Yields 8 scones



¾ cup coconut flour

1 cup gluten free oat flour

1 tsp baking powder

¼ tsp salt

1 tbsp poppy seeds

¼ cup coconut milk

2 tbsp coconut oil

1 tsp vanilla extract

4 tbsp agave nectar (or maple syrup)

½ cup kumquats, seeded and finely chopped (plus 8 slices for decoration)



  1. Preheat oven to 350.
  2. In a large bowl, sift together coconut flour, oat flour, baking powder, and salt. Mix in poppy seeds and set aside.
  3. In a medium bowl, whisk together coconut milk and coconut oil until fully combined. Add vanilla extract, agave nectar, and kumquats; stir to combine.
  4. Slowly fold the liquid mixture into the flour mixture, and stir until a firm dough comes together. If the dough is sticky, add a tablespoon at a time of coconut flour until the dough reaches the desired consistency.
  5. Knead the dough into a ball and transfer to a flat surface. Flatten the ball of dough with your palms until it is about ¾ of an inch – 1 inch thick. Use a large knife to cut eight equal pieces. Top each piece with a kumquat slice.
  6. Transfer the scone slices to a cookie sheet lined with parchment paper. Bake in the oven for 10-12 minutes, until slightly golden on top.
  7. Cool on a wire rack.

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