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The Fourth of July is just a few days away in America so I have been busy packing everything for our short trip.  Initially we had planned on stopping for breakfast which usually ends up with a plain bagel and donuts (note: most donuts today are vegan but they do not announce it since people wouldn’t buy them, it’s cheaper to make them vegan).  Before leaving, the DH and I took to eating everything perishable in the fridge which left a ton of limes and oddly one lemon.  I got to thinking of our last trips to Hawaii & Key West and decided to make coconut lime scones to use up a few of the limes.  Thankfully the recipe turned out wonderful and has the ingredients we absolutely love.  Flaky lime scented scones really did the trick for our trip and we were thankful to save time not making an extra stop.

1 ½ c flour
½ c oat flour
½ c coconut flour
¼ c sugar
1 ½ tsp baking powder
¼ tsp salt
2 limes and zest
¼ c coconut oil
¼ c nondairy butter
1 tsp vanilla extract
1 tsp almond extract
½ c coconut milk
4 tsp sugar (sprinkle on top before baking), optional

Mix the dry ingredients in a large bowl.  Make a hole in the center of the dry mixture.  Add all the liquid ingredients together in the hole.  Mix everything together into the dough.  Divide into 4-6 scone shapes.  I like to use a cookie cutter and just spoon the dough into the cookie cutter right on the tray.  Remove the cookie cutter and the shape will stay put just as you molded it.  Bake in a preheated oven at 350 for about 20-25 minutes. 

*Double check to assure they do not burn.  Our Virginia oven doesn’t hold a good temperature so this may or may not take as long in duration in the oven.  I did constantly check our added internal temperature gauge but it’s always good to make sure.

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