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Homemade The BEST Coconut Flour Scones photo

The BEST Coconut Flour Scones

Coconut flour scones made with desiccated coconut and a granulated sweetener. Dough is formed into a disc, cut into 6 triangles, brushed with egg yolk and sprinkled with shredded coconut before baking.
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Prep Time 7 minutes
Cook Time 42 minutes
Total Time 49 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 cupcoconut flour60 g measure with scales if possible
  • 1 cupdesiccated coconut75 g
  • 1/4 cupgranulated sweetener50 g
  • 2 eggslarge room temperature
  • 1/3 cupbutter76 g melted and cooled
  • 1 teaspoonvanilla extract
  • 1.5 teaspoonbaking powder
  • 1 egg yolkbeaten you'll only need a little
  • shredded coconutfor sprinkling

Equipment

  • digital kitchen scales

Method
 

Instructions
  1. Preheat the oven to 180°C / 350°F (electric) or 160°C / 320°F (fan). Line a baking sheet with parchment paper.
  2. Place the 2 large room-temperature eggs in a bowl or the bowl of a food processor. Whisk or process on medium-high until the eggs are fluffy and have increased in volume, about 1.5–2 minutes.
  3. Add the melted and cooled 76 g (⅓ cup) butter and 1 teaspoon vanilla extract to the eggs. Continue whisking just until combined.
  4. In a separate bowl, stir together 60 g (½ cup) coconut flour, 75 g (1 cup) desiccated coconut, 50 g (¼ cup) granulated sweetener and 1.5 teaspoons baking powder until evenly mixed.
  5. Add the dry ingredients to the wet mixture. Mix with a spatula or on low speed until a crumbly dough forms, about 2–3 minutes. If using a food processor, pulse carefully—avoid over-blending so the desiccated coconut retains texture.
  6. Transfer the crumbly dough to the prepared baking sheet and gather into one large ball. Press the ball into a round disc about 3 cm thick.
  7. With a sharp knife, cut the disc into 6 equal triangles. If the dough crumbles when cutting, press the pieces together and reshape before cutting again.
  8. Lightly beat the reserved egg yolk. Brush the tops of the triangles sparingly with a little of the beaten yolk (you do not need the whole yolk), then sprinkle shredded coconut on top as desired.
  9. Move the scones so they are not touching on the baking sheet to allow air to circulate.
  10. Bake for 16–17 minutes, or until the scones are golden on top. Remove from the oven and cool on the baking sheet for a few minutes before transferring to a wire rack to cool.

Notes

Notes
2.4g net carbs per scone. Makes 6 scones weighing 60g each.
The scones are gently sweet. Add more sweetener to taste for a sweeter scone.
Don't over-bake or flatten the scones too much (stick to the instructions above) or they can become dry. Check after 15 minutes. I baked mine for 17 minutes.
Let cool before slicing. The scones are fragile when hot and firm up as they cool.
Serve on their own or top with butter or clotted cream and
sugar free strawberry jam
.
Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days or freeze for up to 3 months.
Dairy-free option: Replace the butter with coconut oil.