Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tbsp baking powder
- 2 tbsp coconut sugar
- 1/2 tsp salt
- 5 tbsp coconut oil
- 3/4 cup cashew milk (make your own by soaking cashew nuts)
- 2 tsp vanilla extract
- 1 1/2 cup fresh blackberries
Directions:
- First, preheat the oven to 375°F and coat baking tray with coconut oil.
- In a mixing bowl, combine your dry ingredients (flour, baking powder, shredded coconut, sugar, and salt) and mix together.
- In another bowl, whisk together your wet ingredients (coconut oil, coconut milk, and vanilla extract).
- Slowly pour the contents of the wet bowl into the dry bowl, and stir until the dough has formed.
- After you have washed and dried off your blackberries, carefully fold them into the dough.
- On the baking sheet, form a large ball, and then flatten until it is about 2-3 inches thick.
- Cut triangles making about 8 equal-sized scones.
- Place the scones equally apart, and bake for 20 minutes, or until browned.
- Allow your scones to cool and then enjoy!
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