COCONUT FLOUR SCONES
Besides being gluten-free, this coconut flour scones recipe produces flaky, slightly sweet, coconut-flavoured scones. These biscuits are excellent for a snack or an easy breakfast with their golden edges. Enjoy the same day you bake them for the best results!
Provided by Regina | Leelalicious
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 scone (out of 8), Calories 310 kcal, Carbohydrate 31 g, Protein 5 g, Fat 19 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 61 mg, Sodium 166 mg, Fiber 8 g, Sugar 14 g
COCONUT FLOUR SCONES
Light and flaky coconut flour scones with delicious blueberries and a lemon glaze. Step-by-step directions included. These scones are Paleo, nut-free, and gluten-free.
Provided by Tiffany - The Coconut Mama
Categories Breakfast
Time 1h10m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 scone
COCONUT FLOUR SCONES (OR BLOBS)
A modified and healthified version of a coconut flour biscuit recipe I came across while trying to find something to satisfy my scone cravings. They're not really scones, they're more like under-enthusiastic drop biscuits. But MAN are they ever good. I really don't like the taste of coconut.. but not being able to eat wheat I decided to give coconut flour a try, enticed by its high fiber content and relatively appealing nutritional value. There is barely a hint of coconut in the taste, it mostly just adds a slight sweetness. These are wheat free, void of refined sugar, FULL of fiber and protein. I know that I'll be back to tweak this recipe once I have more time to experiment with it and modify the consistency of the batter which should be rather easy, but I wanted to post it before I did in hopes that if someone was looking for a coconut flour recipe like I was, they might enjoy these as much as I did :)
Provided by ltquotgtlt
Categories < 15 Mins
Time 8m
Yield 12 blobs, 12 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 86.7, Fat 0.9, SaturatedFat 0.3, Cholesterol 31, Sodium 178, Carbohydrate 16.1, Fiber 0.6, Sugar 13.1, Protein 4.5
THE ULTIMATE COCONUT SCONES
I'm now 32 years old and I've never tasted/baked scones. But 2 weeks ago I made a recipe and loved it. So now I'm in search of great looking recipes for scones. And this one seems to be delish and also I love coconut. From the blog Heather's Dish
Provided by Boomette
Categories Scones
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 428.3, Fat 22.7, SaturatedFat 18.5, Cholesterol 19.1, Sodium 364.1, Carbohydrate 53.6, Fiber 3.2, Sugar 26.4, Protein 4.7
COCONUT LEMON SCONES
Make and share this Coconut Lemon Scones recipe from Food.com.
Provided by najwa
Categories Scones
Time 27m
Yield 24 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F, spray two baking sheets with cooking spray.
- Combine flour, sugar, baking powder and salt.
- Cut in butter, add coconut and lemon zest.
- Mix eggs and milk, add to the flour mixture, but don't over mix.
- Use a scoop to divide the scones, then sprinkle with the almonds.
- Bake for 17 minutes.
Nutrition Facts : Calories 215.5, Fat 11.1, SaturatedFat 6.5, Cholesterol 38.5, Sodium 190.2, Carbohydrate 26, Fiber 1.2, Sugar 9.2, Protein 3.7
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