Mango & Coconut Cassava Flour Scones
8 scones
YIELD
20 minutes
PREP TIME
20 minutes
BAKE TIME
TOTAL TIME
Ingredients
1/2 cup cold butter, cubed 2/3 cup Anthony's Cassava Flour 1/2 teaspoon baking soda 1/4 teaspoon salt 2 eggs 1/4 cup Anthony's Coconut Sugar 3 tablespoons Anthony's Coconut Flour 1/2 cup finely diced Anthony's Dried Mangoes 1/2 cup Anthony's Unsweetened Shredded Coconut
Instructions
1. Preheat oven to 350° Fahrenheit and grease a baking sheet. 2. Place the butter in a large mixing bowl. 3. In a small bowl, combine the cassava flour, baking soda, and salt; mix well. 4. Cut the cassava flour mixture into the butter until the mixture looks like very course crumbs. 5. In another bowl, whisk together the eggs and coconut sugar. 6. Pour the egg mixture into the butter and cassava flour mixture. Add the coconut flour; mix well. 7. Fold in mangoes and coconut. 8. Form dough into a 1" thick round on the prepared baking sheet. 9. Cut into 8 wedges; do not separate the wedges. 10. Bake for 15-20 minutes. 11. Cool and enjoy.
LEARN TO MAKE IT
LATEST RECIPES
Pumpkin Pie Steel Cut Oats
Steel cut oats are hearty, healthy and less processed than rolled oats. Though they take a bit longer to cook, this cozy and flavorful breakfast is worth the wait.
Read more
Apple Pie Overnight Oats
Warm fall spices give these overnight oats the perfect apple pie flavor.
Read more
Fig and Goat Cheese Flatbread
Anthony's walnuts bring the perfect crunch to this fig, goat cheese and arugula flatbread.
Read more