An easy, tasty and healthy recipe to satisfy your sweet tooth. These vegan gluten-free scones can be made in less than 30 minutes.
For these scones you might have to stock up on a couple new ingredients and leave a few traditional baking staples out. For these gluten-free coconut scones you’ll be baking with coconut flour. No eggs, butter or milk needed. In these vegan scones, coconut oil and milk are used instead.
Why Bake with Coconut Flour?
You’ve probably heard of and tried coconut milk as a dairy alternative. It’s delicious, sweet and creamy. It’s also perfect for those that already enjoy the tropical taste of coconut.
For coconut fans who are looking for a gluten-free alternative to use in baking, coconut flour is a great option. And, it doesn’t have an overwhelming coconut flavour, so it can be used for a multitude of recipes. It’s also a perfect alternative for those with a nut allergy, as many other gluten-free flours are made from nuts.
Health benefits of coconut flour:
- Like other coconut products, it contains healthy fats with, and because coconut flour is not overly processed like other flours, it is able to retain these fats.
- It’s high in fibre (5 times higher than regular flours), which makes it a good alternative for your digestion.
- It contains protein (unlike most flours).
As coconut flour tends to be denser than other flours, it’s a perfect option for denser baked goods like scones. Try this easy recipe for vegan gluten-free scones. They make a perfect breakfast, or afternoon pick-me-up snack, for the summer season. (This recipe is for serious coconut lovers, it includes everything except the shell)
Coconut Vegan Gluten-free Scones Recipe
- 3/4 cup (96 g) coconut flour
- 1/4 cup (56 g) granulated sugar
- 2 tablespoons (28.75 g) baking powder
- 1/2 teaspoon (3 g) salt
- 1/3 cup (69.67 g) coconut oil (solid)
- 1 cup (75 g) sweetened coconut flakes
- 3/4 cup (175 ml) coconut milk
For the glaze:
- 1/2 cup (62 g) powdered sugar
- 1 tablespoon (15 ml) coconut milk
First, whisk together flour, baking powder, sugar and salt. Then, mix in the coconut oil until the mixture binds and “resembles coarse sand.” Next, add in coconut milk and coconut flakes.
On a gently floured surface, form the dough in a 1-inch thick disk. Then, cut the disk into 8 triangle shaped wedges. Place onto baking sheet and bake for 16-18 minutes. You want the edges to have just a bit of colour.
Once the scones are out of the oven and cooled, you can glaze them by mixing together coconut milk and powdered sugar. Drizzle the mixture over the tops of the scones (with your spoon or something like it).
Wait a couple minutes for the glaze to set. Finally, eat and enjoy! (Try not to eat too many in one sitting!)
This recipe was adapted from Pastry Affair’s Coconut Scones:
If you enjoyed these coconut milk scones, check out our other recipe made with coconut milk, Easy Vegan Coconut Rice! Or, if you’re interested in making another sweet vegan treat perfect for the summer season, check out our recipes for Avocado Icecream!