We use this recipe at the Ernst home often. These out as good or better than your favorite coffee shop scone, and provide that same satisfying flavor and texture–but without the guilt!

Ingredients:

• 1/2 cup cold grass fed butter, cubed
• 2/3 cup Cassava Flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 free range, organic eggs
• 1/4 cup Coconut Sugar
• 3 tablespoons Coconut Flour
• 1/2 cup finely diced dehydrates or dried berries, cherries or low glycemic index fruit (optional)
• 1/2 cup Unsweetened Shredded Coconut

Directions:

1. Preheat oven to 350 F and grease a baking sheet
2. Place the butter in a large mixing bowl
3. In a small bowl, combine the cassava flour, baking soda, and salt; mix well.
4. Cut the cassava flour mixture into the butter until the mixture looks like very course crumbs
5. In another bowl, whisk together the eggs and coconut sugar
6. Pour the egg mixture into the butter and cassava flour mixture. Add the coconut flour; mix well
7. Fold in mangoes and coconut
8. Form dough into a 1″ thick round on the baking sheet
9. Cut into 8 wedges; do not separate the wedges
10. Bake for 15-20 minutes or until a light brown and slightly spongey