Coconut Flour Scones
These flaky, buttery coconut flour scones are such a satisfying sweet breakfast! Enjoy them solo or with a lathering of butter. They also make a lovely low cab, grain free afternoon treat. Try topping them with clotted cream and sugar free jam.
Servings: 6
Calories: 196kcal
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
- ⅓ 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
2.4g net carbs per scone. Makes 6 scones weighing 60g each.
The scones are gently sweet. Add more sweetener to taste for a sweeter scone.
Don't over-bake or flatten the scones too much (stick to the instructions above) or they can become dry. Check after 15 minutes. I baked mine for 17 minutes.
Let cool before slicing. The scones are fragile when hot and firm up as they cool.
Serve on their own or top with butter or clotted cream and sugar free strawberry jam.
Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days or freeze for up to 3 months.
Dairy-free option: Replace the butter with coconut oil.
Nutrition
Serving: 60g | Calories: 196kcal | Total Carbohydrates: 6.2g | Protein: 6.4g | Fat: 14.9g | Saturated Fat: 9.7g | Fiber: 3.8g | Sugar: 1.6g