Fig & Cardamom Coconut Scones
A little exotic flavor to begin your day with!
Delicious figs and cardamom drizzled with a coconut lemon glaze.
Recipe: Prep: 30 minutes Serves 6
2 cups organic whole wheat flour (chemical free)
2 tsp. baking powder - aluminum free (Rumford)
1/2 tsp. baking soda
1/2 tsp. Himalayan salt
3 1/2 tsp. cardamom
1/4 cup raw honey
1/2 cup organic butter
1/2 cup organic coconut cream (off the top of the coconut milk)
1 tbsp. organic apple cider vinegar
1 pastured or organic egg - blended
1 1/4 cups organic dried Smyrna figs - chopped
2 tsp. organic coconut cream (off the top of the coconut milk)
Glaze:
1/2 cup organic coconut cream (off the top of coconut milk)
1 tbsp. raw honey
1/2 tsp. organic lemon extract
1 tsp. organic cornstarch - Rapunzel brand
Grease a stainless steel baking sheet with a small amount of organic extra virgin coconut oil. Preheat oven to 375 degrees.
In a food processor, combine the first 5 ingredients and give a quick blend.
Add in the butter and combined well. Add in the honey, coconut cream,
vinegar, and egg and blend well. Add in the figs and only pulse it a
couple of times.
Remove onto a lightly floured surface and proceed to knead to get the figs more incorporated and to give the dough a smoother texture - about 6 - 8 turns.
Pat dough into a 6-7 inch circle onto the baking sheet. Brush top with
the 2 tsp. of coconut cream.
Using a sharp knife, cut into 6 wedges and separate them slightly. Bake for 20 minutes - until lightly browned.
Prepare glaze by adding the first 2 ingredients in a sauce pan and cook
on medium heat until hot, then mix cornstarch with a little water for a
slurry and whisk into the glaze ingredients to thicken. Turn off the heat
and add in the lemon extract and whisk well.
Plate and drizzle with lemon glaze. Serve warm. Enjoy!
