When I was 7 years old, and was absolutely obsessed with my Easy Bake oven. I loved to stir up the little mixes, scoop them into the pan, and push them into the oven.
The seconds would tick by so slowly as I waited for my confection to bake. When the timer finally beeped, I would push the pan out of the oven (usually burning my fingers in the process) to behold my creation.
The first batch of scones I ever made was with my Easy Bake oven. I actually made four scones, and of course they had to be baked individually. It took forever, but I persevered. It felt like four hours, but it was probably just one or two before the scones were done. I served them with tea to my family with pride in my accomplishment.
My idea of scones is a biscuit-y, cookie-ish, muffin-y type of deliciousness studded with fruit or nuts. I wanted to recreate this delicious pastry in a way that even the most allergic people could enjoy.
The result? A soft AIP scones recipe studded with fresh raspberries and shredded coconut. Perfect with a cup of tea.
- unsweetened applesauce – 1/2 cup
- coconut cream – 1/2 cup
- honey – 1/4 cup
- pure vanilla extract – 1 teaspoon
- tigernut flour – 1 cup
- unsweetened coconut flakes – 1/2 cup
- cassava flour – 1/2 cup
- coconut flour – 1/4 cup
- baking soda – 1/2 teaspoon
- fresh raspberries – 1 cup
- Preheat oven to 350 degrees Fahrenheit and grease a large baking sheet with coconut oil.
- In a large mixing bowl, combine the applesauce, coconut cream, honey, and vanilla and mix well.
- Stir in the flours, coconut flakes, and baking soda.
- Carefully fold in the raspberries.
- Form the dough into 2 balls and flatten them out about 1 inch thick on the baking sheet. Each into 4 quarters and separate them a bit.
- Bake for 40 minutes.