Coconut almond scones with chia jam
Scones make a great breakfast component, snack, or brunch offering. They bake like a quick bread – no yeast rising and waiting! – and store refrigerated for a week or for months in the fridge!
  • CourseBreakfast, Snack
Servings Prep Time
8scones 15minutes
Cook Time
Servings Prep Time
8scones 15minutes
Cook Time
Wet Ingredients
  • 1large ripe banana
  • 1cup light coconut milk
  • 1large egg
  • 2Tbsp honey
  • 1tsp almond extract
Dry Ingredients
  • 1cup almond flour
  • 1cup AP flour
  • 1cup whole wheat flour
  • 3/4cup large flaked coconut
  • 2tsp baking powder
  • 1/2tsp salt
  • 1/4cup raw sugar
Chia Jam
  • 1cup frozen raspberriesdefrosted
  • 1Tbsp chia seeds
  1. Preheat oven to 375F. Combine the wet ingredients in a blender and puree until smooth. Blend the dry ingredients (except the raw sugar!) in a large mixing bowl. Add the coconut milk mixture from above, and stir manually until mixed. Batter will be wet and sticky. Using two spoons, drop dough (~1/4-1/3 c in size) onto a baking sheet (use parchment paper or a silicon mat to prevent sticking) and sprinkle raw sugar on top. You should be able to get about 16 from that amount of batter. Bake for 15 minutes or until golden brown on top. Enjoy with tea or milk, and store them in the fridge in an airtight container. Combine the raspberries and chia seeds in a blender and puree until smooth. Place in a lidded jar and refrigerate for an hour, or until consistency is thick enough to spread. To make jam thicker, simply add 1-2 tsp more of chia seeds.