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!
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 ⅓ 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.
🌟 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.
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.
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
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.
Step 2: Add the melted and cooled butter and vanilla extract. Continue whisking until well-combined.
Step 3: In a separate bowl, stir together the coconut flour, desiccated coconut, sweetener and baking powder.
Step 4: Add the dry ingredients to the wet and blend until a crumbly mixture forms.
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.
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.
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.
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.
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 ¼ 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.
The scones taste lovely without any toppings. Give me an almond milk matcha latte and a coconut scone and I'm happy.
Or simply lather them with plenty of butter!
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:
Tried this recipe? Give it a star rating below!
Coconut Flour Sconesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 1 egg yolk beaten (you'll only need a little)
- shredded coconut for sprinkling
- 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.