Cranberry Coconut Chia Scones
Serves: Makes about 12 scones
 
Ingredients
  • 1¾ C. Gluten Free Oat Flour
  • ¾ C. Almond Flour
  • ⅓ C. Shredded Coconut
  • ⅓ C. Quinoa Flour
  • 2 T. Tapioca Starch
  • 2 T. Chia Seeds
  • 1 T. Baking Powder
  • ¼ t. Baking Soda
  • ½ t. Salt
  • ⅓ C. Sugar
  • Zest of 1 Lemon
  • 8 T.(1 stick) Butter, cold
  • 1 Egg
  • 2 t. Lemon Juice
  • ¾ C. Coconut Milk
  • 1 t. Vanilla
  • 1 C. Fresh Cranberries
Instructions
  1. Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper or non-stick mats.
  2. In a mixing bowl, whisk together the oat flour, almond flour, coconut, quinoa flour, tapioca starch, chia seeds, baking powder, baking soda, salt, sugar, and lemon zest.
  3. In another bowl, whisk together the egg, lemon juice, coconut milk, and vanilla.
  4. Cut the cold butter into small cubes and cut into the dry ingredients using a pastry cutter or your fingers until the butter is the size of small peas. Toss the cranberries into the mixture.
  5. Pour the liquid ingredients into the bowl and mix together using a rubber spatula until a sticky dough comes together.
  6. Dust a sheet of parchment paper with oat flour. Scoop the dough out onto the floured paper. Note: dough will be a bit wet and sticky. Sprinkle a bit of oat flour over the top of the dough and pat out to a 1-1½" thickness. Coat a 2" round cutter in flour and cut out rounds of dough. Place dough rounds 2" apart on baking sheet.
  7. Bake in preheated oven for 14-16 minutes, or until lightly golden brown. Remove and let cool on baking sheet for 2-3 minutes before removing to wire rack.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/02/02/cranberry-coconut-chia-scones/