Piña Colada Scones (v, gf)
We’ve had quite a few rainy days here in the Bay Area lately, which makes me want to do two things: go on muddy trail runs up in the hills, and bake. I love running in the mud… it’s so soft and squishy.. and best of all, you get super dirty! Frolicking through puddles is my forte. And boy, do I frolic. It’s probably a good thing that not many other people like running in those conditions, because I’m pretty sure I look like a crazy person. I’m cool with that, though. Weeeeeeee!! Mud!!!
As for baking, what’s more awesome to come home to than a scone? I LOVE scones.. they might be my favorite baked good. Or at least right up there at the top of my favorites. I don’t like my scones cakey or fluffy… totally the wrong texture for a scone, in my opinion. I like them rustic and hardy, crumbly but not dry. And as crucial an ingredient as butter normally is in scones, I prefer (as usual) to bake them without it. They can still be super tasty without butter, trust me! Butter gives you more of a flakey cakey scone, anyways… so scones without butter are more my texture style. Plus, I want to be able to eat one with my coffee before breakfast and not feel guilty about it. This time, I wanted to bake something with coconut, I was craving that tropical taste… Then I remembered I have coconut flour, too! Super coconutty! I was trying to decide what to add to these coconut scones.. the first thing that occurred to me was pineapple… I even posted a “poll” to see what my friends thought I should add. The end result though, was pineapple. Long story short.. these scones evolved in my mind to be vegan and gluten free! Healthy, delicious, and a great texture. I bring you, Piña Colada Scones!!
makes about 12 scones
- 1 cup coconut flour
- 1 cup gluten free oat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp poppy seeds
- 1 tbsp chia seeds
- 1/4 cup coconut milk
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1 tbsp orange juice
- 5 tbsp agave nectar (or maple syrup)
- 1 cup diced fresh pineapple
- 4 tbsp confectioners sugar
- 1/2 tsp maple syrup or agave
- 1 tbsp fresh pineapple juice
- Preheat oven to 350 F.
- In a large bowl, mix together coconut flour, gluten free oat flour, baking powder, and salt. Mix in poppy seeds and chia seeds.
- In a separate medium bowl, combine coconut milk and coconut oil (heat the coconut oil slightly so it’s not solid). Add vanilla extract, agave, orange zest and juice, and pineapple. Combine gently but thoroughly.
- Slowly add the liquid mixture into the flour mixture, and stir until the dough comes together (you might want to use your hands). If the dough is super sticky, add a tiny bit of coconut flour at a time until the dough becomes less sticky.
- Form the dough into a ball, then flatten the ball of dough on a cutting board or baking pan with your palms until it is about an inch thick. Use a sharp knife to cut the round into 12 equal pieces.
- If you cut them on a cutting board, transfer the scone slices to a lightly greased cookie sheet about an inch apart. Bake for about 15 minutes, until they start to turn slightly golden, and feel firm but still have a slight bounce back to them.
- Remove from oven, let cool, and enjoy!!