Liddon recommends weighing the dry ingredients when baking gluten-free, so we’ve included those weights as well as volumes.
1 | To make Scones: Place sheet of parchment paper on counter. Spread coconut oil into 1/4-inch-thick layer on parchment with back of spoon, forming small rectangle. Freeze 1 hour, or until coconut oil is solid.
2 | Preheat oven to 425°F, and line baking sheet with parchment paper.
3 | Stir together almond milk and flaxseed meal in small bowl. Set aside to thicken.
4 | Whisk together remaining Scones ingredients in large bowl.
5 | Break up and chop frozen coconut oil into pea-size pieces. Stir coconut oil pieces into dry ingredients. Stir in almond milk mixture until dough is dry and shaggy. Knead dough with hands several times until dough comes together, adding more almond milk, if necessary. (Keep dough as dry as possible. Wet dough will spread too much when baked.)
6 | Shape dough into 11/2-inch-thick disk. Cut disk into 8 wedges, and place wedges 3 inches apart on parchment-lined baking sheet. Bake scones 11 to 13 minutes, or until golden around bottom edges. Cool on baking sheet 7 to 8 minutes, then transfer to rack to cool completely.
7 | To make Glaze: Whisk together all ingredients until smooth. Drizzle over scones.