Scones have been something that I have wanted to make for quite a while now. It wasn’t until this week when my brother constantly asked for scones that I really jumped on it – sidenote: it is very rare that my brother requests for me to make something, so if he even hints at the idea of wanting something, I take it and run with it!
Scones have always been one of my brother’s favorite foods, so when I took on the challenge of creating my own recipe to healthify the generic breakfast treat, I knew that they needed to be dang good to get my brothers approval. I am proud to report back that my brother is a fan – “good flavor” and “perfect texture” as he would describe them!
I made these scones with good ingredients so you won’t feel like you overindulged after enjoying one (okay maybe two, let’s be real). They are vegan a.k.a. no butter (hello coconut oil!) and no eggs (my trusty flax egg makes all of the magic happen). These can be sweetened with maple syrup (for strictly vegan) or honey – both taste delish!
This recipe is just the beginning of your scones. Not a fan or raspberries? Simply replace them with some fresh blueberries! Chocolate lovers, raise your hand (everybody should be raising their hand) – replace the raspberries with chocolate chips for the ultimate treat. Or even do half and half! The combinations are endless. Tell me what you guys like in your scones ’cause I want to try it out!
I am so excited for you guys to enjoy these delicious scones, and I can’t wait to hear what you think!
[makes 8 large scones]
- 1 flax egg (1 tb flax meal mixed with 2 + 1/2 tb water and set aside to thicken)
- 3 tb maple syrup or honey
- 1 tsp vanilla
- 2 + 1/4 cups almond flour
- 2 tb + 2 tsp tapioca flour
- 3 tb coconut flour
- 1 tsp baking soda
- 1/4 tsp pink salt
- 1/3 cup coconut oil, chilled
- 1/2 cup fresh raspberries (or blueberries, chocolate chips, nuts, etc.)
- Coconut butter for drizzling (about 1/4 cup)
- Preheat the oven to 350º and line a baking sheet with parchment.
- In a small bowl, create the wet mixture: whisk together the flax egg, maple syrup or honey, and vanilla.
- In a large bowl, create the dry mixture: whisk together the almond flour, tapioca flour, coconut flour, baking soda, and pink salt.
- Crumble the chilled coconut oil into the dry mixture until it resembles a sandy mixture. Add in the wet mixture and stir until a dough forms. Gently fold in the raspberries.
- Pat the dough into a disk shape and chill in the fridge for 20 minutes. Slice the disk into 8 even triangles and spread out evenly on the lined baking sheet.
- Bake for 17-19 minutes, or until edges are golden and the centers are slightly firm (they will firm up more as they cool).
- Once they have cooled, drizzle with melted coconut butter and enjoy!
Lots of love, Worth