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Strawberry-Colada Scones

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Ingredients
  

  • 1 C. oat flour
  • 1 C. brown rice flour
  • 1/3 C. evaporated cane juice crystals
  • 2 t. baking powder
  • 1/2 t. baking soda
  • generous pinch of sea salt
  • 1 C. strawberry yogurt
  • 1 egg separated
  • 1/4 C. coconut oil melted
  • 1/2 C. currants
  • 1/2 C. shredded coconut

Instructions
 

  • Preheat oven to 400
  • Beat egg whites until peak forms, set aside
  • Mix together egg yolk, coconut oil and yogurt until fully blended
  • In a separate bowl mix together flour, cane juice crystals, baking powder, baking soda, and salt
  • Add dry mixture to yogurt mixture until just moistened
  • Gently fold in currants and shredded coconut
  • Gently fold in egg whites
  • Drop by tablespoons onto a greased baking sheet
  • Bake 15 minutes or until golden brown
  • Let cool 2 minutes on baking sheet before transferring to rack. Enjoy!