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
8 Servings
Servings 8 large scone

Instructions

  • 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.