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 â…“ 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 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
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. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
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.
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.
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 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.
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!
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 Brownies (Caramel Swirl)40 Minutes
- Coconut Flour Peanut Butter Cookies14 Minutes
- Vanilla Coconut Flour Cake (Keto)50 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
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. ***As an Amazon Associate I earn from qualifying purchases.
Equipment
Ingredients
- ½ cup coconut flour 60g (measure with scales if possible)
- 1 cup desiccated coconut 75g
- ¼ cup granulated sweetener 50g
- 2 eggs large, room temperature
- â…“ 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.
Notes
Nutrition
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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 Nürnberger
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).
Mschray
Hi Katrin,
Do any of the supermarkets in London actually sell the bocha sweet and unsweetened freezer dried cranberries?
Katrin Nürnberger
No. I bought both Bocha Sweet and the cranberries on Amazon UK.
Mschraty
Katrin,
What brand do you like for the Bocha Sweet and what brand do you like for the freezer dried unsweetened cranberries from Amazon?
Thank you
Katrin Nürnberger
Bocha sweet is a brand, actually. I buy it on Amazon UK. Here are the cranberries I have at home
Kelly McLaughlin
These are filling and delicious! Will make them again
June
Easy to make and it's delicious
Allison Bisset
I knew the minute I saw this recipe I had to make them with the bonus that I had everything in to make them, yay. Plus perfect reason to use my new Ninja food processor. As always your recipes are easy to follow and turn out great. Thank You!
Rose
Hi katrin I'm Rose, I like to make this scones in the original round shape the way scones used to be made, do you think it will hold together?
Katrin Nürnberger
Yes, the dough is not crumbly once you squish it together. It should be easy to form round discs. Just make sure you blend the dough as instructed for a long time so the desiccated coconut shreds are much smaller than at the start.
Hannah Banana
I've been looking for an easy stone recipe for a while that uses coconut flour and these were awesome. I added turmeric for color and its anti-inflammatory properties, and cut the dough circle into 12 scones so I could have more surface area. I like the outside crunchiness. I also substituted olive oil for the butter, and the result was excellent. This is going to be a permanent part of my rotation now.
Katrin Nürnberger
That sounds delicious! So happy you like the recipe.
Amy
Is there a way to substitute/eliminate the flaked coconut? I'm definitely not a fan of the texture. These look delicious though!
Katrin Nürnberger
Sure, you can try using almond flour or a little more coconut flour. I am not sure about the amounts though because I have not tested it. It would definitely be much less than 1 cup.
Toni
I have shredded coconut, but not dessicated. Can I substitute?
Katrin Nürnberger
As long as you measure by weight and not in cups, that should be no problem, even if the coconut shreds are larger. Since we are blending the batter until the shreds are very fine, you'll end up with the same end result.
Esther Zielke
These sound wonderful, I can't wait to try them!! Can you leave out the desiccated coconut, or is vital to the recipe? I like coconut, but not bits in my breads. Thanks for all your awesome recipes!
Katrin Nürnberger
I think you would need to add a little more low carb flour (either coconut or almond) if you omit the desiccated coconut. I am not sure how much because I haven't tried. For almond flour I would start with 1/4 cup or 25 grams, but think it may be around 50 grams or 1/2 cup.
Karen Higby
I notice in the pre-recipe instructions you mention sweetener but there is no sweetener in the actual recipe. Should there be added sweetener? I didn't notice until I saw my sweetener sitting out on the counter unused. Since I'd already finished the dough and had shaped my scones, I baked them without. They're cooling now and I'm sure will be delicious but I'm still curious about the sweetener! Thank you for all your wonderful recipes and detailed instruction! Getting ready to marinate my chicken for chicken Tika Masala. Can't wait to try it for dinner tomorrow!
Katrin Nürnberger
Hi Karen, I am so sorry, I forgot to add the sweetener in the recipe card! I have added it now. How were they without? I guess they are more versatile this way and would also go with savoury toppings. I hope you'll try them again with a bit of sweetness and then tell me which you prefer.