Ingredients
– 3 cups gluten-free rolled oats
– 1/2 cup coconut flour
– 1/4 cup + 2 tablespoons cane sugar
– 1 tablespoon baking powder
– 1 teaspoon sea salt
– 1/4 cup + 2 tablespoons chilled coconut oil
– 1 cup cold almond milk
– 2/3 cup raspberries, sliced in half
Instructions
1. Preheat the oven to 400 degrees.
2. Line a large baking sheet with parchment paper.
3. Using a blender, process the rolled oats into fine flour and measure out 2 even cups.
4. In a large bowl, mix together the oat flour, coconut flour, sugar, baking powder, and salt. Using a pastry cutter, cut in the chilled coconut oil. Then add the cold almond milk and stir.
5. Turn the dough out onto the floured surface. Knead several time, very gently. Separate the dough into 2 even halves. Pat the dough down and place 1/3 cup raspberries on side of the halves. Fold the remaining side over the raspberries and press gently until the raspberries show through.
6. Shape the dough into a 1″ thick round. Slice into 6 even triangles.
7. Transfer the scones to the baking sheet. Bake for 12 to 15 minutes or until golden brown.
8. Remove the scones from the pan and let them cool for 10 minutes.
