Recipe

Coconut Flour Scones

Flaky butter-rich scones made entirely with coconut flour deliver a tender crumb perfect for breakfast or afternoon tea.

Coconut Flour Scones

Total time

23 min

Servings

6

Net carbs

2.4g

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Ingredients

What you need

Adjust servings

6 servings
6
  • 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 tsp vanilla extract
  • 1 ½ tsp baking powder
  • 1 egg yolk (beaten (you'll only need a little))
  • shredded coconut (for sprinkling)

Instructions

How to cook it

Prep timer

23:00

Cooking cue

Cook eggs just until set so they stay tender instead of rubbery.

  1. 1. Preheat your oven to 350°F (or 320°F fan-assisted) and line a baking sheet with parchment paper.
  2. 2. Beat the eggs in a food processor or with an electric mixer for about 2 minutes until fluffy and doubled in volume.
  3. 3. Add the cooled melted butter and vanilla extract to the eggs and whisk until thoroughly combined.
  4. 4. Stir together coconut flour, desiccated coconut, sweetener, and baking powder in a separate bowl, then add to the wet ingredients and blend for 3 minutes until a crumbly dough forms.
  5. 5. Shape the dough into a large ball on the prepared baking sheet, flatten into a disc about 3cm thick, and cut into 6 triangular wedges.
  6. 6. Brush the tops with beaten egg yolk and sprinkle with shredded coconut if desired, then separate the wedges slightly.
  7. Cook eggs just until set so they stay tender instead of rubbery.
  8. 7. Bake for 16-17 minutes until golden brown.
  9. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

Sugar Free Londoner · IMPORTED

https://diet.driv.space/recipes/coconut-flour-sconesSugar Free Londoner reference: https://sugarfreelondoner.com/coconut-flour-scones/

Rated 4.94/5 from 15 ratings on Sugar Free Londoner. Method rewritten in-house; see source for the publisher's original.