Vegan Kumquat Poppy Seed Scones
Using coconut flour gives these scones a nice coconut flavor that complements the tartness of the kumquats.
- ¾ cup coconut flour
- 1 cup gluten-free oat flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 Tbs poppy seeds
- ¼ cup coconut milk
- 2 Tbs coconut oil
- 1 tsp vanilla extract
- 4 Tbs agave nectar
- 1/2 cup kumquats (seeded and finely chopped)
- Preheat oven to 350°.
- In a large bowl, sift together coconut flour, oat flour, baking powder, and salt. Mix in poppy seeds and set aside.
- In a medium bowl, whisk together coconut milk and coconut oil until fully combined. Add vanilla extract, agave nectar, and kumquats; stir to combine.
- Slowly fold the liquid mixture into the flour mixture, and stir until a firm dough comes together. If the dough is sticky, add a tablespoon at a time of coconut flour until the dough reaches the desired consistency.
- Knead the dough into a ball and transfer to a flat surface. Flatten the ball of dough with your palms until it is about ¾ of an inch to 1 inch thick. Use a large knife to cut eight equal pieces. Top each piece with a kumquat slice.
- Transfer the scone slices to a cookie sheet lined with parchment paper. Bake in the oven for 10-12 minutes, until slightly golden on top.
- Cool on a wire rack.
Calories from Fat 199 (72%)
(32%)Total Fat 21g
(86%)Saturated Fat 17g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrate 14g
(18%)Dietary Fiber 5g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.