How to Make Coconut Flour Scones

Last Updated: August 10, 2021 Tested

If you love scones (who doesn't?) but can't eat gluten, coconut flour scones are a game-changer. Soft, sweet, and crisp at the edges, these coconut flour scones will definitely become a staple of your weekend breakfast and coffee. The best part? They're super easy to make, and you can customize what extra mixings you want to add to them.

Ingredients

3/4 cup of coconut flour
1/4 teaspoon sea salt
1/2 cup of virgin coconut oil (or half coconut oil, half melted butter)
1 1/4 cup of coconut milk (or any dairy alternative)
6 eggs (free range and organic is better)
A way to sweeten your scones, such as:
- 7-15 drops vanilla liquid stevia

Steps

1
Turn on the oven to 350 degrees Fahrenheit (176.67 degrees Celsius) to preheat.
2
Mix the dry ingredients into a bowl fairly well. Set the bowl to the side.

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3
Crack the eggs into the food processor and whip them very thoroughly.
4
Add the milk in and whatever your sweetener is. Start on the low end (because you can't take it out when done).
5
Pulse the eggs, milk, and sweetener a few times to make sure it is very well mixed.
6
Add your choice of the fats (coconut oil and butter). Like before, pulse a few times to make sure that the ingredients are thoroughly incorporated together.
7
Add in the dry ingredients and pulse gently to mix them.
8
Use more sweetener if you are going to be using it as a cookie or you need it sweeter. If not, leave it as is.
9
If you want something extra, try adding dried fruits, orange or lemon zest, lavender, or anything else you might want to add to it to liven it up.
10
Drop by spoonfuls onto your cookie sheet.
11
Cook for 20 minutes in your preheated oven.