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Place the oven rack in the upper third of the oven and preheat to 400 degrees.
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Line a baking sheet with parchment paper.
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In a medium-sized mixing bowl, combine oat flour, millet flour, tapioca flour, arrowroot powder, baking soda, salt, and coconut sugar.
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Whisk together well.
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Add the butter using a pastry cutter or your fingers to break up the butter into small pieces.
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Set in refrigerator until needed.
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Vigorously whisk the tablespoon of ground chia seeds to 3 tablespoons of water.
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Let sit for a couple of minutes to thicken.
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Scoop out the persimmon pulp and measure.
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Whisk the half & half into the chia egg and then the vanilla bean seeds, apple cider vinegar and persimmon pulp.
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Remove the flour from the refrigerator and gently mix the wet ingredients into the dry ingredients with your hands. It will be a slightly sticky wet dough but it will still hold together.
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Knead together until it forms a ball.
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Transfer the dough to a lightly floured surface.
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Form a disc with your hands that's about 1 inch tall and about a 6-inch circle.
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Use a large knife to cut the circle into 6 to 8 even wedges.
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Use a spatula to carefully transfer the scones onto a parchment lined a baking sheet or cut right on the parchment-lined baking sheet and carefully slide a spatula under and pull them back to create space in between each scone to let the sides cook.
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Bake for 20-25 min, lightly golden. Let cool.
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They are ultimately the best when they are fresh.