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Preheat oven to 400 degrees.
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To make Gluten Free Flour Blend, weigh out flours for Gluten Free Flour Blend in scale bowl.
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To make Egg Substitute, mix Egg Substitute ingredients together in a small bowl.
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Place Gluten Free Flour Blend in <g class="gr_ gr_844 gr-alert gr_gramm gr_disable_anim_appear Grammar only-ins doubleReplace replaceWithoutSep" id="844" data-gr-id="844">food</g> processor, along with baking powder, <g class="gr_ gr_845 gr-alert gr_gramm gr_disable_anim_appear Punctuation only-ins replaceWithoutSep" id="845" data-gr-id="845">salt</g> and coconut sugar. Process until combined. Add coconut oil, coconut milk, yogurt, vanilla, Egg Substitute and coconut flakes. Process until just combined. Do not over-process. Turn out onto a lightly floured (use tapioca starch) pastry sheet and gently knead in pineapple and macadamia nuts.
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Form dough into a circle and pat to a 3/4" thickness. Cut into 6-8 wedges, depending on how large you like your scones.
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Place wedges on a parchment paper lined cookie sheet. Brush lightly with coconut milk and sprinkle with some coconut sugar and coconut flakes.
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Bake 10-12 minutes until lightly browned and baked through.