Moringa Scones with Tangerine, Coconut, and Chocolate Bits
Ingredients
  • 1.5Tbsp Moringa powder
  • <1cup all purpose flouror a combination of whole wheat, spelt, or gluten free
  • 1cup almond flouror nut flour of preference
  • 1/4cup raw sugaror sweetener of choice
  • zest 2 tangerines
  • 2tsp baking powder
  • 1/2tsp baking soda
  • 1/4 tsp salt
  • 5Tbsp butterchilled and diced
  • 1large egg
  • 3Tbsp tangerine juice
  • 1/2 tsp vanilla
  • 1/4tsp almond extract
  • 1/4cup unsweetened coconutfinely shredded
  • 1/4cup dark chocolatefinely chopped (up to 1/2 cup)
Instructions
  1. Preheat oven to 350 F.
  2. Place 1.5 Tbsp Moringa powder into 1 cup measuring dish. Fill the remainder with all purpose flour or a combination of diet preference.
  3. Pour into medium mixing bowl, and add 1 cup of nut flour and sugar.
  4. Incorporate baking powder, baking soda, salt, and zest.
  5. Cut in chilled butter until mixture resembles coarse crumbs.
  6. Stir in egg, citrus juice, vanilla extract, and almond extract until dry but moist dough forms.
  7. Add in unsweetened coconut and dark chocolate. Combine well.
  8. Press scone dough onto warmed cast iron pan or prepared pan of choice.
  9. Pat into rectangle form. Score into 4 equal parts across the width (4 smaller rectangular forms). Continue to score each rectangle diagonally from corner to corner. (Final product should be subdivided into 8 right triangular servings)
  10. Sprinkle with sugar or coconut for garnish and bake for 18-22 minutes or until edges are golden and barely firm.
  11. Serve warm. Best when eaten on day of preparation. Store in airtight container if not eating immediately.