ORANGE ROSEMARY AMARANTH SCONES

March 18, 2019 by Renee Tavoularis

Ingredients

For the SCONES:

1 ½ teaspoons orange zest
1 teaspoon rosemary, stems removed and chopped
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
2 cups amaranth flour
1 tablespoon baking powder
¼ cup coconut sugar
¼ teaspoon sea salt
⅓ cup coconut oil, hardened
⅔ cup canned, full-fat coconut milk

For the GLAZE:

¼ cup canned, full-fat coconut milk
1 tablespoon fresh orange juice
1 teaspoon maple syrup
1 teaspoon orange zest
½ teaspoon vanilla extract
2 tablespoons coconut oil, melted

Instructions

• Preheat your oven to 400F. Line a baking tray with parchment paper and set aside.
• In a large bowl, combine the amaranth flour, baking powder, sugar, sea salt, orange zest and chopped rosemary.
• Add the hardened coconut oil to the flour mixture and use two knives or a pastry cutter to cut the oil into the flour until there are tiny pieces throughout the mixture.
• Pour in the orange juice, vanilla extract and coconut milk and combine gently with a spoon until a shaggy dough forms and the mixture lightly holds together. Gently shape dough into a ball.
• Transfer the dough to the prepared baking tray and shape into a circle that is about ¼” thick. Use a sharp knife to cut into 8 wedges and slightly pull apart to allow space between each piece.
• Place the tray in the oven and bake for 20 minutes or until golden brown. Remove and transfer to a cooling rack.
• Make the glaze by placing all of the ingredients in a food processor or blender and blending for 30 seconds. Remove and set aside.
• Once the scones are cool, pour some of the glaze on top of each one.
• Store leftovers in an airtight container for 3 days.