Total Calories: 203
Yield: 16 small scones
1. Preheat the oven to 400°F. Oil a baking sheet and set aside.
2. Place the coconut in an unoiled skillet over high heat and stir constantly about 3 minutes or until it begins to brown. (Once the coconut starts to brown, it can quickly burn, so be sure to keep an eye on it.)
3. Transfer the coconut to a large bowl along with the flour, date sugar, baking powder, baking soda, and nutmeg. Mix well.
4. Cut the coconut oil into the flour mixture with a fork until it resembles coarse crumbs. (If the oil is solid, rub it into the flour with your fingertips). Add the ginger and mix well.
5. Make a well in the center of the flour mixture and add the yogurt. With minimal stirring, mix the ingredients together to form a soft, moist dough.
6. Turn out the dough onto a lightly floured surface and knead just enough to make a dough that holds together.
7. Divide the dough in half, and place both halves on the baking sheet. Using your hands, pat each half into a circle about 4 inches in diameter. With a knife, score each circle into eighths.
8. Bake the scones for 20 minutes or until browned. Cut into wedges and serve.
For a Change . . .
* Divide the dough into 8 pieces and shape into larger individual scones.
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