1 -1 ½ cups spelt flour
1 cup all purpose flour
¾ cup almond meal flour
¾ cup coconut flour
1 ½ cups shredded coconut, unsweetened
3-4 tablespoons turbinado sugar/honey/agave
2 tsp baking powder
¼ tsp sea salt
½ cup coconut oil, melted
1 ½ cups almond milk
1 tsp vanilla extract
½ cup crystallized ginger, diced
Combine 1 cup of the spelt flour with other flours, use a fork to break up lumps of almond meal or coconut flour if they are present. Add coconut, sugar (if using), baking powder, sea salt and combine. Add coconut oil, almond milk, vanilla and honey/agave (if using) to dry mixture and combine with a wooden spoon. Knead dough for 1 minute on a floured surface or in the mixing bowl, adding the remaining ½ cup spelt flour as needed to form dough that is tacky but does not stick to your hands. Gently mix in ginger pieces.
Divide dough into four pieces. Shape each piece into a round disc 1” thick and cut each disk into 4-6 wedges.
Bake at 350o on a baking sheet lined with parchment for 20-25 minutes.
|Coconut Ginger Scones go great with apple butter or apricot jam.|