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4.9 from 36 votes

Coconut Flour Scones

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.

Prep Time
7 mins
Additional Time
16 mins
Total Time
23 mins
Servings: 6
Calories: 196 kcal
Course: Breakfast , Snacks
Cuisine: British

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

    Cup of Yum
  1. Preheat the oven to 180C / 350F electric or 160C / 320F fan assisted.
  2. 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.
  3. Add the melted and cooled butter and vanilla extract. Continue whisking until well-combined.
  4. In a separate bowl, stir together the coconut flour, desiccated coconut, sweetener and baking powder.
  5. 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.
  6. 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.
  7. 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.
  8. Move the scones apart so the air can circulate. Bake for 16-17 minutes or until golden.

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

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

% 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.