Light and fluffy, Coconut Flour Scones are a joy to make and to eat. Made with wholesome, healthy millet flour and coconut oil they are the perfect treat for breakfast, afternoon tea break or anytime.
January is the time we all decide to give up something or to try something new. It’s also a time many of us cleanse our bodies from holiday excess. To do so, this year, as I’m already vegan and alcohol free, I’m doing a sugar free January and a gluten free cleanse. Gluten-free baking can be challenging. It’s difficult to get the right lightness and lift using gluten free flour. Last year I tried adding coconut flour to my basic gluten free flour blend, and it really helped.
Making Coconut Flour Scones
Making coconut flour scones is pretty easy. I begin by collecting and measuring out all the ingredients. Combine the dry ingredients in a large bowl and whisk to mix.
Combine wet ingredients in another bowl and mix well. Add to the dry ingredients and gently mix until all the ingredients are well mixed. The dough should be soft, slightly sticky and able to hold its shape.
To make scones, scoop out dough and press into a 1/3 cup measuring cup. Place on baking sheet. Once the tray is full, oil the base of a drinking glass. Pat down on each ball until flattened and one inch in thickness. You can use a cookie cutter around the scones to shape. Dough will be very crumbly so you can shape and press it together if needed.
Bake scones for 10-12 minutes or until edges are slightly browned. Do not over bake them. Scones should be very crumbly and flaky. They will harden up once they cool. Once they are baked, let cool on a rack.
Gluten free scones are more crumbly than gluten scones, but they still hold together. Just be gentle when cutting them. I always use a bread knife . It makes a big difference.
Light and Gluten free
Gluten-free is a nice option every once and a while, especially if you have gluten sensitivity as I do. These scones prove that gluten free baking can be as light and flaky as non gluten free scones. These scones are wonderful freshly baked and even better the next day. You can refrigerate them for up to two days. They can also be frozen. Enjoy!
More Vegan Breads
Sometimes only bread will do. Vegan bread is just as delicious and can be adapted to fix any dietary need. Here are some recipes to try:
Coconut Flour Scones
- 2 cups coconut flour
- 1/4 cup millet flour
- 1 cup gluten free mix with xanthan gum
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 cups soy or other plant based milk
- 2 flaxseed eggs 2 tablespoons ground flax seed mixed with 6 tablespoons water, let sit for at least 5 minutes
- 1/2 cup coconut oil
- 1 tablespoon fresh lemon juice
- Preheat oven to 450 degrees F. Move oven rack to the second top rack. Line a baking sheet with a silicone sheet and set aside.
- Combine dry ingredients in a large mixing bowl. Mix well with a whisk.
- Combine wet ingredients in another medium sized bowl. Mix well.
- Pour wet ingredients into the dry. Mix gently but well. Dough should be soft and moist, and crumbly.
- Using 1/3 cup measuring cup, scoop dough and press it down. Tap onto a silicone lined baking sheet. Fill sheet leaving 1 inch between scones. Pat down with a lightly oiled drinking glass. You can use a cookie cutter around the scones to shape it. Press together any dough that is crumbles.
- Bake scones for 10 minutes. Scones should be flaky and only very lightly browned on the edges and bottom.
- Once done, remove from oven and let cool on a rack. Slice in half with a serrated bread knife when cool.