1 1/2 Cups Blanched Almond Flour, preferably organic (165 grams)
1/2 Cup Coconut Flour
1/2 Cup Arrowroot Flour
1/3 Cup Lakanto Classic Sweetener
1/2 Cup Bulletproof Ghee, cold, in pieces (112 grams)
1/2-2/3 Cup Coconut Yogurt, such as Coyo brand
2 Tablespoons Organic Flax Seeds, Freshly Ground (grind these in a coffee grinder)
1 Tablespoon Aluminum and Gluten-Free Baking Powder, such as Rumford
2 teaspoons Vanilla Extract or 1 teaspoon Vanilla Paste
1 teaspoon Fine Sea Salt
1/2 Cup Currants or 70 % Chocolate Chopped into Chunks or Blueberries or Cranberries
Zest of 1 Meyer Lemon
Preheat oven to 365 F.
In a large mixing bowl or KitchenAid stand mixer with a paddle attachment incorporate the flours, sweetener, and spices. Then add ghee and mix until crumbly, add the coconut yogurt and currants or chocolate chunks or blueberries or raspberries and combine just until integrated. Don’t over mix.
Line a baking tray with Silpat or Silpain or parchment paper. Pour the dough onto the baking tray and form into a round ball, press down to form a 2″ high round loaf. Cut into 8 slices and bake in a preheated oven at 365F for 5 minutes until golden brown. Lower temperature to 345 F until baked through (they must be crunchy on the surface and moist inside)
Notes: you can make the ½ recipe just half all the ingredients.
You can brush the scones before baking with coconut cream.
Enjoy, your Lakanto team!