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Coconut Mango Scones (Paleo, SCD, GAPS, grain free, dairy free, refined sugar free)

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Ingredients

Units Scale
  • 2 1/2 cups blanched almond flour (I use Honeyville)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened coconut
  • 1/4 cup honey
  • 1/4 cup coconut milk
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon vanilla
  • 1/2 cup finely diced ripe mango

Instructions

  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the first four ingredients.
  3. In a small bowl, whisk together the honey, coconut milk, apple cider vinegar, and vanilla.
  4. Add wet ingredients to dry and stir to incorporate. Fold in mango.
  5. Drop about 1/4 cup batter onto parchment-lined baking sheet, a couple of inches apart.
  6. With moist hands, shape batter into triangle.
  7. Bake for about 15 minutes.
  8. These scones taste best eaten fresh but are also good reheated. Store leftovers in an airtight container. Reheat in oven for best results.

Find it online: https://mybigfatgrainfreelife.com/2011/09/coconut-mango-scone.html