Vegan Raspberry Scones

• Vegan
• Gluten free

• Produce

  • 1 cup Raspberries, fresh

• Canned Goods

  • 1 cup Coconut milk, full-fat canned

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 cups Gluten free all purpose flour
  • 3 tbsp Mahava coconut sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 5 tbsp Coconut oil

• Nuts & Seeds

  • 1/3 cup Coconut, unsweetened

Found on theroastedroot.net

Description

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/3 cup unsweetened shredded coconut
• 3 tablespoons Mahava coconut sugar
• ½ teaspoon salt
• 5 tablespoons coconut oil, melted and cooled
• 1 cup full-fat canned coconut milk
• 1 teaspoon pure vanilla extract
• 1 cup fresh raspberries

Directions

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• In a mixing bowl, stir together the flour, baking powder, shredded coconut, coconut sugar, and salt (dry ingredients).
• In a separate small bowl, whisk together the coconut oil, coconut milk, and vanilla extract (wet ingredients).
• Pour the wet mixture into the bowl with the dry mixture, and stir until a dough is formed.
• Carefully fold in the raspberries.
• Turn the scone dough out onto the parchement-lined baking sheet and form it into a ball.
• Press it into a round disc about 2 to 3 inches thick.
• Cut triangles using a knife, making 8 equal-sized scones.
• Evenly space the scones on the baking sheet and bake for 18 to 22 minutes, until browned.
• Allow scones to cool at least 10 minutes before serving with butter and honey.