GINGER LEMON MCT SCONES
Ginger Lemon MCT Scones
- Cooking Time: 12
- Servings: 6
- Preparation Time: 10
- 1/2 to 1 cup candied ginger (or raisins)
- 3 oz extra virgin coconut oil (3/8 cup)
- 1 oz butter (about 1/8 cup)
- 1 cup all purpose flour
- 3/4 cup wheat flour (or blend)**
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp dried lemon rind, crushed w/ mortar and pestle***
- 2-3 tbs raw sugar
- 1 egg (beat with fork)
- optional: milk or egg wash (about 2 tbs)
Preheat oven to 400 degrees F.
(if you do not have a food processor, you may be able to chop the ginger by hand or with a blender.)
Chop candied ginger in food processor until you have uniform "raisin" sized chunks. Cut in coconut oil, butter, flours, baking powder, salt, lemon rind, and sugars**** until you have a crumbly blend. Add beaten egg and pulse to combine.
Turn dough onto lightly floured surface and roll into ball. Flatten (to about 6 inch diameter/2 inch tall), cut into 6 pizza-style wedges.
Place wedges on baking sheet (use silpat if available). Optional: brush with milk or egg wash, sprinkle with more raw sugar.
Bake about 12 minutes. Test with knife. Serve warm (but cool enough to eat).
*Don't confuse good coconut oil with its bad cousin: hydrogenated coconut oil.
**I grind my own flour and use a blend of: hard red winter wheat, soft white wheat, oats, corn, and flax seeds.
***make your own dried lemon rind by grating or peeling the yellow rind (omit the white) from used lemons. Dry on your counter top for a few days. Use mortar and pestle to use to release extra flavor.
****Sugar options: 2 tbs in dough and 1 tsp for sprinkling or 3 tsp in dough. Feel free to increase or reduce to taste.