by WinnieAb
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WinnieAb's Notes:
Expand6 ounces almond flour Ask a question about this ingredient
3 ounces coconut flour Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1/2 teaspoon fine sea salt Ask a question about this ingredient
1/3 cup raw, organic cane sugar plus another 1-2 teaspoons for sprinkling on top of the scones before baking Ask a question about this ingredient
9 ounces organic coconut milk (I used organic, unsweetened full-fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) Ask a question about this ingredient
1/4 cup organic raisins Ask a question about this ingredient
Preheat oven to 400 degrees F.
Ask a question about this stepCombine the almond and coconut flours in a medium bowl and whisk with a fork. Add the baking powder and the salt and whisk again.
Ask a question about this stepAdd the well-mixed coconut milk and the raisins to the flour mixture and combine with a wooden spoon (or your clean hands) until a soft dough forms. If the dough is too dry, you can add a bit more coconut milk; if it's too wet, add a bit more almond or coconut flour (I didn't need to do either of these...just making the suggestion, should your dough not look right).
Ask a question about this stepTurn the dough out onto a baking sheet lined with parchment paper and flatten it into a thick circle. Cut the dough into eight equal triangle-shaped pieces, then sprinkle the top of the scones with the additional organic cane sugar (press the sugar down a little so it adheres to the scones).
Ask a question about this stepMove the pieces apart a bit so the scones are separated from each other by an inch or two, then bake until they are starting to brown on top. Start checking at 15 minutes, but it may take them as long as 25 minutes to bake. Transfer to a rack to cool before serving.
Ask a question about this step
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
These sound delicious! I just made some non-gf buns with coconut milk and really liked the texture of the dough. I'm planning on experimenting with it in a gf recipe tonight. Thanks for this lovely recipe.