How to Make Coconut Flour Scones

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2. Baking With Almond, Rice & Coconut Flour
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4. Do Eggs Make Baked Goods Rise?
5. What Can I Use as an Egg Substitute When Baking Cornbread?

Coconut flour is made from grinding the bits of solid coconut meat leftover after pressing the milk out of the coconut into a fine powder. The gluten-free flour is rich in fiber and protein. When making scones with coconut flour, you must consider the views of two differing baking camps. Some bakers are of the opinion you can never replace 100 percent of the flour in a recipe with coconut flour, while others believe you can. A look at the reasoning behind each argument will help you to modify your scone recipes to suit your taste.

Supporting Character

Proponents of a partial replacement method suggest that only 10 to 30 percent of a scone’s flour should be replaced with coconut flour. Coconut flour has a different texture from other flours and absorbs far more moisture than a wheat flour, such as all-purpose flour. Additionally, it lacks the gluten of wheat-based flour, so during baking it becomes more dense. An option for creating a gluten-free scone is to use 30 percent coconut flour and 70 percent almond flour, along with about 1/2 teaspoon additional baking soda or baking powder. You will likely also need to add more liquid and should increase the milk, egg or water.

Star of the Show

Proponents of a 1-to-1 substitution of coconut flour for wheat flours suggest careful attention to altering the other ingredients of the original recipe will help to account for the difference texture and characteristics of the coconut flour. When making scones with 100 percent coconut flour, add an extra egg for every 1 ounce of flour. The egg serves two primary purposes: to add moisture and to provide the lift that is missing due to the lack of gluten in the flour. Eggs, when whipped into a recipe, trap air and serve as leavening agents. They also act as binders, to provide structure for the scone in the absence of gluten.

Maintaining Moisture

Although scones often are drier than other baked goods, because coconut flour absorbs significantly more moisture than its wheat-based counterparts, you must be careful to maintain appropriate moistness in your scone batter. Adding extra eggs is a simple way both to moisten and build up structure, but this is not your only option. Instead of using granulated sugar, you can replace the dry sugar with a liquid sweetener, such as honey, agave nectar or simple syrup. Alternatively, you can increase the amount of water, milk, or buttermilk in the recipe, or simply add the ingredient. Coconut milk works well to this end. You are not limited to one technique, though, and can add an extra egg or two plus extra liquid. Experiment until you get your perfect scones.

Advantages and Disadvantages

The primary advantage to baking scones with coconut flour is for those who cannot digest gluten or for those trying to increase fiber intake. The unsaturated fats and protein in the flour are filling, which may make you eat less later. Coconut flour has some disadvantages, which primarily affect the way you mix your recipe. Not only must you account for the extra absorption of moisture by the coconut flour, you also must be careful to thoroughly mix the scone batter, as coconut flour tends to clump. This can be a tricky balance to strike, as over-mixing the batter may make the scones tough. Additionally, scones made with coconut flour tend to be more dense than traditional scones. You can counteract this to a degree by adding leavening agents, such as eggs or baking soda, but the texture may still be different than a classic scone.

Ingredients

Servings Makes 8 scones

Amount Per Serving Calories 279 Calories from Fat 35 % Daily Value * Total Fat 11 g 17 % Saturated Fat 6.8 g 34 % Cholesterol 76 mg 26 % Sodium 311 mg 13 % Total Carbohydrate 39 g 13 % Dietary Fiber 1.7 g 7 % Protein 6 g 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

In a large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking powder, and salt. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.

In a small bowl, beat eggs and milk to blend. Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened.

Scrape dough onto a lightly floured board and pat into an 8-inch round. Slide round onto a buttered 12- by 15-inch baking sheet and cut into 8 wedges, leaving wedges in place. Brush top of round with reserved egg mixture and sprinkle with remaining tablespoon sugar. Make a 1-inch-diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.

Bake in a 375° regular or convection oven until golden brown, 18 to 20 minutes. Recut scones to separate and serve warm, or transfer to a rack to cool completely.

Switching to using coconut oil and coconut milk creates vegan scones that are easy to make and every bit as good as the original afternoon tea classic.

So I accidentally made vegan scones, I didn’t really mean to it just sort of happened by accident. One of my New Year’s resolutions was to experiment more with alternative ingredients and a couple of weeks ago I started wondering what would happen if I substituted coconut oil for butter in my scones. Finding myself with a free hour to fill I got to work testing it out. Seeing as I had some coconut milk in the fridge from some breakfast smoothie making, I figured if I was getting rid of the butter I might as well go all the way and get rid of all of the dairy.

My expectations weren’t too high as I’ve had my fair share of ingredient substitution baking disasters. It turns out that making Yorkshire puddings with quinoa flour is a horrible, horrible idea – one to never be repeated, and my garlic crisps are legendary for all the wrong reasons. But these scones worked, first time, no adjustments necessary, and they’re really good. As a non-vegan you can trust me that this isn’t one of those “well I couldn’t make the original so I’ve settled for the next best thing” type recipes – it’s honestly on a par with my original afternoon tea scones.

I’m so excited by the results I can’t wait to start switching butter for coconut oil in all sorts of other recipes – I think pastry is next, but I’m also really interested to see how it goes in custard and caramel.

I’d say the flavour and texture of these coconut scones are very similar to the original, with a subtle hint of coconut coming from the oil and milk. If you wanted to make the coconut flavour really stand out then you could also mix in a couple of tablespoons of desiccated coconut after rubbing the dry ingredients into the coconut oil. I also toyed with the idea of drizzling over some melted chocolate (dairy-free of course) as any Bounty lover will know that coconut and chocolate are made to go together. It’s definitely something I’m going to try at some point in the future 🙂

I served these with some really yummy blackcurrant jam, and if you really wanted to go all out and have a vegan/dairy-free afternoon tea then you could whip up some coconut cream to go on top too.

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These classic bakery treats couldn’t be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.

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Recipe Summary

Ingredients

Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in coconut and chocolate. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)

Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

Cook’s Notes

Scones are best eaten the day they’re baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.

Last modified on Aug 21st, 2020 at 8:58 am

Food & Home > Recipes

Last modified on Aug 21st, 2020 at 8:58 am

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Last updated on Aug 21st, 2020 at 08:58 am

Treat yourself by making some Perfect Scones, and serving them warm with a dollop of jam and whipped cream.

Tips for making scones

• Always use cold butter to get scones that rise perfectly
• For light and fluffy scones, don’t overwork the dough
• Scones are best served straight from the oven – avoid freezing them (rather whip up a batch when required and with this quick and easy scone recipe that’s no problem)

Ingredients for perfect scones

2 1/2 cups self-raising flour
1 teaspoon baking powder
Pinch of salt
1 tablespoon sugar
40g cold butter cubed
1 cup milk

How to make perfect scones

Heat the oven to 220 Celsius and line a baking tray with greaseproof paper by firstly lightly buttering the tray and then sticking the paper to the tray.

In a large bowl, sift in the flour, baking powder and salt.

Add the butter cubes and with your fingertips, rub the flour and butter together until you get a breadcrumb consistency. Be patient here, you want to be gentle while rubbing so that you don’t add any more heat to the mixture.

Now add the sugar and give it a final rub through with your fingers.

Make a well in the centre of the mixture and add the milk.

Use a metal knife and with a cutting motion mix in the milk. Rotate the bowl as you cut through the mixture until the dough comes together in clumps and is slightly damp.

Flour your hands and a board or kitchen surface, gently gather up the dough, place on the floured surface and pat down with a light hand to about 2cm thick.

Use a floured 6cm round cutter to cut out the scones and place them on the baking tray fairly close together, they will rise up and not much out. This also means you’ll have softer edges which is what you want.

Gather up the bits left over and pat down again for the last 1 or 2 scones.

Brush the tops with milk and place in the top half of the oven for 12 to 15 minutes until the tops are golden and they have risen well.

Delicious, eat straight away.

Sweet and savoury scone recipes for you to try next

Cheese and Jalapeno Scones recipe

Granny Smith’s Famous Apple Scones recipe

You are here: Home » Recipes » cheese scones with coconut flour

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cheese scones with coconut flour

• Time needed: 15 mins baking 10 to prepare •
• Calories per serving: •
• Servings: one scone •
• Difficulty: 1

• Rating: 3.17 based on 6 reviews

from 8 week blood sugar diet book

Ingredients

• see my post in alternative to cake. or the actual book

Method

this is what the scones look like.

Recipe categories: 100 to 250

14 reviews for “cheese scones with coconut flour”

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Easy to make and look great but very dry to eat. Would need a lot of moist filling to make paletable.I think there are better ways to spend 180 calories on this diet.

I made these today and found I had to add extra coconut flour as the mixture was far to wet, then when cooked they looked lovely, but we found them very dry.
I will have to find something with less calories in to enjoy as a little something different to eat.

I made the scones to the recipe, had to add more coconut flour as the mixture was too loose, got to what i considered stiff enough but when it went into the oven I ended up with a large cheesy omelette, any idea’s

I made the scones to the recipe, had to add more coconut flour as the mixture was too loose, got to what i considered stiff enough but when it went into the oven I ended up with a large cheesy omelette/ macaroon, any idea’s

I made these exactly to the recipe and thought they were delicious. The mixture was loose so I just spooned dollops of it onto baking paper and they turned out fine. However, they have a lot of calories for such a small snack.

Hi guys…yes you have to put them on baking paper…and I found the mix was very ‘wet’ but that must be how it is supposed to be…came out of the oven really yummy…smelt great too…would be great if you had kids who could eat the rest up…I froze them in individual snappy bags…weren’t great but edible next day…

We tried this recipe, very dry to eat at first but improved after a couple of day. Still need to find a recipe with coconut flour that isn’t dry.

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I made these on Sunday but thought them disgusting. What a waste of all those eggs and all that cheese. All in the bin. Too dry and quite bitter.

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Made some scones yesterday & they’re fantastic – even retaining their freshness (unlike traditional scones which go stale quickly).

My scones (which look just like the ones in the pic) were delishiously moist with a lovely cheesy flavour & hint of coconut which is subtle.

Recommend you try them. 😋

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We baked some of these up and yes, they are uber dry although full of flavour but as I often skip the breakfasts and embellish my lunches with the breakfast calories these make a nice addition for variety in texture (almost breadlike(ish)!)

I particularly like them with a little butter and the no carbs ploughmans.

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Coconut Orange Scones – tender scones made with pina colada yogurt, topped with orange glaze and toasted coconut. A fresh and tasty tropical scone recipe!

I love baking with citrus! Don’t miss my Lemon Bundt Cake, Lemon Brownies, and Lime Sweet Rolls.

Coconut Orange Scones

Today is the very last day of school! I know that some moms dread summer because it means the kids will be home for three straight months with no one to entertain them. I know that my kids will spend their fair share of time tracking in dirt, emptying the refrigerator, wrestling each other to the ground, begging to play on the Xbox, bugging each other, and making my house look like a trailer park after a tornado.

But I am still excited to have them around. They are great kids and I enjoy their company. (Plus, I have plenty of projects ready for the first kid who says, “Mom, I’m bored.”) Yep, I love summer vacation!

Another thing that’s great about summer is that mornings aren’t rushed and I can make breakfast. If you’ve been reading my blog for long you know that I love breakfast foods. I can’t stand cereal! My kids love it though, so on busy mornings, I let them have it. I try to keep the freezer stocked with muffins though, so I don’t have to join them. Unless I really want to. 🙂

I modified another favorite scone recipe to come up with these tropical scones. They were a huge hit with my family! That probably had something to do with the fact that they don’t have any dried fruit in them. (Which I usually add to make scones more nutritious.)

They are not the healthiest of breakfast options, so I will only serve them occasionally as a special treat. The orange flavor is subtle, so it compliments the coconut flavor nicely. Make sure you toast the coconut for the topping. So yummy!

How to make Coconut Orange Scones

• flour
• sugar
• baking powder
• baking soda
• salt
• butter
• pina colada yogurt
• orange juice concentrate
• egg
• orange zest
• powdered sugar
• coconut

Preheat oven to 400 degrees. Combine flour, sugar, baking powder, soda, and salt in a large bowl. Cut in the butter until crumbly. Mix the yogurt, egg, and orange zest and add to the dry ingredients. Mix lightly till just combined. Pat out on a lightly floured surface into an 8-10 inch circle.

Cut into 6 wedges. Place scones on a silpat lined baking sheet about an inch apart.

Bake at 400° for 13-15 minutes or till lightly browned. Mix powdered sugar, OJ, and zest till smooth. Drizzle over warm scones and sprinkle with toasted coconut if desired.

How to store Coconut Orange Scones:

We like these scones best warm from the oven, but they will keep for a couple days at room temperature in an airtight container. The coconut does lose its crunchiness though.

You can also freeze them. I have frozen them with the glaze and it works fine, but they aren’t as pretty. You can also freeze them without the glaze and add it after you thaw or warm them in the microwave. You can make the glaze ahead of time and freeze it in a ziplock bag. I don’t recommend freezing them with the coconut. It falls off, and it gets soft.

Handy supplies for making coconut orange scones:

Zester – fresh orange zest is what gives these scones their fresh flavor, so you definitely don’t want to omit it. I love mine, and it is similar to this zester.

Pastry cutter – so handy for cutting the cold butter into the dry ingredients. It’s also great for mashing avocados for guacamole!

Silicone Pan Liner – I use these for just about all my baked goods. Nothing sticks to them! I have several brands, but the Silpat is my favorite.

This post may contain affiliate links.

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These coconut scones are buttery and flaky! It has the perfect amount of sweetness and creaminess thanks to the coconut. These scones are the perfect addition to your breakfast table and can also be an indulgent snack.

When it comes to breakfasts I love scones. There’s something about a good scone that’s difficult to match. I mean they have everything! They are buttery, sweet, flaky, and go perfect with butter, jams, and jellies.

These coconut scones are all that and then some more! They are moist in the center and have crispy crumbly wedges that melt in your mouth. Honestly, they are one of the best scones recipes I’ve ever made.

How to make Coconut Scones from Scratch

If you’ve never made scones before you are probably wondering how you can recreate them at home. The good news is they are super easy to make! It’s also a recipe made only with pantry staples and things you probably already have on hand.

1. First start by mixing all the dry ingredients until they are incorporated.

1. Then add the cold butter and working quickly, incorporate it into the dry ingredients. It should resemble coarse sand. This is the most important step in the scone making process. You don’t want to overmix it so don’t worry if there are still a couple of medium butter pieces around.

1. Finally, add the eggs and milk and with the help of a spatula mix until everything is barely incorporated and barely holding together. This is what creates the crumbly corners!
2. And then you want to refrigerate them before baking them. Around 30 minutes in the refrigerator is enough! That helps achieve a super flaky scone that rises a lot.

How to Store Coconut Scones

Scones last in the refrigerator once baked for around 5 days. Once you are ready to serve them you can take your coconut scones to the toaster or the oven for a couple of minutes.

You can also freeze them before baking them for up to 3 months. Then it’s just a matter of taking directly from the freezer to the oven and baking them for 10 to 15 minutes longer.

Coconut Scones Recipe Card

Coconut Scones

These coconut scones are buttery and flaky! They have the perfect amount of sweetness thanks to the coconut and are the perfect addition to your breakfast table or as an indulgent snack.

Ingredients

• 2 ¼ Flour
• ¾ Cup shredded coconut
• ¼ Cup sugar
• 1 Tbsp baking powder
• ½ Cup butter, cold and cut into small pieces
• 2 Eggs
• 1 Tsp vanilla extract
• ½ Cup heavy cream
• 1 Tbsp heavy cream to brush

Instructions

1. Preheat the oven to 350 degrees. Line a baking pan with parchment paper and set aside.
2. In a bowl combine the flour, coconut, sugar, and baking powder.
3. Add the butter and working quickly, mix it into the flour until the mix resembles wet sand.
4. Add the eggs, heavy cream and vanilla and with the help of a spatula mix until barely incorporated.
5. Transfer to a floured surface and shape a big disk. Cut out the scones and transfer to the prepared baking pan.
6. Take to the refrigerator and refrigerate for 30 minutes.
7. Brush with the heavy cream and take to the oven.
8. Bake for 20 minutes or until done.

Notes

Storage – Scones last in the refrigerator once baked for around 5 days. You can also freeze them before baking them for up to 3 months.

Nutrition Information:

Yield:

Serving Size:

Nutrition Calculation is done by a third party tool and should only be used as an estimate. Always double check your nutritional information.

Tim Macpherson / Getty Images

• Total: 30 mins
• Prep: 10 mins
• Cook: 20 mins
• Servings: 12 servings

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This Vegan Coconut Scone Recipe has a light, crumbly texture and deep coconut flavor thanks to its secret ingredient—virgin coconut oil.

For an added treat, serve Vegan Coconut Scones with jam and coffee or tea.

Ingredients

• 4 cups all-purpose flour (plus extra for kneading the dough. For best results, sift or spoon the flour into the measuring cup)
• 1.5 cup shredded coconut (sweetened)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/2 cup virgin coconut oil
• 1 teaspoon vanilla extract
• 1 1/2 cups almond milk (or another milk substitute)

Steps to Make It

Gather the ingredients.

Preheat the oven to 400 F.

In a large mixing bowl, mix the dry ingredients (flour, coconut, sugar, baking powder and salt).

Use your hands or a spoon to mix in the virgin coconut oil.

Add the vanilla extract and then slowly mix in your milk substitute of choice, working the dough as little as possible, until you have a dough that just barely sticks together.

Turn the dough out on a heavily floured cutting board.

Knead the dough slightly. When it is done, it should be easy to handle and smooth.

Gently pat the dough to two 1.5–inch thick discs.

Cut each disc into 6 pieces.

Transfer the scones to a parchment-lined baking sheet.

(Optional) For lighter, fluffier scones, place the baking sheet into the freezer for about five minutes immediately before baking.

Bake the scones in a preheated oven for 15 to 20 minutes or until lightly golden. (Optional: Turn pan halfway through baking.)