Hot Cross Scones
A fast and festive twist on a holiday classic, these scones are filled with warm spices and sweet raisins, topped with the traditional white cross for a perfect Easter breakfast.
Ingredients
Scale
- 3 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup maple syrup
- 1/2 cup cold coconut oil
- 2 large eggs
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup raisins
- 1/4 cup tapioca starch
- 2 tablespoons coconut milk
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, and nutmeg.
- Cut the cold coconut oil into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
- In a small bowl, whisk the eggs and maple syrup together, then stir into the flour mixture. Fold in the raisins.
- Place the dough on a lightly floured surface and pat into a circle about 1 inch thick. Cut into 8 wedges.
- Transfer the wedges to the prepared baking sheet and bake for 20 minutes or until golden brown.
- While scones cool, mix tapioca starch and coconut milk into a thick paste. Pipe a cross onto each cooled scone.
Notes
- Ensure coconut oil is solid and cold for a flakier texture.
- Do not overwork the dough to keep the scones light.
- Wait for scones to cool completely before applying the icing crosses.
Find it online: https://dishmio.com/hot-cross-scones/