Cinnamon Scones-Low Starch Version

These scones are mild and slightly cakey with a strong coconut flavor. Top them with coconut oil and enjoy with your morning tea.

Ingredients:

3 tablespoons ground flax seeds (read notes below on substitutions)

6 tablespoons apple juice

4 tablespoons grapeseed oil or melted coconut oil

4 tablespoons Spectrum Organic Palm Shortening

2/3 cup coconut flour

1/3 cup tapioca starch

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1/2 teaspoon cinnamon

1/3 cup golden raisins (optional)

 

Directions: 

  1. Preheat the oven to 350 degrees F. Set out a cookie sheet.
  2. Stir together the flax and apple juice in a large bowl and allow to sit for about ten minutes.
  3. Whisk in shortening and oil (you can also do this in a food processor or using a hand mixer).
  4. Whisk together the coconut flour, tapioca starch, baking soda, salt and cinnamon in a medium sized bowl. Stir into the wet ingredients until completely mixed. Add raisins if using. Knead by hand until you can make a ball. Flatten it onto an ungreased cookie sheet and shape into a circle, about 1/2 inch thick. Slice into 8 triangles.
  5. Bake for 14 minutes. Allow to cool at least ten minutes before slicing again to completely separate each scone. 

Cinnamon Scones-My Favorite Version 

I would honestly make these scones weekly. They remind me of a cinnamon raisin English muffin, but just a bit more dense. You might try shaping it into individual rounds and eating like English muffins or cutting them into these triangle scones.

 

Directions:

1/3 cup coconut flour

2/3 cup tapioca starch

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

1/2 cup Spectrum Organic Palm Shortening (see substitution notes)

3 tablespoons ground flax

6 tablespoons apple juice

1/2 teaspoon pure vanilla extract

1/3 cup raisins (optional)

Directions:

  1. Preheat the oven to 350 degrees F. Set out an ungreased cookie sheet.
  2. In a small bowl, stir together the flax, apple juice, and vanilla extract. Let sit for about ten minutes.
  3. Whisk together the coconut flour, tapioca starch, baking soda, cinnamon and salt in a large bowl.
  4. Cut the shortening into the dry ingredients.
  5. Stir the flax mixture into the bowl until completely mixed. Stir in raisins if using. Your dough will be very sticky. Scoop into one large ball on the cookie sheet. Liberally oil your fingers and press the ball into a circle, about 1/2 inch thick. Slice into 8 triangles.
  6. Bake for 14 minutes. Let cool about ten minutes, then re-cut the slices and serve.

Substitution Notes: Below are some suggestions on substitutions that may work. I say may because I have not tested them all myself, so know that in making substitutions, the recipe may not come out as mine did.

Flax: You can try using 2 tablespoons of ground chia seeds or 1 1/2 tablespoons of whole psyllium husks. These amounts are guesses at best, so only make changes if you're in a good mood and can handle a kitchen flop.

Shortening: You can try using an equal amount of butter or coconut oil. Coconut oil melts at a much lower temperature than shortening though, so it's possible that will cause the scones to spread, which should not happen.

Apple Juice: You can replace the apple juice with orange juice for a sweeter flavor. Or to reduce the sugar, replace with dairy or non-dairy milk and 1 teaspoon of apple cider vinegar.

Coconut Flour: Sorry, no replacements!

Tapioca Starch: Arrowroot or potato starch should work in equal amounts.

An original recipe by Iris Higgins @The Daily Dietribe                www.thedailydietribe.com