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Gluten-Free Espresso Scones

Posted on May 1, 2017

A guilt-free, protein packed snack

 

These delicious espresso scones are the perfect grab-and-go snack to start (or end) your day!

Serves: 6

Ingredients:

  • 1/2 cup melted coconut oil
  • 2 tablespoons water
  • 2 tablespoons honey
  • 2 tablespoons Italian Coffee Intenso
  • 1/3 cup powdered egg whites
  • 1 cup almond flour
  • 1/3 cup sifted coconut flour
  • 3/4 teaspoon baking soda
  • 2 tablespoons psyllium husk powder**   **You can substitute flax or chia meal if you’re looking for a Paleo-friendly recipe.
Method:
  1. Combine coconut oil, water, and honey and mix.
  2. Whisk the remaining ingredients in a separate bowl.
  3. Add the ingredients from step 2 into the first bowl, mixing with an electric mixer.
  4. Place 6 evenly-sized scoops onto a lightly-greased baking sheet.
  5. Flatten the scoops into circles. They should be about ¾ in tall.
  6. Bake at 180º C for 20 minutes, or until slightly browned.
  7. Store in the freezer.
These scones pair perfectly with any of the many decadent flavours, blends, and roasts here at Coffee Capsules Direct. Original recipe courtesy of The Spunky Coconut.