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The BEST Coconut Flour Scones

These Coconut Flour Scones are a gluten-free delight! Tender, slightly sweet, and bursting with coconut flavor, they’re perfect for any occasion.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: Gluten-Free
Keyword: Baking, Coconut, Scones
Servings: 8 servings

Ingredients

  • 1 cup coconut flour (60g)
  • 1 cup desiccated coconut (75g)
  • 1 cup granulated sweetener (50g)
  • 2 large eggs
  • 1/2 cup butter (76g), melted and cooled
  • 1 teaspoon vanilla extract
  • 1.5 teaspoons baking powder
  • 1 large egg yolk beaten
  • Shredded coconut for sprinkling (optional)

Instructions

  • Step 1: Preheat Your Oven - Begin by preheating your oven to 350°F (175°C). This ensures your scones will bake evenly and rise perfectly.
  • Step 2: Prepare Your Baking Sheet - Line a baking sheet with parchment paper to help prevent the scones from sticking.
  • Step 3: Mix the Dry Ingredients - In a large bowl, whisk together the coconut flour, desiccated coconut, granulated sweetener, and baking powder.
  • Step 4: Combine the Wet Ingredients - In another bowl, beat the eggs and mix in the melted butter and vanilla extract until well combined.
  • Step 5: Bring It All Together - Pour the wet ingredients into the dry ingredient bowl and stir gently until just combined.
  • Step 6: Shape the Scones - Scoop out portions of the dough and form them into rounds or triangles, about 1 inch thick.
  • Step 7: Prepare the Egg Wash - In a small bowl, beat the egg yolk with a splash of water and brush this mixture over the tops of the scones.
  • Step 8: Sprinkle with Shredded Coconut - If desired, sprinkle shredded coconut on top of each scone.
  • Step 9: Bake - Place the baking sheet in the oven and bake for 15-20 minutes until golden brown.
  • Step 10: Cool and Serve - Let the scones cool on a wire rack, then serve warm with your favorite spreads.

Equipment

  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Baking Sheet
  • Parchment Paper
  • Pastry Brush

Notes

  • Store leftover scones in an airtight container at room temperature for up to 2 days.
  • For longer storage, freeze the scones wrapped in plastic wrap in a freezer-safe bag for up to 3 months.
  • Reheat frozen scones in the oven at 350°F (175°C) for about 10 minutes before serving.