Makes: 6 scones
Nutrition: per portion 199 Kcal; Fat: 8.36 gr; saturated fats: 4.38 gr; monounsaturated fats: 2.12 gr; polyunsaturated fats: 0.69 gr; carbohydrates: 25.18 gr; Sugars: 11.84 gr; Fiber: 6.04 gr; Protein: 4.61 gr; salt: 1.04 gr.
Preparation & Baking time: 40 mins
- 1 and 1/2 cups (120 g) rolled oats
- 1/4 cup (28 g) coconut flour
- 4 Medjool dates (unpitted)
- ½ cup dried blueberries
- ½ cup of dried goji berries
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 3 tablespoons (40 g) of organic butter or coconut oil, chilled until solid
- 1/2 cup (125 mL) iced cashew milk (or other milk)
- Pinch of cinnamon
Soak the Medjool dates in the cashew milk until soft.
Preheat the oven to 180ºC. Line a large baking sheet with parchment paper.
Place the oats in a food processor, process into a fine flour. Add the coconut flour, baking powder, cinnamon, and salt; pulse to combine.
Cut the chilled butter or coconut oil into smaller pieces and add to the processor. Pulse until incorporated and mixture looks like slightly damp sand.
Drizzle in the cashew milk (with the Medjool dates), pulsing until completely combined.
Add the dried fruits and mix outside the food processor.
Turn the dough out onto cutting board very lightly dusted with coconut flour. Pat the dough together and shape into a ball. Cut dough into 6 even pieces and roll with your hands into smaller balls. Transfer to prepared baking sheet.
Bake in the preheated oven for 15 to 20 minutes until golden brown and firm to the touch. Carefully transfer scones to a wire cooling rack. Serve warm or cool completely.