Basil & Poppy Seed Scones

Ingredients

2 cups gluten-free flour

½ cup quinoa flour

7 tbsp coconut oil*

3 tbsp nutritional yeast

2 tbsp poppy seeds

2 tbsp dried basil

1 tsp salt

4 tsp baking powder

1 tbsp coconut sugar

1 ½ cups non dairy milk e.g almond, oat, rice

 

Method

Preheat your oven to 200°C.

In a large mixing bowl, combine the flours, salt, coconut sugar and baking powder.

Add the coconut oil and using your hands, incorporate the coconut oil into the mix until it resembles breadcrumbs.

Fold in the rest of the ingredients, except the almond milk.

In small increments, add the almond milk.

Once the mixture holds together and is slightly sticky, begin to gently kneed the dough.

On a lined and floured baking tray, take a palm sized ball of the dough and place on the tray.

Bake for 15-20 minutes or until golden.

* Available to purchase at your local GoodFor store

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