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Lemon Chia Seed Scones

Featured in the Honolulu Star-Advertiser on July 20, 2016.

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Ingredients:

Lemon Chia Seed Scones

  • 2 cups oat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon coconut flour
  • 1/4 teaspoon salt
  • 1/4 cup chia seeds
  • 1/4 cup coconut oil, hardened in the fridge
  • 1 egg
  • 1/4 cup honey (may substitute maple syrup)
  • 1/2 teaspoon vanilla
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest

Directions:

  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper.
  3. Add oat flour, baking powder, baking soda, coconut flour, and salt to food processor.
  4. Process 5 seconds.
  5. Add chia seeds and process 3 seconds.
  6. Take coconut oil out of the fridge and break apart into small chunks.
  7. Add coconut oil pieces to the food processor and process 5 seconds.
  8. Add egg, honey, vanilla, lemon juice, and lemon zest.
  9. Process until just combined.
  10. Scrape dough out onto prepared baking sheet.
  11. Let sit about a minute to allow coconut flour mixture to absorb some of the moisture.
  12. Form dough into a circle, about one inch thick, and cut into six triangles.
  13. Bake for 15 minutes.
  14. Remove from oven and separate the pieces using a sharp knife.
  15. Bake another 3-5 minutes to allow edges to get crispy.
  16. Cool on a wire rack.
  17. Drizzle with sweet lemon cashew glaze.

Makes 6 large scones.

Tip: It's easy to make your own oat flour. Just add two heaping cups of old-fashioned rolled oats to the base of a food processor and process for 10-15 seconds, or until flour-like consistency.

Approximate Nutrient Analysis per scone (with glaze):
330 calories, 18 g fat, 10 g saturated fat, 30 mg cholesterol, 300 mg sodium, 38 g carbohydrate, 5 g fiber, 15 g sugar, 7 g protein

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