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4.8 from 18 votes

Gluten Free Samoa Scones with Greek Yogurt

These Healthy Gluten Free Samoa Scones with Greek Yogurt are an easy, better for you breakfast that tastes like a scone and a Samao cookie had a baby!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 8 Scones
Calories: 284 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 1/4 cup unsweetened coconut flakes plus additional for topping
  • 2 cups gf oat flour click to see how to make your own! (213 grams) (or whole wheat pastry flour at 230 grams)
  • 1/3 cup coconut sugar or raw organic cane sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup Chilled coconut oil so that is is a solid *
  • 1/2 cup fat-free plain Greek yogurt or dairy free
  • 1 large egg
  • 2 tablespoons mini chocolate chips of choice
  • 1 tablespoon full-fat coconut milk
For the caramel sauce:
  • 1/4 cup coconut sugar packed
  • 2 tablespoons unsweetened vanilla almond milk
  • 2 teaspoons ghee or vegan butter
  • 1/4 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees. Spread the coconut flakes on a small baking sheet and bake until lightly toasted, about 5 minutes. Set aside.
  2. Increase the heat of the oven to 400 degrees and adjust the rack to the lower-middle position. Line a cookie sheet with parchment paper.
  3. In a medium bowl,mix together the flour, sugar, baking powder, baking soda, and salt.
  4. Grate in the chilled coconut oil and and work in with your fingers. The mixture will look crumble and like little peas.
  5. Stir the 1/4 cup of coconut flakes into the mixture.
  6. In a small bowl, whisk together the yogurt and egg until smooth.
  7. Pour the egg mixture into the flour mixture and stir with a fork, until large clumps of dough form. Stir in the chocolate chips.
  8. Use your hands to form the dough into a ball. It will be quite sticky.
  9. Turn the dough out onto a lightly floured counter and pat into a 7-8 inch circle, about 3/4 inch thick.
  10. Cut the dough into 8 triangles, separate them, and transfer them to the prepared baking tray.
  11. Brush the tops with the coconut milk and bake until golden brown, about 20-22  minutes.
  12. When the scones have about 10 minutes left combine the caramel sauce ingredients in a SMALL pot and bring to a boil on medium heat. Once boiling, stir constantly until the caramel thickens and reduced by about half, only 2-3 minutes. Immediately transfer to a small container (you should have just under 1/4 cup)
  13. Once the scones are done, let both them and the caramel sauce cool for about 5 minutes. Then, cover with the caramel and additional coconut flakes.
  14. DEVOUR!

Notes

  • * I recommend measuring first then chilling as its super hard to scrape 1/4 cup of coconut oil out of a jar of chilled coconut oil!
  • How to store scones: Scones are best straight from the oven. They will only stay fresh in an airtight container for 1 day (reheat in the oven, not the microwave!) If they around longer than that, freeze them and lightly thaw in the microwave, and then finish in the oven for 3-4 minutes to ensure that they don't go soft.

Nutrition Information

Calories 284kcal (14%) Carbohydrates 34g (11%) Protein 7g (14%) Fat 14g (22%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 25mg (8%) Sodium 230mg (10%) Potassium 231mg (7%) Fiber 3g (12%) Sugar 11g (22%) Vitamin A 39IU (1%) Vitamin C 0.1mg (0%) Calcium 76mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Scones

Amount Per Serving

Calories 284

% Daily Value*

Calories 284kcal 14%
Carbohydrates 34g 11%
Protein 7g 14%
Fat 14g 22%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.01g 1%
Cholesterol 25mg 8%
Sodium 230mg 10%
Potassium 231mg 5%
Fiber 3g 12%
Sugar 11g 22%
Vitamin A 39IU 1%
Vitamin C 0.1mg 0%
Calcium 76mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.