Mmmm these scones were absolutely heavenly to go with our tea party last weekend. Just the right amount of sweet and tart with the raspberries and the texture of the sunflower seeds! This recipe does make quite a lot, so I encourage you to either try to proportion it all down, or give some to the neighbors and friends. Perfect for a Sunday morning sunrise!
3 ½ cups organic brown rice flour
· 2 ¼ organic baking powder
· ¼ cup organic coconut sugar
· 1 cup softened coconut oil
· 2/3 cup organic rice milk (unsweetened)
· 1 organic large egg
· 2 containers organic raspberries
· ½ cup organic raw sunflower seeds
preheat oven to 400
In a medium mixing bowl, combine sugar, oil, egg, and milk and beat together until well mixed. Add the flour to this and stir well until it is all mixed together. Then add your (washed) raspberries, and sunflower seeds and mix in as well.
On a slightly floured surface, transfer the dough and kneed it for a little and pat flat. Cut small or medium squares into the dough and then transfer them onto a well oiled (with left over coconut oil) baking sheet.
Bake for 15 minutes or until slightly golden.
Add sunflower seeds on top before baking for decoration.