5T.cold organic butter or coconut oil or coconut butter
1tsp.pure vanilla extract
1/2cupSoDelicious unsweetened coconut yogurt
2T.organic coconut milk
1/3cupEnjoy Life mini chocolate chips
Instructions
Preheat the oven to 395°F. Line 2 baking sheets with parchment paper. Cut an additional piece of parchment paper and sprinkle some tapioca flour on it.
In a large mixing bowl, whisk together all of the dry ingredients. Cut the cold butter up into tablespoon size chunks and place it in the dry ingredients. Use a pastry cutter to cut the butter up into the flour mixture.
Continue to cut the butter until the batter turns to fine crumbs. Add the vanilla extract, the maple syrup, chocolate chips, and the coconut yogurt. Stir until the dough starts to ball together.
Add the coconut milk 1 tablespoon at a time until the dough can be handled and rolled into a ball. Divide the dough in half and place one half on the floured parchment paper. Shape the dough into a disk that is about 1.5" thick. Cut the disk like a pie so that you have 8 triangles. Place the triangle scones on the baking sheets. Repeat with the other half of the dough.
Bake the scones for 15-18 minutes. The bottoms should be lightly browned. Serve immediately or let them cool before storing.