Coconut Lavender Blueberry Scones
Ingredients
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon pink Himalayan sea salt
- 1½ tablespoons dried lavender flowers
- 4 tablespoons organic coconut sugar (can substitute 2 tablespoons maple syrup, just add a bit more flour)
- ½ cup organic coconut oil
- ½ cup plus 1 tablespoon organic coconut milk
- 1 handful (or about 1 cup) organic blueberries or currants (optional)
For flax “egg”
- ½ cup water
- 4 tablespoons organic flax meal
For gluten-free flour blend
- ¾ cup organic brown rice flour
- ¾ cup organic white rice flour
- ¼ cup organic tapioca
- ¼ cup organic potato starch
- 1 teaspoon psyllium husk
Instructions
- Preheat oven to 400°F. Make flax “egg” by combining water and flax meal in a small bowl or measuring cup. Whisk with fork, let sit for 5 minutes, then whisk again. Combine gluten-free flour blend ingredients in a medium bowl. Stir in psyllium husks, baking powder, baking soda, salt, dried lavender and coconut sugar. Add cold coconut oil to dry mixture and work into flour until it forms a crumbly texture. Add coconut milk, flax egg and blueberries and gently combine with hands or rubber spatula. If mixture is sticky, place in freezer for 5 minutes. On well-greased parchment paper–lined baking sheet, form dough into a circle roughly 6 to 7 inches wide and 1 to 1½ inches high. Cut into 6 pieces (like pizza slices) and gently move each slice at least 2 inches apart. Brush with coconut milk and bake for 20–25 minutes, until lightly brown on top. Enjoy with your favorite jam and tea!
