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Mini Vanilla Bean Scones

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Level: Easy

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Description

These scones are a product of my love for those itty bitty Starbucks vanilla bean scones, only these are paleo! They are light and fluffly, filled with vanilla bean, and topped with a coconut butter vanilla bean glaze!

Ingredients

  • FOR THE SCONES:
  • 1-½ cup Almond Flour
  • ½ cups Coconut Flour
  • ½ teaspoons Fine Ground Sea Salt
  • ½ teaspoons Baking Soda
  • 1 whole Vanilla Bean, Scraped Of Seeds
  • 1 whole Large Egg
  • 2 Tablespoons Raw Honey
  • ½ cups Unsweetened Vanilla Almond Milk
  • FOR THE GLAZE:
  • 4 cups Unsweetened Shredded Coconut
  • 1 whole Vanilla Bean, Scraped Of Seeds
  • 1 Tablespoon Melted, Warm Coconut Oil

Preparation

For the scones:
1. Line a baking sheet with parchment paper. Preheat the oven to 350ºF.
2. In a large mixing bowl, combine the flours, salt, baking soda, and vanilla bean.
3. Add in the egg, honey, and almond milk. Mix until a dough forms.
4. Form a huge ball with the dough and place the dough on the prepared baking sheet.
5. Pat the dough out into a round circle, about 1 1/2 inch thick. Use a pizza cutter to cut the dough into 8 even triangular shapes.
6. Bake for 10-12 minutes or until scones are just brown around the edges.

For the glaze:
1. Add the coconut to the food processor and process on high until the coconut begins to break down into a creamy, liquid form, about 8-10 minutes. Scrape down the sides of the bowl as you go.
2. Add the vanilla bean and process for an additional minute.
3. With the food processor running, slowly stream in the warm, melted coconut oil until you reach a thin, creamy, liquid glaze.
4. Let the scones cool slightly on the baking sheet.
5. Use a pastry brush to brush each scone with the vanilla bean glaze.

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