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Peach Coconut Butter Spelt Scones

Preheat oven to 425F. In a mixing bowl, add the spelt flour, coconut sugar, baking powder, and salt. Stir until evenly mixed. Make sure your coconut butter is slightly soft, then mix it into the flour mixture using a pastry cutter or your hands until the coconut butter is broken into pieces smaller than pea-sized. Add in the plant based milk, vanilla, and lemon juice and mix slowly until just comb. . .

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Servings: 6

Prep Time: 00:10

Cook Time: 00:15

Main Ingredients

2 1/2 cups spelt flour

1/4 cup coconut sugar

1 tbsp baking powder

pinch of salt

1/3 cup coconut butter, softened slightly

2/3 - 3/4 cup plant based milk

1 tsp vanilla extract

1 tsp lemon juice

1 fresh peach, small dice

Preparation

1Preheat oven to 425F.

2In a mixing bowl, add the spelt flour, coconut sugar, baking powder, and salt. Stir until evenly mixed.

3Make sure your coconut butter is slightly soft, then mix it into the flour mixture using a pastry cutter or your hands until the coconut butter is broken into pieces smaller than pea-sized.

4Add in the plant based milk, vanilla, and lemon juice and mix slowly until just combined, use your hands if necessary. Be careful not to over-mix, the dough should only be slightly sticky, if it's too sticky to handle, add in a tiny bit more flour.

5Tip in the diced peaches and gently stir in.

6On a lightly floured surface, shape the dough into a circle at least 1 inch high and about 8 inches in diameter. Slice into 6 wedges, and transfer to a baking pan lined with parchment paper or a silpat.

7Bake for approximately 15 minutes at 425F or until golden brown on the edges.

8Remove from the pan, cool briefly, and then enjoy plain or with jam, nut-butter, or spread of choice.

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