This coconut flour scones recipe makes flaky, slightly sweet, gluten free scones. These biscuits are excellent for a snack or an easy breakfast. Enjoy the same day you bake them for the best results!
How to Make Coconut Flour Scones
Start by gathering all your ingredients. Be sure to check your coconut oil before you begin this recipe as it can melt easily if it gets particularly warm in your kitchen. To be safe, you can store it in the fridge so that it will be in its solidified form and will blend into the dry ingredients without melting. If you bake a lot of dairy free desserts, you may store the oil in your fridge already.
You can make these scones in a food processor.
1. Simply add the coconut flour, granulated sugar, tapioca starch, baking powder, salt, and solid coconut oil to a food processor bowl, and pulse until the mixture is combined.
2. At this point, the mixture should look clumpy.
3. Next, in a large bowl, whisk the eggs with the milk and vanilla until combined. Any plant milk will work, such as almond milk, soy milk, or coconut milk, which makes these scones dairy free. However, if you are fine with dairy, you can use dairy milk instead.
4. At this point, you can add the dry mixture to the large bowl with the wet ingredients, and stir everything together until a thick batter forms. This may seem a little unusual to you if you are used to traditional scone dough which is thick enough to pat together into a disk right away. However, the coconut flour will absorb the excess moisture so that it should be thick enough to handle in a few minutes of sitting.
Shaping the Scones
5. The easiest way to shape the scones is on a lined baking sheet. Simply place a sheet of parchment paper on a large baking sheet and add the batter on top. At this point, you can use your hands to press the dough into an 8-inch wide, 1-inch thick circle. Next, place the baking tray in the freezer so that the biscuits can firm up. This should take a total of 30 minutes. This isn't always a typical step when making scone recipes, but is beneficial here to re-solidify the oil and ensure the scones are deliciously flaky.
Baking the Scones
6. While the scones are in the freezer, you can preheat your oven to 400°F. Then, when the scones are firm enough to handle after 30 minutes of freezing time, cut them into eight wedges and space them apart on the baking sheet so they don't stick together during baking.
These scones will need a total of 20 minutes to bake. You will know they are done when they are golden on the bottoms and tops. Before storing them, allow them to cool on a wire rack.
Afterward, you can store them in an airtight container or enjoy them immediately. These scones will be at their best the day they are initially baked.
Coconut Flour Scones Variations
While plain scones are incredibly delicious, you can change this recipe a little if you like. Here are some options:
- Add dried currents or dried cranberries into the dough. If the dried fruit seems a little dry, you can reconstitute it by soaking it in some warm water.
- Knead in some diced dried apricots or dried apples. Both will add a chewy contrast to the flakiness of the scones.
- Fold in some nuts like walnuts, pecans, slivered almonds, or pistachios. Nuts are always more delicious in baked goods when they are pre-toasted.
- Incorporate some frozen or fresh blueberries. Dusting them in flour should limit some of the colour transfer to the dough.
- Brush the scones with water and dust them with coarse sugar before baking.
- Once baked, drizzle them with melted dark chocolate and sprinkle them with shredded coconut. You can then place them in the fridge or freezer briefly so that the chocolate has a chance to solidify. Sprinkles would also be a fun garnish in place of the coconut.
- Swap out the vanilla for another flavoured extract like almond extract or orange extract. Even adding a little orange or lemon zest to the dough would add a wonderful citrus taste to these scones.
- Make a glaze with powdered sugar, lemon juice, and melted butter to drizzle over the cooled scones.
Serving the Scones
These scones are perfectly delicious on their own in the morning with a cup of coffee or tea. However, if you feel inclined, you could serve them with jam and whipped coconut cream as you would if having an afternoon tea. On the other hand, if you eat dairy, you could also spread them with the classic clotted cream or some whipped cream sweetened with a little icing sugar or honey.
They are also delicious with spreads like butter and honey, marmalade, or even lemon curd. The next time you have some friends over, consider serving them afternoon tea including these scones with a choice of toppings along with other items like finger sandwiches, fresh berries, and other gluten-free goodies.
Other Coconut Flour Recipes You'll Love:
Coconut Flour Scones
- 1 ½ cup coconut flour
- ½ cup granulated sugar of choice
- 5 tablespoons tapioca starch
- ½ cup coconut oil solid
- ¼ teaspoon salt
- 4 teaspoon baking powder
- 3 eggs
- ½ cup plant milk
- 1 tablespoon vanilla extract
- To a food processor add the coconut flour, sugar, tapioca starch, coconut oil, baking powder, and salt. Pulse until the ingredients combine to a crumbly mixture.
- Alternatively, you could use a pastry blender or fork to cut the solid coconut oil into the dry ingredients.
- To a large bowl add the eggs, plant milk, vanilla extract and whisk to combine.
- With a spatula or wooden spoon fold the dry mix into the wet ingredients to form a thick batter.
- If the batter is not thick enough, add some coconut flour until the batter is thick and moldable (give the coconut flour at least 3 minutes to absorb all of the liquid).
- Line a large baking sheet with parchment paper and place the batter on the parchment paper.
- Using your hands mold the batter into a circular shape of about 8-inches in diameter and 1-inch thick.
- Place the tray with the batter in the freezer to firm up. Freeze for 30 minutes.
- Preheat the oven to 400° F.
- Remove scone dough from the freezer and cut into 8 wedges. Separate the wedges so they will bake as separate slices.
- Bake for 20 minutes or until the edges are golden and the tops are firm.
- Place the coconut flour scones to a wire rack to cool before serving.
Definitely need more sweetness, even after increasing to 2/3c. Even with a cup (150g) of frozen blueberries it was quite lacking, and any bite without a berry tasted almost savory. Came out dry and cake-y, despite all the effort cutting in the fat. For scones I usually do a mix of flours instead of essentially all coconut, but really wanted to try it. I did weigh everything out precisely to the gram. Seems it’s not for me unfortunately.
Jennifer @ Leelalicious
Thank you for your review, Kate! Baked goods with coconut flour are definitely different in texture compared with ones made with wheat flour.
Hi. Can tapioca flour be omitted? Thanks!
Jennifer @ Leelalicious
Hi Nasrin, tapioca is quite integral to the mixture for these scones, but you might be able to replace it with another ingredient. Usually, in gluten-free baking, arrowroot powder is a good substitute for tapioca as you can substitute them at a 1:1 ratio, although I'm not 100% certain how these scones will work with the substitution. Let us know if you try it and how it works out for you.
Have you tried doing different flavors (pumpkin or blueberry)? Just wondering how to adjust the recipe to incorporate something more wet like pumpkin.
Regina | Leelalicious
Yes, I have made these with blueberries added in. Yummy! Any dry add-ins should work well. I haven't tried pumpkin, but I think it should work if you replace some or all of the plant milk with pumpkin puree.
Thanks. Can you leave out the sugar or reduce it please?
Regina | Leelalicious
I have only tested the recipe as stated. Reducing the sugar, or using sugar-free sweetener may work, I just haven't tried