Coconut Flour Scones ~ Grain & Dairy Free
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Coconut Flour Scones ~ Grain & Dairy Free are super simple to make, much quicker than their flour counterparts. One bite and they will quickly becoming a vital staple in a gluten free, casein free, truly low carb, zero sugar, GAPS friendly, Paleo/Primal without the worldview, diet! Coconut Flour Scones ~ Grain & Dairy Free are packed with protein and fiber, and fills you up with a small amount, making it both healthy and yummy!
When you first start working with coconut flour, it is a little different. Realizing that helps you begin to take recipes and customize them to fit your tastes. So first, a couple of ground rules to help you be more successful.
- Coconut flour is very dense. You will use far less than you would with regular wheat flour, or other gluten free flours.
- Coconut flour absorbs moisture very fast. You may need more liquid in the recipe you are using
- Coconut flour is very versatile and has a great flavor range. As you use it, you will begin to experiment and discover what you can do with it.
- Coconut flour should be stored in an air tight container, in the fridge
- Be bold, experiment, come up with new ways to use it and recipes, all of us GF people will celebrate with you!
Now on to our happy Coconut Flour Sconerecipe!
Dry Ingredients
- 3/4 cup coconut flour
- 1/4 teaspoon Sea Salt
Mix well, set aside.
Wet Ingredients
- 1/2 cup Virgin Coconut Oil (or you can use 1/4 c VCO + 1/4c melted butter- if you can tolerate butter)
- 1 1/4 cup coconut milk (can use any CF milk, almond, etc.)
- 6 eggs, preferably free range and organic
- 7-15 drops Vanilla liquid stevia
Turn on oven to 350 degrees. Grease a baking sheet or stone.
In a food processor, whip the 6 eggs thoroughly. Add coconut milk in, starting with 7 drops of liquid stevia. Pulse several times to thoroughly mix.
1/2 cup of fat - you have options! We have used 1/2 cup VCO straight and we have also tried 1/4 cup butter and 1/4 cup VCO to make our 1/2 cup of fat, and the taste is superb! Add butter/oil, then pulse several times to blend.
Add dry ingredients and pulse gently to mix. Taste the Coconut Flour Scone dough and see if your flavor is in range, if you are comfortable tasting a raw egg (which is why you want to use free range organic - not cheapie mass produced grocery store eggs). What do you intend to do with this particular batch of Coconut Bread? Take it more to a breakfast or snack bread, that is slightly sweeter? Feel free to adjust your stevia, adding a few more drops if necessary.
At this point, you can add dried currants, cranberries, orange zest, lemon zest, lavender, or any other "legal" flavorings that you would like to add.
Once your flavor is adjusted to suit your taste, drop spoonfuls onto baking stone and bake for 20 minutes. Cool and enjoy!
We top ours with a blueberry jam my mom had sent us for Christmas, and then dollops of canned coconut milk! Yummy - eat with a fork. No, they don't quite have the same consistency that a "real scone" would have, but served with some Earl Grey tea from a pretty tea pot, they answer quite nicely!