Grain Free & Vegan Huckleberry Scones

Huckleberry Scones

*Makes 8 Triangles OR You Can Use Smaller Biscuit Cutters for More Servings

Preheat oven to 400 degrees

1/2 Cup of Coconut Flour

1/4 Cup of Chestnut Flour

1/4 Cup of Cassava Flour

2 1/2 teaspoons of Double Acting Baking Powder

1/4 teaspoon of Celtic Sea Salt

2 Tablespoons of Coconut Sugar (plus extra for sprinkling)

Zest of 2 Medium Lemons

6 Tablespoons of Dairy Free Butter (I use soy free Earth Balance)

3/4 Cup of Full Fat Coconut Milk (my favorite is the Arroy D brand)

1/4 Cup of Fresh Lemon Juice

2 teaspoons of Pure Vanilla Extract

3/4 Cup of Fresh or Frozen Huckleberries

Whisk the dry ingredients together and set aside. In a glass measuring cup add the coconut milk, lemon juice, and vanilla. Stir and let rest while you cover a baking sheet with parchment or silpat.

Add the cold dairy free butter to the dry ingredients and cut in with two knives or your fingers (that’s what I prefer) until the mixture has small chunks of butter throughout about the size of peas.

Add the wet ingredients and the huckleberries and fold it all together gently, don’t overwork the dough or your scones will be dense and heavy.

Scoop the dough onto the covered baking sheet and pat lightly into a circle. You want to pat enough that the dough holds together after baked, but not so much that you pat all of the fluff out and make them heavy.

Slice into 8 wedges and separate. Sprinkle with extra coconut sugar.

Bake (I use convection) for 20-23 minutes. Cool on the baking sheet before removing and store in a loosely covered container. Will keep for 2 days or you can wrap them well and freeze them.