Coconut Flour Scones Food

HOW TO MAKE COCONUT FLOUR SCONES

Steps:

• Turn on the oven to 350 degrees Fahrenheit (176.67 degrees Celsius) to preheat.
• Mix the dry ingredients into a bowl fairly well. Set the bowl to the side.
• Crack the eggs into the food processor and whip them very thoroughly.
• Add the milk in and whatever your sweetener is. Start on the low end (because you can't take it out when done).
• Pulse the eggs, milk, and sweetener a few times to make sure it is very well mixed.
• Add your choice of the fats (coconut oil and butter). Like before, pulse a few times to make sure that the ingredients are thoroughly incorporated together.
• Add in the dry ingredients and pulse gently to mix them.
• Use more sweetener if you are going to be using it as a cookie or you need it sweeter. If not, leave it as is.
• If you want something extra, try adding dried fruits, orange or lemon zest, lavender, or anything else you might want to add to it to liven it up.
• Drop by spoonfuls onto your cookie sheet.
• Cook for 20 minutes in your preheated oven.

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 COCONUT GLAZE

Steps:

• Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
• Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into theflour mixture until just combined. Stir in the pecans; do not overmix.
• Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
• Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.

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 (OR BLOBS)

Steps:

• Preheat oven to 400.
• With an electric mixer, beat together eggs, egg whites, applesauce, honey, and salt.
• In a separate bowl, sift coconut flour and baking powder together (include the cinnamon at this time if you are using it), mix and add to first mixture.
• Beat thoroughly until batter runs smooth with no lumps. It'll be unsettlingly runny. You'll be convinced you've either done something wrong or I've totally messed up on my liquid measurements. Have faith, it'll be okay!
• By hand, mix in the berries/fruit/chocolate chips.
• Spoon the distressingly runny batter onto a nonstick (or lightly greased) cookie sheet, making blobs about three inches across. Don't worry, they'll puff up quite nicely! Leave room for them to expand and spread out, about two inches between them to be safe. Yes, I know they look flat. It's okay, honest.
• Place in oven and bake for 8-14 minutes. I know ovens vary so keep an eye on them. When they are lightly browned around the edges, remove them from the oven and let them cool for a few minutes before attempting to move them onto a cooling rack. Use a very flat spatula to take them off the sheet, but do so slowly, they crumble easily when warm.
• Enjoy!

ORANGE COCONUT SCONES

Steps:

• Preheat the oven to 400 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, ¼ cup sugar, the baking powder, salt and orange zest.
• Add the cold butter and mix at the lowest speed until the butter is the size of peas.
• Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy.
• Combine the coconut and ¼ cup of flour, add to the dough, and mix on low speed until blended.
• Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough ¾-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick.
• Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
• If Using Egg Wash & Orange Coconut Topping:.
• Brush the tops of the scones with egg wash, sprinkle with orange-coconut topping, and bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes.
• If Using Orange Glaze:.
• Bake scones for 15 to 20 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes. Combine confectioners' sugar, orange juice and orange zest. Drizzle over tops of scones.
• Serve warm, with butter and honey.

THE ULTIMATE COCONUT SCONES

Steps:

• Preheat your oven to 450°F Line a baking sheet with parchment paper or a Silpat.
• In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly. Add the shredded coconut and pulse 2-3 times, just to mix.
• Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated.
• Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!

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.

COCONUT SCONES WITH COCONUT GLAZE

Steps:

• Make the scones: Preheat the oven to 400°F Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar an shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
• Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into the flour mixture until just combined. Stir in the pecans, do not overmix.
• Scoop 2"-3" mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
• Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.