Mini gluten-free vanilla bean scones made special with Kiva Health Food Vanilla Bean Powder. This recipe yields 8 mini scones, with a macro breakdown per scone including glaze.
Preheat the oven to 375 F and line a baking tray with parchment paper. Set aside.
To a mixing bowl add: gluten free flour, vanilla protein, stevia, baking powder and vanilla bean powder. Whisk all the dry ingredients together well.
Add in cold, cubed butter and mix into the dough using your hands. Butter should be broken down well, but the dough should still be chunky.
Add in coconut milk, and egg replacer/water mixture.
Fold everything together forming a dough.
Add flour to a clean surface and knead the dough gently just enough to incorporate everything together well. Form a thick circle with the dough.
Cut the circle into 8 small triangles.
Add the dough triangles to the prepared baking sheet, spread evenly, making sure none are touching.
Bake for 16-18 minutes or until the bottoms are browning and the tops are lightly cracking.
Allow to cool completely before icing.
Glaze: Add coconut butter, vanilla bean powder, and soy milk to a small sauce pan and turn heat to the lowest temperature. (Instructions for glaze are continued in comments and are incomplete.)
