Bacon Chive Warrior Scones

Open the can of coconut milk and scoop out the coconut cream. Add the coconut water to a measuring cup and set aside. Put the coconut cream and the coconut oil on a parchment lined baking sheet and spread it out thin. Place in the freezer for 1 hour.

Preheat oven to 400 F

Put the bread min into the bowl of a food processor. Take the frozen coconut oil and cream and break it up with your hands. Add to the food processor.

Pulse the mixture about 20 times until the coconut oil and cream has broken up into pea sized pieces and is evenly distributed among the bread mix.

Pour the mix into a large bowl.

Meanwhile, add the eggs, almond milk, and honey to the coconut water and whisk to combine. Pour this mixture over the bread mix.

Stir to combine. You should still see the chunks of coconut cream.

Stir in the bacon and chives and mix for about 1 minute.

Pour out the dough onto a parchment lined baking sheet. Spread it out so it is about 2 inches thick. Cut the dough into 8 triangles like a pizza but don’t separate the pieces.

Bake at 400 F for about 45 minutes until cooked through. Allow to cool slightly before cutting and serving.