Rocky Road Coconut Flour Scone
Ingredients
- 1/4 cup Olive oil
- 50 grams Coconut flour, sifted
- 3 large Eggs
- 1/4 teaspoon Salt
- 75 grams Glacé cherries (red/green), whole / cut smaller
- 50 grams Salted peanuts
- 40 grams Chocolate, chopped fine
- 1/4 teaspoon Baking powder
- 1/4 teaspoon Salt
Cooking Instructions
In mixing bowl, add the sifted coconut flour, baking powder, salt, cherries, salted peanuts and fine chocolate. Beat the eggs and oil together. Add to coconut flour mixture. Blend till smooth. Let rest for 15 minutes.
Preheat oven to 200 oC. With your hands, make scones the size you want … press the mixture gently together into ‘scones’ and place onto a greased cookie sheet / onto bake paper on baking sheet (or spoon into foil cupcake holders). Bake for about 20 minutes or till test pin comes out clean.
This recipe makes about 6 scones
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