- 1 tablespoon plus 2 teaspoons chia seeds
- 3 tablespoons water
- 1 cup spelt
- 1 cup pastry flour
- 3/4 cup plus 1 tablespoon shredded unsweetened coconut
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup maple syrup
- 1/3 cup coconut oil, melted
- 1/3 cup light unsweetened coconut milk
- 1 teaspoon granulated cane sugar, for sprinkling
- Maple syrup for serving
How to make this recipe
- Preheat the oven to 375°. Line a small baking sheet with parchment paper. Place a tablespoon of chia seeds with 3 tablespoons of water in a bowl, stir to combine and set aside.
- In a large bowl, whisk the spelt and pastry flours, shredded coconut, 1 teaspoon of dry chia seeds, baking powder and salt.
- Add the maple syrup, coconut oil, and coconut milk to the chia seed gel and mix until it’s an even consistency. Make a well in the center of the dry ingredients and pour in the coconut milk and chia seed mixture. Stir with a wooden spoon until the dough just comes together and is evenly moistened. Form a 6-inch round disk about 1 1/2-inch thick. Pinch together or smooth out any cracks around the edges. Place the dough onto a floured cutting board and cut it into 4 large equal wedges. Keep the wedges stuck together and transfer to a lined baking sheet.
- Mix the remaining teaspoon of chia seeds with one tablespoon of water. Lightly brush the dough with the chia gel and sprinkle the tops with some granulated sugar and the remaining shredded coconut.
- Bake the scones for 20 minutes. Let them cool slightly on a wire rack. Serve warm or at room temperature with a generous drizzling of maple syrup.
The scones can be stored in an airtight container overnight.