Appetizers, Breakfast, Sides
Bacon Chive Warrior Scones
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US
Metric
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Servings: large scone |
Ingredients
- 1 can coconut milk, refrigerated
- 1/4 cup Coconut Oil
- 1 package Warrior Bread Mix
- 2 Eggs
- 1/2 cup almond milk
- 1/4 cup honey
- 6 slices cooked bacon, crumbled
- .75 ounces (1 package) chives, sliced
Instructions
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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.
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Preheat oven to 400 F
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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.
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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.
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Pour the mix into a large bowl.
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Meanwhile, add the eggs, almond milk, and honey to the coconut water and whisk to combine. Pour this mixture over the bread mix.
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Stir to combine. You should still see the chunks of coconut cream.
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Stir in the bacon and chives and mix for about 1 minute.
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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.
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Bake at 400 F for about 45 minutes until cooked through. Allow to cool slightly before cutting and serving.
Ingredients
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Instructions
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