Step 1

Preheat the oven to 400F (200C). Position a rack on the top slot of the oven. Line a large baking sheet with parchment paper. Lightly sprinkle the paper with oat flour (to prevent sticking when cutting, in step 6 below)

Step 2

Whisk the room temperature (not chilled) coconut cream or full fat coconut milk until smooth with no visible lumps. Measure the amount needed for the recipe. (Note: other nondairy milks will not produce the same results)

Step 3

In a large bowl, whisk the oat flour, coconut sugar, baking powder and optional salt until combined.

Step 4

Add the well-stirred, room temperature coconut cream or full fat coconut milk. Stir until completely combined and the mix comes together into a moist (not wet) dough. If the dough seems dry, add a small amount more coconut cream / milk.

Step 5

Scoop the dough out onto the center of the prepared baking sheet. Press, shape and flatten the dough into a 6-inch (15 cm) circle. Dip fingertips in water and smooth the top so that it is even.

Step 6

Cut dough into 6 equal wedges. Using a spatula, move the wedges so that they are spaced out onto the baking sheet (at least 1 inch/2.5 cm apart). If desired, prinkle the tops of the scones with a little bit more coconut sugar.

Step 7

Bake in the preheated oven for 14 to 17 minutes until golden brown (watch closely during the final few minutes; the scones will brown quickly at the end).

Step 8

Carefully transfer scones to a wire cooling rack. Serve warm or cool completely.