Makes 14 scones
- 1/2 cup unsweetened coconut milk
- 1 tsp. freshly squeezed lemon juice
- 2 tsp. ground chia seeds
- 2 Tbsp. boiling water
- 1 1/3 cups quinoa flakes (you can use gluten-free rolled oats too), plus more for topping
- 1 cup superfine brown rice flour
- 1/3 cup natural cane sugar
- 1/2 cup almond flour
- 1/3 cup tapioca starch
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 10 Tbsp. cold unsalted butter, cut into very small pieces
- 1 egg, whisked lightly
- 4 ounces strawberries, hulled and diced into small pieces
- Egg wash, to brush on top
In a small bowl, whisk together the coconut milk and lemon juice. In another small bowl, whisk together the ground chia seeds and boiling water. It will turn into a gel-like mixture. Let it cool.
In a large bowl, whisk together the quinoa flakes, superfine brown rice flour, sugar, almond flour, tapioca starch, baking powder, and salt. Add the cold, diced butter and work it between your fingers until the butter is the size of small peas and incorporated into the butter.
Mix the coconut milk, egg, and chia seed gel. Add it to the dry ingredients. Fold together until a dough starts to form. Add the strawberries and knead a few times until the dough comes together. Lightly dust your work surface with superfine brown rice flour. Transfer the dough on top and knead it until it comes together into a rectangle that is approximately 1-inch high. Cut the dough into 2-inch squares and place them on a baking sheet lined with parchment. Re-roll the scraps once.
Refrigerate the scones for 20 minutes. In the meantime, preheat the oven to 400°.
Brush the tops of the scones with the egg wash and sprinkle some quinoa flakes on top (optional). Bake the scones for 20 minutes or until golden brown. Let them cool for 5 minutes before lifting them from the pan. They are best eaten the same day.
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