1 flax egg (1 tbsp flaxseed meal+2 tbsp water, mixed and set aside for 5 minutes)
2 tbsp orange juice
Zest of 1 orange
1/4 cup coconut
1/2 cup powdered sugar
1 tbsp unsweetened almond milk
Preheat oven to 400°.
Start by making the flax egg (combining flaxseed meal and water) and setting aside, allowing time for the mixture to form into an egg-like texture.
Next, mix dry ingredients together in a bowl: flour, sugars, salt, baking powder, shredded coconut
In a separate bowl, combine wet ingredients: coconut oil, milk, flax egg, orange juice, orange zest
Fold wet ingredients into dry ingredients.
Once dough becomes thick, use your hands to form it into a large bowl.
Spread a bit of flour overtop a baking mat or cutting board and then, using your hands, flatten the dough out so that it’s about 1 inch thick, placing more flour overtop so that the dough doesn’t stick.
Use a knife to cut dough three times, forming 6 scones.
Place scones on a baking sheet and bake for approximately 20 minutes, or until edges become golden brown.