1
Preheat oven to 375 degrees, and line a baking sheet with parchment paper. This makes it easier to lift the cooked scones as they won’t stick to the sheet.
2
in a large bowl, mix together the almond flour, coconut flour, sea salt, and baking soda.
3
In a medium bowl, whisk together the egg replacer, maple syrup, orange juice, zest, and milk.
4
Combine the wet ingredients to the dry ingredients and mix with a spatula until blended together. If the dough seems too dry and isn’t sticking together, use another tablespoon or two of milk.
5
Add the hazelnuts and raisins and use your hands or rubber spatula to evenly distribute through the dough.
6
Use an ice cream scooper to scoop out evenly sized scones and place scones on a parchment lined baking sheet and gently press down to flatten to 1/2 in thick with palm.
7
Bake for 10 minutes or until the tops are golden brown, and allow to cool for a few minutes before serving.
