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1
Preheat the oven to 375.
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2
Line a small baking sheet with parchment paper.
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3
Place a tablespoon of chia seeds with 3 tablespoons of water in a bowl, stir to combine and set aside.
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4
In a large bowl, whisk the spelt and pastry flours, shredded coconut, 1 teaspoon of dry chia seeds, baking powder and salt.
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5
Add the maple syrup, coconut oil, and coconut milk to the chia seed gel and mix until its an even consistency.
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6
Make a well in the center of the dry ingredients and pour in the coconut milk and chia seed mixture.
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7
Stir with a wooden spoon until the dough just comes together and is evenly moistened.
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8
Form a 6-inch round disk about 1 1/2-inch thick.
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9
Pinch together or smooth out any cracks around the edges.
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10
Place the dough onto a floured cutting board and cut it into 4 large equal wedges.
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11
Keep the wedges stuck together and transfer to a lined baking sheet.
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12
Mix the remaining teaspoon of chia seeds with one tablespoon of water.
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13
Lightly brush the dough with the chia gel and sprinkle the tops with some granulated sugar and the remaining shredded coconut.
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14
Bake the scones for 20 minutes.
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15
Let them cool slightly on a wire rack.
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16
Serve warm or at room temperature with a generous drizzling of maple syrup.
