Coconut Flour Scones
User Reviews
4.9
36 reviews
Excellent
Coconut Flour Scones
Report
These flaky, buttery coconut flour scones are such a satisfying sweet breakfast! Enjoy them solo or with a lathering of butter. They also make a lovely low cab, grain free afternoon treat. Try topping them with clotted cream and sugar free jam.
Share:
Ingredients
- ½ cup coconut flour 60g (measure with scales if possible)
- 1 cup desiccated coconut 75g
- ¼ cup granulated sweetener 50g
- 2 eggs large, room temperature
- ⅓ cup butter 76g, melted and cooled
- 1 teaspoon vanilla extract
- 1.5 teaspoon baking powder
Optional topping
- 1 egg yolk beaten (you'll only need a little)
- shredded coconut for sprinkling
Instructions
- Preheat the oven to 180C / 350F electric or 160C / 320F fan assisted.
- Blend the eggs until fluffy and double in size. About 2 minutes. I used a food processor, but a large mixing bowl and an electric mixer will work too.
- Add the melted and cooled butter and vanilla extract. Continue whisking until well-combined.
- In a separate bowl, stir together the coconut flour, desiccated coconut, sweetener and baking powder.
- Add the dry ingredients to the wet and blend for around 3 minutes until a crumbly dough forms. Blending longer breaks up the coconut shreds and helps them release their oils.
- Shape a large dough ball and place it on a baking sheet lined with parchment paper. Flatten the ball into a fat disc, around 3cm thick.
- Using a sharp knife, slice into 6 triangles. Option to brush the scones with beaten egg yolk and sprinkle more shredded coconut on the tops.
- Move the scones apart so the air can circulate. Bake for 16-17 minutes or until golden.
Equipments used:
Notes
- 4g net carbs per scone. Makes 6 scones weighing 60g each.
- The scones are gently sweet. Add more sweetener to taste for a sweeter scone.
- Don't over-bake or flatten the scones too much (stick to the instructions above) or they can become dry. Check after 15 minutes. I baked mine for 17 minutes.
- Let cool before slicing. The scones are fragile when hot and firm up as they cool.
- Serve on their own or top with butter or clotted cream and sugar free strawberry jam.
- Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days or freeze for up to 3 months.
- Dairy-free option: Replace the butter with coconut oil.
Nutrition Information
Show Details
Serving
60g
Calories
196kcal
(10%)
Total Carbohydrates
6.2g
Protein
6.4g
(13%)
Fat
14.9g
(23%)
Saturated Fat
9.7g
(49%)
Fiber
3.8g
(15%)
Sugar
1.6g
(3%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 60g | |
| Calories | 196kcal | 10% |
| Total Carbohydrates | 6.2g | 2% |
| Protein | 6.4g | 13% |
| Fat | 14.9g | 23% |
| Saturated Fat | 9.7g | 49% |
| Fiber | 3.8g | 15% |
| Sugar | 1.6g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
Other Recipes
You'll Also Love
