1 tbsp non-dairy milk, room temp (I used unsweetened vanilla almond milk)
1 tsp cinnamon
⅛ tsp cloves
⅛ tsp nutmeg
Place coconut oil and applesauce in an oven safe baking dish or glass container and place in a toaster (or microwave) for a few minutes to warm up the oil and applesauce. Note: If your maple syrup is colder than room temp, include it in this as well so that all the ingredients are warm enough not to make the coconut oil solidify.
Pour the coconut oil, applesauce, maple syrup, hot water, vanilla, and spices into a large mixing bowl and blend all the ingredients together into a smooth mixture using an immersion blender (you can also mix by hand or put this mixture through a food processor and then pour into a mixing bowl).
Cut out a piece of parchment paper large enough to cover a cookie sheet. Place it on a cutting board and set aside.
Add coconut flour, glutinous rice flour or tapioca starch, and cocoa powder to the liquid mixture in the mixing bowl and mix using a wooden spoon to combine the liquid ingredients with the dry. Now it’s time to get your hands dirty — you’ll notice the batter will need more mixing than your wooden spoon can handle. Use your hands to thoroughly knead the dough. Fold in the chopped plum and then lump all the dough into a large ball.
Place the dough ball onto parchment paper on the cutting board. Flatten it with your hands into a 1″ tall disc. Fix up and round off all the edges with your hands so that the disc looks nice and rounded everywhere. Using a knife cut the disc into 8 triangles (I first cut mine into 4 parts forming a cross, and then cut each triangle in half). Do not separate the scones just yet. Place the entire cutting board into the fridge and refrigerate for at least 20 minutes.
Preheat oven to 350F. Once the scones have chilled, remove from the fridge and transfer the parchment paper along with the scones onto a cookie sheet. Carefully separate and spread the scones apart on the cookie sheet on top of the parchment. Bake scones for approximately 26 minutes (watch the edges and remove from oven when they begin to brown up). Then, cool the tray on a cooling rack for 10 minutes.
In the meantime prepare the drizzle by placing all drizzle ingredients in your blender and blend on high until smooth. I used my Vitamix for this and recommend it for smoothest results (or another high power blender). If your blender isn’t up to scratch, you may want to add a tiny bit more non-dairy milk to help it blend better. Pour the drizzle mixture into a pipping bag or a squirty bottle (that’s what I used) and once the scones are cooled a little drizzle some on each scone.
Serve warm with a hot cup of coffee, or enjoy these chilled (or reheated in the toaster) for an incredible breakfast treat!