(with the skins removed)
(pitted dates, raisins, currants…)
optional: lemon zest from one lemon
Mix chia seeds and water and set aside to gel for 10 minutes. If you prefer your scones dense and moist, use 6 T; if drier, use 5 T.
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. (I reuse mine until it’s ready to tear.)
In a mixing bowl, combine almond flour, baking soda, and salt.
In a small (food processor) bowl, mix together the coconut oil, lemon zest if using, and the gelled chia seed mixture. Once it is well combined, stir or pulse the dried fruit in gently.
Pour the wet ingredients into the dry and fold to combine.
Scoop out the dough onto the parchment paper and shape it into a 1/2 inch thick circle with your hands.
Using a knife, cut the circle into 8 scones and using a pie-spatula or small pancake turner, gently separate the pieces from each other.
Bake 17-20 minutes until browned, then remove to a cooling rack.
Adapted from this
Lemon Chia Seed Scone recipe