Coconut Almond Scones Food

COCONUT FLOUR SCONES

Steps:

• In a large bowl mix together the dry ingredients, coconut flour, tapioca starch, sugar, baking powder (I recommend sifting this), salt.
• Take the cold butter and cut it into small cubes. Add the butter to the dry ingredients and using a fork or a pastry blender, crumble the butter with the dry ingredients. Do this until the flour and the butter looks like little crumbs. It will take at least 5 minutes. Next, place this bowl of crumbled butter and flour in the freezer so it doesn't melt while working on the next steps.
• In a medium-sized bowl, add the eggs and whisk to mix.
• Add coconut milk and vanilla to the eggs and whisk to mix.
• Pour the wet ingredients over the crumbled butter and using a spatula, stir until combined. The batter should be thick enough to hold its shape. Give the coconut flour at least one minute to absorb all of the liquid. If the batter is not thick enough, add 1 tbsp of coconut flour at a time to the batter until it is at the desired thickness.
• Add the blueberries to the batter and stir to combine.
• Line a large baking sheet with parchment paper and place the batter on the parchment paper.
• Using your hands or a spatula mold the batter into the shape of a circle that is 8-inches wide and about 1-inch thick.
• Place the tray with the batter in the freezer to firm up. Freeze for 30 minutes.
• Preheat oven to 400° F.
• Remove from the freezer and cut into 8 wedges.
• Separate the wedges so they will bake as separate slices.
• In a microwave-safe bowl, melt 1 tbsp of butter in the microwave.
• Brush or spoon the butter over each wedge. Sprinkle with sugar.
• Bake for 25 minutes or until the edges are golden and the tops are firm.
• Cool the scones on a cooling rack.
• To make the icing, place powdered sugar in a small bowl. Add lemon juice and stir until the icing is all combined. If you want the icing to be thinner, add more lemon juice.
• Drizzle the lemon juice over the cooled scones and serve.

COCONUT FLOUR SCONES

Steps:

• To a food processor add the coconut flour, sugar, tapioca starch, coconut oil, baking powder, and salt. Pulse until the ingredients combine to a crumbly mixture.
• Alternatively, you could use a pastry blender or fork to cut the solid coconut oil into the dry ingredients.
• To a large bowl add the eggs, plant milk, vanilla extract and whisk to combine.
• With a spatula or wooden spoon fold the dry mix into the wet ingredients to form a thick batter.
• If the batter is not thick enough, add some coconut flour until the batter is thick and moldable (give the coconut flour at least 3 minutes to absorb all of the liquid).
• Line a large baking sheet with parchment paper and place the batter on the parchment paper.
• Using your hands mold the batter into a circular shape of about 8-inches in diameter and 1-inch thick.
• Place the tray with the batter in the freezer to firm up. Freeze for 30 minutes.
• Preheat the oven to 400° F.
• Remove scone dough from the freezer and cut into 8 wedges. Separate the wedges so they will bake as separate slices.
• Bake for 20 minutes or until the edges are golden and the tops are firm.
• Place the coconut flour scones to a wire rack to cool before serving.

COCONUT SCONES WITH RASPBERRY OR CHERRY

Steps:

• 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 degree 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.

COCONUT ALMOND SCONES

Steps:

• Preheat oven to 375. Line baking sheets with parchment paper or silpats.
• In a large bowl, sift the flour with the sugar, baking powder, baking soda and salt. Add the lemon rind. Using two knives or a food processor, cut the butter into the flour mixture until the butter is evenly incorporated and there are no large chunks. Grate the almond paste and mix it into the flour mixture with ½ cup of the flaked coconut.
• In a medium bowl, beat the coconut milk, egg and almond extract until well combined. Add the dry ingredients and beat with a spoon until the dough pulls away from the sides of the bowl and forms a ball. Knead 5 or 6 turns to get a nice consistency. The dough should be firm enough to roll out but still delicate, not stiff or dry.
• On a lightly floured surface, roll out the dough to a 3/4 inch thickness. Either cut into triangles with a baking wedge or use a cookie cutter to cut shapes. Place on cookie sheets about 2 inches apart. Brush with the egg wash and sprinkle with the remaining ½ cup of coconut.
• Bake for 18 minutes, or until they are a light golden brown and spring back to the touch.
• Makes about 22 scones.