6 ounces almond flour
3 ounces coconut flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/3 cup raw, organic cane sugar plus another 1-2 teaspoons for sprinkling on top of the scones before baking
9 ounces organic coconut milk (I used organic, unsweetened full-fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can)
1/4 cup organic raisins
1. Preheat oven to 400 degrees F.
2. Combine the almond and coconut flours in a medium bowl and whisk with a fork. Add the baking powder and the salt and whisk again.
3. Add the well-mixed coconut milk and the raisins to the flour mixture and combine with a wooden spoon (or your clean hands) until a soft dough forms. If the dough is too dry, you can add a bit more coconut milk; if it’s too wet, add a bit more almond or coconut flour
4. Turn the dough out onto a baking sheet lined with parchment paper and flatten it into a thick circle. Cut the dough into eight equal triangle-shaped pieces, then sprinkle the top of the scones with the additional organic cane sugar
5. Move the pieces apart a bit so the scones are separated from each other by an inch or two, then bake until they are starting to brown on top. Start checking at 15 minutes, but it may take them as long as 25 minutes to bake. Transfer to a rack to cool before serving.