Ok, so I just realized I have a problem. Why is every grain product I buy part of the Bob’s Red Mill brand? I really am my father’s daughter….ahhhh. So I went to high school 15 minutes away from the headquarters of Bob’s Red Mill (BRM) in Milwaukie, OR. I love going in there! They have a restaurant in the warehouse building where everything on the menu is made from wholesome food, freshly baked, and super nutritious. It tastes like a million bucks. BRM is such a fantastic brand because they work around so many food allergies and give you so many options. I am kind of scared of my pending west coast to east coast move, not because of location, but because I don’t know if they sell BRM products in east coast grocery stores!
My father loves oatmeal. He has had it for breakfast every morning for years. And he doesn’t skimp out, he eats the good stuff. I’m talking a mixture of steel cut oats, organic rolled oats, muesli, nuts, raw sweeteners. Yeah this guy isn’t going anywhere for years. We call him the “Food Natzi”. His cholesterol level is probably lower than a 9 year old girls. You have to drag him to Hawaii to get him to drink an ounce of liquor in a Mai Tai. Who is your personal hero? If you asked my dad, he would probably say Bob. He had the pleasure of sitting next to him on an airplane while Bob was still alive. My father talks more about his encounter with Bob more than his encounter with the president of the United States, to put it into perspective. Bob is a man who gave his business to his employees to be run as an Employee Stock Ownership Plan. What? Friendship over money? What a novel leader! Anyways, I am so stoked on this brand. They have a huge variety, great product, and great message. Ok, you get the point…we are rolling deep with BRM.
Have you ever used coconut flour before? It’s a great alternative to white flour because it is high in fiber, low in digestive carbs (IE eat scones like this guilt free!), is incredibly rich, and has a unique sweet flavor. Typically, don’t use more than 20% of your dry ingredients with coconut flour because the high fiber content is very absorbent. If you are substituting coconut flour in a recipe, typically add an equal amount of liquid as of flour. And I’ll tell you what I told you about spelt flour before: spelt has high water solubility so nutrients are easily absorbed by the body, making it easy to digest. It is higher in protein than wheat is and higher in B complex vitamins. Don’t feel so glutinous about making these scones after all, do you? However, I have to say, if you don’t have these flours, don’t want to get these flours, or don’t care to branch out, then by all means, use what you have on hand. Baking is suppose to be a blast. So don’t let it stress you out.
Once we get the rest of our ingredients into the bowl, mix away.
Now flour a clean, flat surface that will give you a little bit of room to work with. Be very generous with the flour. Lets say a half of a cup.
Go ahead and dump all of the contents from your bowl onto the flat surface. It doesn’t have a be perfect. Let loose!
Now form the dough into a circular mound by pressing it together with your hands.
Now shape it into a pretty circle until the dough is about 1/4-1/2 inch thick. Remember that we put baking powder into our dough which will make it rise plenty. Just to give you an idea, my disk was about 8 inches in diameter.
Now cut the disc into 8 equal sections.
And now we will reap the benefits of generously using the flour. If you didn’t, the dough will stick to your surface and be hard to pull up. But since you are very wise, effortlessly transfer the scones onto a baking pan.
While our scones are baking, we are going to get started on the glaze that will bring these treats full circle. Combine the powdered sugar, lime juice, lime zest, and a pinch of salt.
After mixing thoroughly, stir in the xanthan gum (also Bob’s Red Mill!). Xanathan gum is an all natural thickening as well as an emulsifying agent (makes things mix that normally don’t like to mix-think water and oil). It’s great for our glaze so we can keep the sugary goodness topping where its suppose to be; on top of the scone. Let the xanthan gum sit in the glaze for a minute or two. But don’t let it sit much longer than that, or else the glaze will thicken up before it gets on the scones. I had this happen to me once and it wasn’t pretty. Because we need to let the scones cool before we glaze them, time your glaze to be done when your scones are just about cool.
By the way, the xanthan gum thickens via fermentation. It contains Xanthomonas campestris, a bacteria that ferments glucose or sucrose. Do you know what a biproduct of fermentation is? Gas bubbles. You can totally see them in this picture.
I thought that was so cool. But there again, I studied hard science in college. Did I ever tell you about the time my lab partner and drank a bottle of wine together before organic chemistry lab and burned ourselves with partially reacted soap we made? Thats a story for another day. How did we not get in so much trouble? It’s time to drizzle those scones with the glaze.
Don’t worry about being messy and getting the glaze to sit perfectly on the scones. Once they dry, we will transfer them again to get the excess sauce off.
How pretty! The scones are cool enough so the glaze isn’t running off, but still slightly warm from the oven. Seize the moment while it lasts and eat one of these bad boys!
½ cup of coconut flour
1 cup of spelt flour
1 cup of shredded coconut unsweetened
½ cup of coconut oil
1 tablespoon of baking powder
½ teaspoon of salt
2 tablespoon of honey
¼ cup + 2 tablespoons of almond milk
¼ cup + 2 tablespoons lime juice
1 tablespoon of lime zest
½ cup of additional flour for surface
1.5 cup of powdered sugar
2 tablespoons of lime zest
pinch of salt
3 tablespoons of lime juice
1 teaspoon of xanthan gum
Set oven to 350 degrees. Add the coconut flour, spelt flour, shredded unsweetened coconut, baking powder, salt, honey, almond milk, lime juice, and lime zest to a mixing bowl. Mix thoroughly. Sprinkle a half cup of flour on a clean surface or cutting board and transfer dough to the surface. Press the dough together with your hands until it creates a mound. Continue shaping the dough until it forms a circular disk, about a 1/4-1/2 inch thick. Cut into 8 equal pieces. Transfer to a baking pan and bake for 15 minutes. In the mean time, mix the powdered sugar, lime zest, lime juice, and salt. Add the xanthan gum and let sit 1-2 minutes before using, but no longer than 3-4 minutes. When the scones are done baking, remove from the oven and let cool for at least 10 minutes. Transfer the scones to parchment paper and add the glaze. Let dry for 10 minutes. Transfer again so the excess glaze is removed. Enjoy!
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