Gluten Free Samoa Scones with Greek Yogurt
User Reviews
4.8
18 reviews
Excellent
Gluten Free Samoa Scones with Greek Yogurt
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These Healthy Gluten Free Samoa Scones with Greek Yogurt are an easy, better for you breakfast that tastes like a scone and a Samao cookie had a baby!
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Ingredients
- 1/4 cup unsweetened coconut flakes plus additional for topping
- 2 cups gf oat flour click to see how to make your own! (213 grams) (or whole wheat pastry flour at 230 grams)
- 1/3 cup coconut sugar or raw organic cane sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup Chilled coconut oil so that is is a solid *
- 1/2 cup fat-free plain Greek yogurt or dairy free
- 1 large egg
- 2 tablespoons mini chocolate chips of choice
- 1 tablespoon full-fat coconut milk
For the caramel sauce:
- 1/4 cup coconut sugar packed
- 2 tablespoons unsweetened vanilla almond milk
- 2 teaspoons ghee or vegan butter
- 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees. Spread the coconut flakes on a small baking sheet and bake until lightly toasted, about 5 minutes. Set aside.
- Increase the heat of the oven to 400 degrees and adjust the rack to the lower-middle position. Line a cookie sheet with parchment paper.
- In a medium bowl,mix together the flour, sugar, baking powder, baking soda, and salt.
- Grate in the chilled coconut oil and and work in with your fingers. The mixture will look crumble and like little peas.
- Stir the 1/4 cup of coconut flakes into the mixture.
- In a small bowl, whisk together the yogurt and egg until smooth.
- Pour the egg mixture into the flour mixture and stir with a fork, until large clumps of dough form. Stir in the chocolate chips.
- Use your hands to form the dough into a ball. It will be quite sticky.
- Turn the dough out onto a lightly floured counter and pat into a 7-8 inch circle, about 3/4 inch thick.
- Cut the dough into 8 triangles, separate them, and transfer them to the prepared baking tray.
- Brush the tops with the coconut milk and bake until golden brown, about 20-22 minutes.
- When the scones have about 10 minutes left combine the caramel sauce ingredients in a SMALL pot and bring to a boil on medium heat. Once boiling, stir constantly until the caramel thickens and reduced by about half, only 2-3 minutes. Immediately transfer to a small container (you should have just under 1/4 cup)
- Once the scones are done, let both them and the caramel sauce cool for about 5 minutes. Then, cover with the caramel and additional coconut flakes.
- DEVOUR!
Notes
- * I recommend measuring first then chilling as its super hard to scrape 1/4 cup of coconut oil out of a jar of chilled coconut oil!
- How to store scones: Scones are best straight from the oven. They will only stay fresh in an airtight container for 1 day (reheat in the oven, not the microwave!) If they around longer than that, freeze them and lightly thaw in the microwave, and then finish in the oven for 3-4 minutes to ensure that they don't go soft.
Nutrition Information
Show Details
Calories
284kcal
(14%)
Carbohydrates
34g
(11%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
25mg
(8%)
Sodium
230mg
(10%)
Potassium
231mg
(7%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
39IU
(1%)
Vitamin C
0.1mg
(0%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Scones
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 25mg | 8% |
| Sodium | 230mg | 10% |
| Potassium | 231mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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