Scones are a favorite treat for breakfast or an afternoon coffee or tea break. Unlike muffins, scones aren’t supposed to be moist and cakey. They should be slightly dry and crumbly like a shortbread cookie. Perfect for dunking! These Coconut Flour Scones have the benefit of extra fiber with wheat flour, oats and high-fiber, nutritious coconut flour. The orange glaze adds an extra layer of flavor—and fancy. Serve them at your next brunch or make them as gift for a tea-loving friend. Don’t have an orange handy? The glaze would be equally as delicious with any citrus juice. Try lime, lemon or even grapefruit.
- ½ cup Coco Treasure Organic Coconut Flour
- ¾ cup whole wheat pastry flour
- ½ cup rolled oats
- ½ cup sweetened flaked coconut
- 2 tablespoons Coco Treasure Organic Coconut Sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 6 tablespoons Coco Treasure Organic Coconut Oil lightly chilled
- 4 large eggs
- 1 cup coconut milk
- ½ cup powdered sugar
- 2-3 teaspoons orange juice
- Preheat oven to 375 degrees F. To guarantee your scones don’t stick, line a baking sheet with parchment paper.
Mix all the dry ingredients in a large bowl. Cut the chilled coconut oil into the dry ingredients with a pastry cutter or a fork until the mixture resembles coarse crumbs. Tip: measure out the 6 tablespoons of coconut oil first and place it in the refrigerator for 10-15 minutes. The oil should be the same consistency as chilled butter.
- Whisk the eggs and coconut milk together in a separate bowl. Reserve 1 tablespoon of the mixture, and pour the rest into the dry ingredients. Mix by hand with a large spoon, do not use an electric mixer or food processor.
- Turn dough onto a lightly floured surface. Shape the dough into an 8-inch circle. Brush with reserved egg mixture. Transfer to baking sheet.
- Bake approximately 20 minutes or until the dough is lightly golden. Remove and allow to cool for 15 minutes.
- Mix the ingredients for the glaze. Begin with 2 tablespoon of juice, and add more if needed to make a consistency similar to honey.
- Cut the wedge into 8 wedges. Drizzle glaze over each scone.