Whole Wheat Coconut Scones
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
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Servings
8
-
Calories
312 kcal
-
Course
Breakfast
Whole Wheat Coconut Scones
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These Whole Wheat Coconut Scones are made whole wheat white flour, coconut oil and coconut milk for a delicious dairy-free snack.
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Ingredients
- 2 cups whole wheat white flour
- 1/4 cup brown sugar* or coconut sugar
- 3 TBS unsweetened desiccated coconut finely shredded
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil frozen & grated
- 1 large egg
- 2/3 cup canned coconut milk I used lite
- 1 tsp vanilla extract
- 1/4 cup unsweetened coconut flakes for topping (optional)
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Instructions
- Preheat oven to 350F and line a large baking sheet with parchment paper or silicone mat.
- In a large bowl, add flour, brown sugar, coconut, baking powder, and salt. Stir until well combined and set aside.
- In a medium bowl, whisk large egg, canned coconut milk, and vanilla extract until combined, set aside.
- Grate your 1/2 cup of frozen coconut oil into large bowl of dry ingredients.
- Using dough blender, work coconut oil into flour mixture until a grainy, meal texture forms.
- Add in egg/milk mixture to flour mixture, reserving 1 tablespoon to brush on dough*, and gently combine. Try not to over work the dough. The dough should be fairly wet and thick.
- Shape dough into large circle, about 8" in diameter, on prepared baking sheet.
- Brush top of dough with reserve egg/milk mixture.
- Top with extra coconut flakes if using.
- Using a large, sharp knife, make 8 triangle slices into dough.
- Bake dough for 17-20 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 5 minutes, until edges and tops are lightly browned.
- Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
- Scones will stay fresh in airtight container up to 3 days. OR, you can double wrap scones with plastic wrap and store in freezer up to 3 weeks. Thaw at room temperature or in microwave.
Notes
- *Highly recommend brushing the dough with the egg milk mixture for best texture *I have not tried this recipe with whole wheat, so I really can only recommend whole wheat white flour -Prep time does not include freezing coconut oil
Nutrition Information
Show Details
Serving
1scone
Calories
312kcal
(16%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Cholesterol
23mg
(8%)
Sodium
319mg
(13%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 312kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 23mg | 8% |
| Sodium | 319mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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