Who doesn’t like a warm, fluffy scone straight from the oven?! These beauties are made from millet flakes, a close relative of the oat and a grain that is just as good at protecting our hearts due to its mega Magnesium content, which also lends a hand in warding off Type II Diabetes. Millet is also a fabulous source of Phosphorous which acts as the building block for our cells to produce energy, B vitamins to keep us in tip top condition and fibre which is shown to decrease our risk of a number of cancers by helping us to get rid of excess hormones.
From a foodie perspective millet also has a wonderful creaminess which lends itself beautifully to these scones, giving them a light but decadent feel. The gentle zing of the fresh tarragon running through adds an extra burst of flavour without overpowering the natural sweet crumbliness of the coconut flour. All in all a truly delightful addition to any afternoon tea, breakfast or snack!
- 150g millet flakes
- 65g coconut flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp pink himalayan salt
- 1 tsp black pepper
- 1 tbsp fresh tarragon, finely chopped
- 1 egg
- 80g coconut oil
- 110ml cold water
- 2 tbsp almond milk
- Preheat the oven to 200ºC. Line a tray with baking parchment.
- Measure the millet flakes, coconut flour, baking powder, bicarbonate of soda, pepper, salt and tarragon into a large bowl. Mix well.
- In a separate small bowl whisk the egg with the water and almond milk.
- Add the coconut oil to the dry ingredients and rub together with your fingers until fully combined then add in the wet ingredients and knead together to form a dough.
- Scoop out small handfuls of the dough (about 1/4 cup) and mould into rounds about 1.5-2cm thick. Arrange on the lined tray and bake for 15 minutes until golden.
- Serve warm or cool on a wire rack and keep in an airtight container for a week.