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Author Notes: These scones are tender and perfectly sweet from the raw sugar and the raisins, with a pronounced but not overpowering coconut flavor. I used Bob's Red Mill brand almond and coconut flours, and this recipe is adapted from two sources: Ratio: The Simple Codes Behind the Craft of Everyday Cooking and The Essential New York Times Cookbook: Classic Recipes for a New Century. —WinnieAb
- 6 ounces almond flour
- 3 ounces coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/3 cup raw, organic cane sugar plus another 1-2 teaspoons for sprinkling on top of the scones before baking
- 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)
- 1/4 cup organic raisins
- Preheat oven to 400 degrees F.
- Combine the almond and coconut flours in a medium bowl and whisk with a fork. Add the baking powder and the salt and whisk again.
- Add 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).
- Turn 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).
- Move 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.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.