Healthy Gluten Free Samoa Scones with Greek Yogurt

These Healthy Gluten Free Samoa Scones with Greek Yogurt are an easy, better for you breakfast that tastes like a scone and a Samao cookie had a baby!

Course Snack

Cuisine American

Prep Time 15

Cook Time 25

Total Time 35

Servings Scones

Calories 284kcal

Author FoodFaithFitness

Ingredients

1/4 Cup Unsweetened coconut flakes + additional for topping
2 Cups GF Oat flour (Click to see how to make your own!) (213 g) (Or Whole Wheat Pastry Flour at 230g)
1/3 Cup Coconut sugar (Or raw organic cane sugar)
1 1/2 tsp Baking powder
1/2 tsp Salt
1/4 tsp Baking soda
1/4 Cup Chilled coconut oil, So that is is a solid *
1/2 Cup Fat-Free plain Greek yogurt (or dairy free)
1 large Egg
2 Tbsp Mini Chocolate chips of choice
1 Tbsp Full-fat coconut milk

For the caramel sauce:

1/4 Cup Coconut sugar, packed
2 Tbsp Unsweetened vanilla almond milk
2 tsp Ghee (or vegan butter)
1/4 tsp Vanilla extract

Instructions

Preheat your oven to 350 degrees. Spread the coconut flakes on a small baking sheet and bake until lightly toasted, about 5 minutes. Set aside.
Increase the heat of the oven to 400 degrees and adjust the rack to the lower-middle position. Line a cookie sheet with parchment paper.
In a medium bowl,mix together the flour, sugar, baking powder, baking soda, and salt.
Grate in the chilled coconut oil and and work in with your fingers. The mixture will look crumble and like little peas.
Stir the 1/4 cup of coconut flakes into the mixture.
In a small bowl, whisk together the yogurt and egg until smooth.
Pour the egg mixture into the 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 counter and pat into a 7-8 inch circle, about 3/4 inch thick.
Cut the dough into 8 triangles, separate them, and transfer them to the prepared baking tray.
Brush the tops with the coconut milk and bake until golden brown, about 20-22 minutes.
When the scones have about 10 minutes left combine the caramel sauce ingredients in a SMALL pot and bring to a boil on medium heat. Once boiling, stir constantly until the caramel thickens and reduced by about half, only 2-3 minutes. Immediately transfer to a small container (you should have just under 1/4 cup)
Once the scones are done, let both them and the caramel sauce cool for about 5 minutes. Then, cover with the caramel and additional coconut flakes.
DEVOUR!

Notes

* I recommend measuring first then chilling as its super hard to scrape 1/4 cup of coconut oil out of a jar of chilled coconut oil!

How to store scones: Scones are best straight from the oven. They will only stay fresh in an airtight container for 1 day (reheat in the oven, not the microwave!) If they around longer than that, freeze them and lightly thaw in the microwave, and then finish in the oven for 3-4 minutes to ensure that they don't go soft.

Nutrition