FLOWERY SCONES WITH COCONUT YOGURT

 
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You might start seeing quite a few recipes involving hibiscus on my blog because it's one of my favorite tisanes (next to lavender of course). These scones (which are vegan and gluten-free by the way) are meant to be a dessert but aren’t terribly sweet. Which works for me because I tend to not like really sweet food. I wanted scones to have more of a floral flavor. So I went to my tea/tisane collection and immediately grabbed the hibiscus. I also added some rosehips because that usually goes well in a hibiscus drink and I happened to have a little bit left. I paired these scones with homemade coconut yogurt (try this recipe). If you don’t feel like making yogurt use your favorite store-bought brand.

You’ll need

  • Coffee/Spice Grinder
  • High-Speed Blender

Ingredients

  • 2 tbsp of dried hibiscus petals
  • 2 tbsp of dried rose hips
  • 1 ¾ cups of gluten free all purpose flour
  • ½ cup of brown rice flour
  • 3 tbsp of coconut sugar
  • 2 tsp of baking powder
  • ½ tsp of baking soda
  • 2/8 tsp of pink Himalayan salt
  • ½ cup of coconut oil (melted)
  • ⅓ cup of whole raw cashews (soaked overnight)
  • ½ cup of filtered water
  • 1 tsp of vanilla extract
  1. Preheat the oven to 400 degrees F.

  2. Grind the hibiscus petals and rosehips in a coffee grinder until it is a fine powder.

  3. Blend the cashews and water in a high-speed blender until smooth

  4. Sift all the dry ingredients in one large bowl.

  5. In a separate bowl whisk together the blended cashew cream, coconut oil, and vanilla extract.

  6. Combine the wet and dry ingredients by pouring the liquid mixture into the dry ingredient bowl and gently folding together the ingredients with a spatula. Be careful not to over mix here.

  7. Lightly flour a work surface and your hands to roll out the dough into an 8 inch round that's about ½ inch thick. With a sharp knife cut the dough into 8 even pieces.

  8. Place the pieces on a baking sheet lined with parchment paper and place on the middle rack of your oven. Bake for about 15 minutes or until they are browned enough.

  9. Serve with homemade or favorite store bought coconut yogurt and some hibiscus rosehip tea.