For the scones:
- 1 cup sorghum flour
- 1/2 cup almond flour
- 1/2 cup tapioca starch
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon sea salt
- 6 tablespoons coconut oil, in solid form
- 1 1/2 cups Erewhon Crispy Brown Rice with Mixed Berries Cereal
- 1/3 cup light coconut milk
- 1 large egg
- 3 tablespoons honey
For the egg wash & topping:
- 1 large egg
- 1 tablespoon water
- 1 – 2 tablespoons coconut palm sugar
- 1/2 teaspoon cinnamon
Make the scones:
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silcone baking mat.
Put the sorghum flour, almond flour, tapioca starch, baking powder, cinnamon, lemon zest, xanthan gum, and sea salt in the work bowl of a food processor fitted with a steel blade. Pulse until the flours are combined. Add the coconut oil to the flour mix and pulse until the mixture looks like sand.
Transfer the flour mixture to a large bowl and mix in the Erewhon Crispy Brown Rice with Mixed Berries Cereal. Make a well in the center of the mixture.
In a separate bowl, whisk together the coconut milk, egg, and honey. Pour the liquid into the well of the flour mixture. Use a fork to mix the liquid into the flour until a dough forms.
Transfer the dough to the prepared baking sheet. Use wet hands to form a 9-inch x 4-inch log. Cut the dough into three (3-inch) pieces and then cut each piece diagonally to make 6 triangle-shaped scones. Use a spatula to space the scones evenly on the baking sheet.
Make the egg wash and bake the scones:
Whisk together the remaining egg and the tablespoon of water. Brush the top of each scone lightly with the wash. Sprinkle the top of each scone with coconut palm sugar and cinnamon.
Bake for 14 – 17 minutes, until scones are golden brown. Let cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Source: Amy Green