You only need 6 ingredients to make these easy coconut flour scones. They have the same crumbly, buttery texture of traditional scones. Gluten-free, grain free and only 2.4g net carbs per scone!
![A triangular scones topped with desiccated coconut.](https://sugarfreelondoner.com/wp-content/uploads/2023/02/coconut-flour-scones.jpg)
I love easy recipes, and these coconut scones are so simple and so delicious at the same time that they deserve a medal. They are flaky, yet moist on the inside.
Yesterday we ate them for breakfast (slathered with butter) and then again at afternoon tea (with clotted cream and sugar free strawberry jam). Both went down a treat.
Today I made them a second time - in the name of recipe testing. Oh, I do love this job!
This is the first time I created scones with coconut flour. Coconut flour is very different from other flours. It absorbs more liquid and it also loves fat. Also, a little goes a long way. You only need around โ of the amount you'd use in almond flour.
When I was thinking about how to make coconut flour scones, it occurred to me that the dry texture of coconut flour is actually perfect for a scone.
Because scones should be crumbly and flaky (in a good way)!
I have several low carb scones on my website already, which are all made with almond flour. There are my classic keto scones and these keto blueberry scones. Both get great reader reviews, so do check them out.
I took my almond flour scone recipe as my starting point, adding and reducing ingredients with the peculiarities of coconut flour in mind.
And then I had an idea: I would use desiccated coconut as well.
The richness of the shredded coconut adds the perfect amount of moisture along with the butter and egg.
These scones are smaller than regular scones. But they are filling! One scone is perfect for a light breakfast or afternoon snack.
Jump to:
🌟 Why You'll Love This Recipe
- Flakey, crumbly texture, just like real scones
- Buttery, with a gentle coconut flavor
- Naturally gluten-free and grain free
- Healthy! High in fiber and rich in nutrients
- Sugar-free and keto friendly
- Easy and quick - ready in 25 minutes.
Ingredients
![Ingredients to make coconut flour scones, measured into bowls.](https://sugarfreelondoner.com/wp-content/uploads/2023/02/coconut-flour-scones-ingredients.jpg)
Coconut flour - You will get the best results if you measure coconut flour in grams rather than with cups. If possible, use digital kitchen scales.
Desiccated coconut - also called shredded coconut. Make sure it contains no added sugar. Again, measure this with scales for accuracy.
Sweetener: I used an erythritol monk fruit sweetener blend. You can use allulose or xylitol as well. If carbs are not a concern, feel free to use coconut sugar, honey or maple syrup.
Butter - I used unsalted butter, but I image that salted butter would taste great too. Melted and cooled.
Eggs - We need 2 large eggs. Must be room temperature. They make the scones lighter in texture.
Baking powder - Helps the scones rise.
Vanilla extract - Optional, but gives a lovely flavor.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
![Beaten eggs in a food processor bowl.](https://sugarfreelondoner.com/wp-content/uploads/2023/02/coconut-flour-scones-step-1.jpg)
Step 1: Blend the eggs until fluffy and double in size. I used a food processor, but a large mixing bowl and an electric mixer will work too.
![Wet ingredients blended in a food processor bowl.](https://sugarfreelondoner.com/wp-content/uploads/2023/02/coconut-flour-scones-step-2.jpg)
Step 2: Add the melted and cooled butter and vanilla extract. Continue whisking until well-combined.
![Dry ingredients stirred to gather in a bowl and a spoon.](https://sugarfreelondoner.com/wp-content/uploads/2023/02/coconut-flour-scones-step-3.jpg)
Step 3: In a separate bowl, stir together the coconut flour, desiccated coconut, sweetener and baking powder.
![Crumbly dough in a food processor bowl.](https://sugarfreelondoner.com/wp-content/uploads/2023/02/coconut-flour-scones-step-4.jpg)
Step 4: Add the dry ingredients to the wet and blend until a crumbly mixture forms.
![Cutting a dough circle into six scones.](https://sugarfreelondoner.com/wp-content/uploads/2023/02/coconut-flour-scones-step-6.jpg)
Step 5: Shape a large dough ball and place it on a baking sheet lined with parchment paper. Flatten the ball into a fat disc.
![Brushing egg wash onto a dough triangle.](https://sugarfreelondoner.com/wp-content/uploads/2023/02/coconut-flour-scones-step-7.jpg)
Step 6: Using a sharp knife, slice into 6 triangles. Option to brush the scones with beaten egg and sprinkle more shredded coconut on the tops.
Step 7: Move the scones apart so the air can circulate. Bake until golden.
![Coconut scones arranged in ta circle on parchment paper.](https://sugarfreelondoner.com/wp-content/uploads/2023/02/coconut-flour-scones-sugar-free.jpg)
Top tips
Take your time. Don't rush mixing the dough. I blended for around 3 minutes so the desiccated coconut pieces would be smaller and start to release their natural oils.
Let them cool. The scones are fragile when hot. They firm up as they cool. So, be patient and wait until they are cooled before handling or eating.
FAQ
Yes, absolutely. They have a gentle coconut flavor, balanced with notes of vanilla. Along with the flaky texture, it's the best thing about them!
Of course. For dairy-free scones, use coconut oil instead of the butter. Refined coconut oil has a milder coconut taste than unrefined (virgin) oil.
I have not tried making vegan coconut scones. In my opinion, the eggs are essential for the light texture.
Take care not to over-bake the scones. They can dry out if they are in the oven for too long. Also, make them 3 centimetres thick. If they are too flat, they will bake quicker and become brittle.
![A scenes sliced in half showing the inside.](https://sugarfreelondoner.com/wp-content/uploads/2023/02/coconut-flour-scones-sliced.jpg)
Variations
Here are some ideas how you can change up the recipe - from lemon blueberry scones to savoury scones:
Low carb "raisins": Raisins or sultanas taste great, but they contain a lot of sugar. Try adding my sugar free dried cranberries instead! They are my go to raisin alternative.
Fruity: Fold blueberries, chopped strawberries or raspberries into the dough.
Chocolate: Add a handful of sugar free chocolate chips to the batter. Make your own with the recipe I linked to, use a sugar free brand like Lily's or chop 90% dark chocolate (I like Lindt).
Lemon: Add lemon zest and make a sugar free lemon glaze! Mix ยผ cup (40g) powdered sweetener with 1 teaspoon lemon juice and drizzle over the scones.
Change the shape: Make round scones - the traditional British scone shape - instead of triangular ones.
Savoury: Omit the sweetener and add sea salt instead. You can also add shredded cheddar cheese, nutritional yeast or herbs such as thyme or rosemary.
Serve with
The scones taste lovely without any toppings. Give me an almond milk matcha latte and a coconut scone and I'm happy.
If you want to enjoy your scone the proper English (or rather Scottish) way, top it with clotted cream and sugar free blueberry jam or this no cook raspberry jam.
Or simply lather them with plenty of butter!
![A scone sliced in half and topped with butter and strawberry jam.](https://sugarfreelondoner.com/wp-content/uploads/2023/02/coconut-scones-jam.jpg)
Storage
Store in an airtight container on the kitchen counter for up to 3 days or in the fridge for up to 5 days. Coconut flour scones will lose their gentle crunch once stored, but still taste great.
Option to freeze in a ziplock bag for up to 3 months.
Defrost overnight and gently reheat in the microwave for 10-15 seconds before serving.
More coconut flour recipes
Here are more keto friendly coconut flour recipes to try:
- Coconut Flour Banana Bread55 Minutes
- Keto Coconut Flour Brownies40 Minutes
- Coconut Flour Peanut Butter Cookies14 Minutes
- Coconut Flour Cake (Keto)50 Minutes
Tried this recipe? Give it a star rating below!
โ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.โ
Recipe
![A coconut flour scones topped with shredded coconut.](https://sugarfreelondoner.com/wp-content/uploads/2023/02/coconut-flour-scones-1200-300x300.jpg)
Coconut Flour Scones
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
Ingredients
- ยฝ cup coconut flour 60g (measure with scales if possible)
- 1 cup desiccated coconut 75g
- ยผ cup granulated sweetener 50g
- 2 eggs large, room temperature
- โ cup butter 76g, melted and cooled
- 1 teaspoon vanilla extract
- 1.5 teaspoon baking powder
Optional topping
- 1 egg yolk beaten (you'll only need a little)
- shredded coconut for sprinkling
Instructions
- Preheat the oven to 180C / 350F electric or 160C / 320F fan assisted.
- Blend the eggs until fluffy and double in size. About 2 minutes. I used a food processor, but a large mixing bowl and an electric mixer will work too.
- Add the melted and cooled butter and vanilla extract. Continue whisking until well-combined.
- In a separate bowl, stir together the coconut flour, desiccated coconut and baking powder.
- Add the dry ingredients to the wet and blend for around 3 minutes until a crumbly dough forms. Blending longer breaks up the coconut shreds and helps them release their oils.
- Shape a large dough ball and place it on a baking sheet lined with parchment paper. Flatten the ball into a fat disc, around 3cm thick.
- Using a sharp knife, slice into 6 triangles. Option to brush the scones with beaten egg yolk and sprinkle more shredded coconut on the tops.
- Move the scones apart so the air can circulate. Bake for 16-17 minutes or until golden.
Sebastiana
what is the best replacement for egg's in this recipe? I cannot have egg's at the moment but want to try this recipe. Thank you
Katrin Nรผrnberger
Hi Sebastiana, I have not tested the recipe with an egg replacer such as flax or chia egg. It may work, but the ingredient amounts may have to be altered. It would be an experiment.
Lisa
Do you allow the batter to rest a good 30 minutes prior to baking (for absorbency)? Iโll need to read up on the desiccated coconut - not sure Iโve see this locally. Thank you for the recipe!
Katrin Nรผrnberger
No, I don't let the batter rest. However, it would not adversely affect the recipe if that is what you wanted to do. Desiccated coconut is the same as shredded coconut. You can see in the images what it looks like. Hope you can get it where you are!
Niamh
I made these today and although they did not resemble scones when I took them out the oven they still tasted lovely. I think I may have flattened the dough a bit too much. Even enjoyed by a tween who I am slowly weaning off the whole junk food and sugar filled snacks. Thanks for the recipe.
Lois Jones
Those were by far the very best scones I ever ate. Flaky, buttery, delicious. Thank you for this recipe.
carolyn
Can you leave out the dessiacted coconu to make plain scones?
thank you,
Carolyn
Katrin Nรผrnberger
Yes, you could. But you would need to use more coconut flour. I am not sure about the additional amount. My guess would be around 1/3 cup. Hope this helps as a guide!
Carolyn Sanders
Thank you
Gina
The flavor was great, but they fall apart into crumbs when you try to eat one.
Katrin Nรผrnberger
2 thoughts on this - the scones may have been crumbly because you did not blend the desiccated coconut for long enough. The shreds must be very small. Also, coconut flour scones are fragile when hot and firm up as they cool. Hope this helps!
Zeinab
I love this recipe, the irish bread and the banana bread too... All your recipes are amazing. Thanks
John
I have just made these scones and they came out fantastic..
I've just had my first low carb cream tea with these yummy scones, skinny food co strawberry jam and clotted cream. What a delicious treat that I never thought I would be able to enjoy again.
They were exceptionally crumbly so if you have any tips to make them bind a bit stronger that would be much appreciated. Compact the dough a bit more perhaps or maybe a small amount of xanthan gum ?? Would they work ?
Katrin Nรผrnberger
Yes, both will make a difference. 1/4 teaspoon xanthan perhaps is probably enough. Also, decrease the baking time by a couple of minutes (provided you still get the amount of browning you like).