Blueberry Coconut Scones

 

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I have a fabulous bunch of friends.  They are always picking out the most interesting ingredients and kitchen tools from all their travels or even regular trips to the grocery store!  Recently I was gifted a bag of coconut flour and gorgeous dried blueberries.  The  fastest kitchen decision ever was taken in favour of  Blueberry and Coconut Scones …easy to make, immensely difficult  to mess up and always welcome on our table!

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I was quite sceptical as I decided to ditch the egg, butter and even regular sugar all together in this recipe.  The dough behaved, so much so, that I didn’t even have to flour the work surface!  Ze good ol’ hands did a fairly decent job of making a flat disc out of the soft crumbly dough…no rolling pin needed.  The cookie cutter didn’t need to be floured either, just that each cut out had to be gently pried out of it.  So there had to be some work involved right?

The coconut flour is not only gluten free but also very rich in fiber, protein and low in carbohydrates.  Its a very absorbent flour and can produce dry baked goods.  To counter that you would need to increase the quantity of liquid or egg used in the recipe, if you are substituting it for all purpose flour.  In combination with almond meal, I got delicate, moist, lemon scented crumb liberally dotted with the juiciest, plumpest dried blueberries I have ever seen.  Simply scrumptious!!

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Blueberry Coconut Scones
Yum
Print Recipe
Servings Prep Time
9 scones 15-20 minutes
Cook Time Passive Time
20-25 minutes 5 minutes
Servings Prep Time
9 scones 15-20 minutes
Cook Time Passive Time
20-25 minutes 5 minutes
Blueberry Coconut Scones
Yum
Print Recipe
Servings Prep Time
9 scones 15-20 minutes
Cook Time Passive Time
20-25 minutes 5 minutes
Servings Prep Time
9 scones 15-20 minutes
Cook Time Passive Time
20-25 minutes 5 minutes
Ingredients
  • 120 gms Almond meal
  • 120 gms Coconut flour
  • 70 gms Desiccated coconut
  • 2 tsp baking powder
  • 60 gms Coconut sugar
  • 70 gms Coconut oil or butter Chilled
  • 200 ml Coconut milk full fat
  • Zest from 2 lemons
  • 100 gms Dried blueberries
Instructions
  1. Pre heat the oven to 200C . Line a baking tray with silpat or baking paper.
  2. Combine almond meal, coconut flour, desiccated coconut, baking powder, lemon zest and coconut sugar ina large bowl.
  3. Rub in the chilled coconut oil or butter, till the mixture resembles bread crumbs.
  4. Tip in the dried blueberries.
  5. Using a fork, stir in the coconut milk slowly. The mixture will look like wet rubble but it will come together!
  6. Turn out the dough onto a working surface. I didn't need to sprinkle it with flour. Pat the dough together into a circle, roughly 9" in diameter and 1/2' in thickness.
  7. Use a 2.5" cookie cutter to cut out 9 discs. You may need to pull together the scraps and form into a circle again.
  8. Carefully transfer the discs onto the prepared tray and bake for 20- 25 minutes.
  9. Let the scones cool for about 5-8 minutes before serving them. Enjoy!
Recipe Notes

This recipe has been adapted minimally from The Kitchn.

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4 Comments on "Blueberry Coconut Scones"

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Sim

Hi!!! This recipe looks delish… Wanted to try out but confused about the coconut flour….. Where can one get that…. I thought desiccated coconut is the coconut flour! Please help

sim

Thnx much….. Will look for the flour…. However try to avoid wheat completely….. Will try these for sure! Regards

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