Vanilla Coffee Date Scones


Ingredients

  • 1 and 3/4 cups of 1-1 gluten free blend

  • 1/3 cup tapioca flour

  • 2 tbsp baking powder

  • 1/2 tsp baking soda
  • 3 tbsp cardamom

  • 1 tsp cinnamon

  • 1/3 cup coconut oil

  • 1 tbsp vanilla bean ghee

  • 1/4 cup maple syrup

  • 6 dates chopped

  • 3/4 cup coconut milk

Directions

  • In a large bowl mix: 1 ¾ cup of 1-1 gluten free blend (I use Bobs Red Mill), ¼ cup tapioca flour (Bobs Red Mill too), 2 tbsp baking powder, ½ tsp baking soda, ½ tsp salt, 3 tbsp cardamom, 1 tsp cinnamon, 2 tbsp RYZE Mushroom Coffee, 1/3 cup coconut oil, 1 tbsp Vanilla bean ghee, ¼ cup maple syrup, 6 dates chopped, ¾ cup coconut milk 

  • Mix all ingredients into a thick dough

  • Place on a tray with parchment paper and roll dough out into a large circle

  • Bake at 350 for 18-20 mins

Recipe by Chelsea G.