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Coconut Flour Scones Recipe

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3.8 from 10 reviews

These Coconut Flour Scones are a delightful gluten-free treat combining the nutty flavor of coconut flour with fresh blueberries. They are lightly sweetened and topped with a tangy lemon glaze, perfect for breakfast or afternoon tea.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 3/4 cup coconut flour
  • 6 tbsp tapioca starch
  • ½ cup sugar, coconut sugar, maple sugar or erythritol
  • 4 tsp baking powder (sifted)
  • ½ tsp sea salt

Wet Ingredients

  • ½ cup butter, cold
  • 3 large eggs
  • ½ cup coconut milk or heavy cream
  • 1 tsp vanilla bean paste

Add-ins and Toppings

  • 1 cup fresh blueberries
  • 1 tbsp butter or coconut oil, for glazing the batter
  • 1-2 tbsp sugar or erythritol, for sprinkling over top
  • ½ cup powdered sugar
  • 1 tbsp fresh lemon juice or store-bought lemon juice (for icing)

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine coconut flour, tapioca starch, sugar, sifted baking powder, and sea salt until evenly mixed.
  2. Incorporate Butter: Cut the cold butter into small cubes and add to the dry ingredients. Use a fork or pastry blender to crumble the butter into the flour mixture until it resembles small crumbs. This process will take at least 5 minutes. Chill the bowl in the freezer to keep the butter cold while you prepare the next steps.
  3. Whisk Eggs: In a medium bowl, whisk the eggs until well combined.
  4. Add Liquids: Add coconut milk and vanilla bean paste to the eggs and whisk together thoroughly.
  5. Combine Wet and Dry Ingredients: Pour the wet mixture over the crumbled butter and flour mixture. Using a spatula, stir until fully combined. Let the batter sit for about one minute to allow the coconut flour to absorb the liquid. If the batter is too loose, add coconut flour one tablespoon at a time until it reaches a thick consistency able to hold its shape.
  6. Add Blueberries: Gently fold fresh blueberries into the batter to distribute evenly.
  7. Shape the Scones: Line a baking sheet with parchment paper. Place the batter onto the parchment and shape it into an 8-inch wide circle, approximately 1 inch thick, using your hands or a spatula.
  8. Freeze to Firm: Place the baking sheet in the freezer for 30 minutes to firm up the batter for easier cutting.
  9. Preheat Oven: Set your oven to 400°F (204°C) to prepare for baking.
  10. Slice into Wedges: Remove the batter from the freezer and cut the circle into 8 equal wedges.
  11. Separate Wedges: Arrange the wedges spaced apart on the parchment-lined baking sheet to prevent sticking.
  12. Glaze with Butter: Melt 1 tablespoon of butter in the microwave. Brush or spoon the melted butter over each scone wedge.
  13. Sprinkle Sugar: Lightly sprinkle 1 to 2 tablespoons of sugar or erythritol over the butter-glazed scones for a delicate crust.
  14. Bake: Bake in the preheated oven for about 25 minutes, or until the edges turn golden brown and the tops feel firm to the touch.
  15. Cool Down: Remove the scones from the oven and let them cool on a wire rack.
  16. Prepare Icing: In a small bowl, mix powdered sugar with lemon juice until smooth. Adjust with more lemon juice for a thinner consistency if desired.
  17. Finish and Serve: Drizzle the lemon icing over the cooled scones and serve fresh.

Notes

  • Keep the butter cold throughout mixing to ensure tender, flaky scones.
  • If you prefer a less sweet scone, reduce the sugar or substitute with erythritol.
  • Fresh blueberries add moisture; be gentle when folding them to prevent breaking.
  • Freezing the shaped dough before baking helps the scones maintain their shape and develop a better texture.
  • For a dairy-free option, use coconut oil instead of butter and coconut milk as the liquid.
  • The lemon glaze adds a fresh, tangy contrast but can be omitted for a more traditional scone.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: British
  • Diet: Gluten Free

Find it online: https://recipeteach.com/coconut-flour-scones-recipe/