Recipes include grain-free glazed morning glory bread, olive oil-poached fish, chicken satay with peanut sauce, butternut squash chili and warm spinach-artichoke dip
1 cup blanched almond flour
1/4 cup coconut flour
3 tbsp coconut sugar
1/2 tsp baking powder
1/4 tsp salt
Zest of 1 medium lemon
1/4 cup heavy cream or full-fat coconut milk, lukewarm
2 tbsp coconut oil
1 tsp vanilla extract
1 large egg, at room temperature
Preheat oven to 350ºF; line a large baking sheet with parchment. In a large bowl, combine both flours, coconut sugar, baking powder, salt and lemon zest; stir with a fork to combine, taking care to get all the lumps out.
In a separate bowl, whisk cream, coconut oil and vanilla until well combined and smooth. Pour into bowl with flour mixture and add egg. Stir together until a dough forms and all ingredients are well incorporated. Dough will be wet and slightly sticky.
Transfer dough to baking sheet and pat into a 1-inch-thick circle. Using a sharp chef’s knife, cut into 8 wedges but leave intact. Bake for 18 minutes. Slice back through the cut marks, separate the scones on the baking sheet and bake until cooked through and light golden on the outside, 2 to 4 minutes longer.
Let scones cool on baking sheet on a rack for 10 minutes, then transfer to rack to cool completely. Serve, or cover and refrigerate.
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