Yield: 8 servings
2/3 cup sorghum flour
1/3 cup coconut flour
¼ cup coconut sugar
1½ tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon salt
¼ cup coconut butter, very cold and cut into small pieces
¾ cup coconut milk
2 tablespoons water
½ teaspoon vanilla extract
3 teaspoons orange zest, divided
2 tablespoons granulated sugar
2/3 cup sorghum flour
1/3 cup coconut flour
¼ cup coconut sugar
1½ tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon salt
¼ cup coconut butter, very cold and cut into small pieces
¾ cup coconut milk
2 tablespoons water
½ teaspoon vanilla extract
3 teaspoons orange zest, divided
2 tablespoons granulated sugar
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together sorghum flour, coconut flour, coconut sugar, cornstarch, baking powder and salt.
- Using a pastry cutter, but in coconut oil until the mixture becomes very crumbly. Cover and refrigerate this mixture for 10 to 15 minutes.
- While the dough is chilling, mix together the coconut milk, water, vanilla extract and 2 teaspoons orange zest.
- Remove the flour mixture from the refrigerator and add the wet ingredients in. Stir until well mixed.
- Dust a work surface with cornstarch and knead the dough until it pulls together into a smooth circle about ¾-inch thick. Cut the dough into 8 triangle-shaped pieces and place on prepared baking sheet.
- In a small bowl, mix together the granulated sugar and remaining 1 teaspoon orange zest. Evenly rub the orange sugar mixture on top of each of the scone triangles.
- Bake for 16 to 21 minutes until golden brown.