Ingredients
Scale
- 1 ½ cups whole wheat pastry flour
- ¼ cup coconut flour
- ⅔ cup almond flour
- ¼ cup granulated sugar
- 3 tablespoons turbinado sugar
- ¾ cups (1 ½ sticks) cold butter, cut into small pieces
- ½ cup unsweetened flaked coconut
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 6 oz container plain Greek yogurt
- ⅓ cup heavy cream
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 8 whole almonds
- Unsweetened flaked coconut, for sprinkling
Instructions
- Preheat oven to 425ºF. In a food processor combine whole-wheat flour, almond meal, coconut flour, both sugars, coconut, baking soda, powder, and salt. Pulse to combine. Add butter and pulse until mixture resembles coarse meal. Freeze for 15 minutes or until mixture is chilled throughout. Stir together heavy cream, Greek yogurt, coconut extract and vanilla extract. Turn on food processor and slowly add in the heavy cream mixture. Turn onto a lightly floured surface and knead gently until combined. The mixture will be wet.
- Pat dough into a large round (or two if you want smaller scones) on a generously floured surface and cut into 8 triangles. Place on a lined baking sheet. Brush with a little heavy cream, sprinkle with coconut and top each scone with one almond
- Bake at 425 for 12-14 minutes. Remove from oven and let cool. Enjoy!
Keywords: scones, whole wheat, almond, coconut, breakfast, dessert