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
Copyright 2014 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
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 2015.