 375F. Cut the circle into 8 scones and separate from each other so they’re not touching. Use a pastry brush to brush on some coconut milk and then sprinkle with raw turbinado sugar, if using. Bake for 25 to 30 minutes or until golden brown.
  • Serve warm. They’re delicious with jam and/or butter (use vegan butter or ghee for dairy-free). Store in an airtight container in the fridge for up to a week.