2020 has honestly been scary enough that we decided this year we would bring you a scary-it's-so-good scone inspired by Rachel Mansfield's vegan peanut butter scones! She is so talented that all we've really done is swap the peanut butter for our sacha inchi butter, but we still think it makes a world of a difference, especially for our allergen-friendly folks!
Give these scones a go and Happy Halloween! Be sure to tag @brassrootsfood so we can see your creation and share :)
#SnackWithAPurpose
Sacha Inchi Scones (Vegan, GF)
|
Prep Time |
Cook Time |
Total Time |
|
10 Minute |
20 minutes |
30 Minutes |
Servings: 8-10 Scones
Does it keep? Air tight container. Keeps 5-7 days room temperature, about two weeks in the fridge, and a few months in the freezer.
Ingredients
- 2 cups + 1/3 cup oat flour (1/3 of it is for dusting baking sheet)
- ½ cup coconut flour (Rachel does not recommend subbing another flour)
- ¼ cup + 2 tablespoons coconut sugar
- 1 tablespoon baking powder
- 1/4 cup unsweetened sacha inchi butter
- ¼ cup + 2 tablespoons chilled coconut oil
- 1 cup cold unsweetened almond milk
- 1/2 cup dark chocolate chips
- Dark Chocolate Glaze (optional):
- 1/2 cup dark chocolate chips
- 1/2 tablespoon coconut oil
Instructions:
- Preheat the oven to 400°F and line a large baking sheet with parchment paper or baking sheet.
- Measure out oat flour. If using a food processor or a blender to make it, blitz oats into a fine flour and measure out 2 level cups (reserve the remaining flour for dusting)
- In a large bowl, stir together the oat flour, coconut flour, coconut sugar, baking powder, and unsweetened sacha inchi butter.
- Cut in the chilled coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs Add the cold almond milk and stir to incorporate
- Turn the dough out onto a floured surface and knead gently several times, incorporating more flour if needed
- Separate the dough into two halves, working with one half at a time, pat the dough down and place 1/2 of the chocolate chips on one side of the dough
- Fold the other side of the dough over the chocolate chips and press gently
- Shape the dough into a 1” thick round and slice into 6 triangles
- Transfer the scones to the baking sheet and repeat with the second half of dough
- Bake for 12 to 15 minutes or until golden brown
- Remove the scones from the oven and cool on the pan for a few minutes
- In a small bowl, add the chocolate chips and coconut oil and microwave in 30 second increments until completely melted
- When the scones are completely cool, drizzle with the glaze and enjoy!
Try out this amazing recipe curtesy of Rachel Mansfield, post a picture, and tag us @brassrootsfood on Instagram or Facebook using #SnackWithAPurpose so we can see what you create and feature you!