Ingredients
- ¼ cup unsweetened coconut flakes plus additional for topping
- 2 cups gluten-free oat flour 213 grams, or 230 grams whole-wheat pastry flour
- ⅓ cup coconut sugar or raw organic cane sugar
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup chilled coconut oil so that is is a solid
- ½ cup fat-free plain greek yogurt or dairy free
- 1 large egg
- 2 tablespoons mini chocolate chips
- 1 tablespoon full-fat coconut milk
For The Caramel Sauce:
- ¼ cup coconut sugar packed
- 2 tablespoons unsweetened vanilla almond milk
- 2 teaspoons ghee or vegan butter
- ¼ teaspoon vanilla extract
Instructions
- Adjust the rack to the lower-middle position and preheat your oven to 350°F. Spread the coconut flakes on a small baking sheet and bake until lightly toasted, about 5 minutes. Set aside.
- Increase the oven temperature to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the oat flour, sugar, baking powder, baking soda, and salt.
- Grate in the chilled coconut oil and quickly and gently work it in with your fingers. The mixture will be crumbly and look like little peas.
- Stir in ¼ cup of toasted coconut flakes.
- In a small bowl, whisk together the yogurt and egg until smooth.
- Pour the yogurt mixture into the oat flour mixture and stir with a fork until large clumps of dough form. Stir in the chocolate chips.
- Use your hands to form the dough into a ball. It will be quite sticky.
- Turn the dough out onto a lightly floured surface and pat into a 7- to 8-inch circle, about ¾ inch thick.
- Cut the dough into 8 triangles, then separate them and transfer to the prepared baking sheet.
- Brush the tops with the coconut milk and bake until golden brown, about 20-22 minutes.
- When the scones have about 10 minutes left to bake, combine the caramel sauce ingredients in a small pot and bring to a boil over medium heat. Once boiling, stir constantly until the caramel thickens and reduces by about half, only about 2-3 minutes. Immediately transfer to a small heatproof container (you should have just under ¼ cup).
- Once the scones are done, let them and the caramel sauce cool for about 5 minutes. Then drizzle the scones with the caramel sauce and sprinkle with additional coconut flakes.