Coconut Scones

Coconut Scones

 

 

I have been going crazy for scones lately!  I think in the past two weeks I've made three different kinds.  I will definitely be posting recipes for the other two.  I always find myself becoming more inspired to bake as it begins to feel more like Fall!  I adapted this recipe because I wanted to experiment with coconut flour.  I have never baked with it before and I was pleasantly surprised because this scone had a very light, fluffy texture.

When working with coconut flour, because it is so absorbent, you have to add extra liquid in order to compensate.  I had read that you are supposed to add 6 eggs for each cup of coconut flour, and I was like... that's not going to happen!  I added apple sauce and oil instead of the other 5 eggs because these can both act as egg replacements.  It worked quite well.  Let me know if you give these a try!  I will be trying this recipe again in the future with just coconut flour in order to test it out as a gluten-free recipe.

Ingredients:

1 cup White Flour
2/3 cup Coconut Flour
2 TB Shredded Coconut
3.5 TB Brown Sugar (unpacked)
.5 tsp Salt
1 tsp Nutmeg
6 TB Margarine
3/4 cup Apple Sauce
3 TB Orange Juice
1 Large Egg
2 TB Oil (I used Canola)
1 tsp Coconut Extract (optional, you could also use orange extract if        if you want to bring out the flavour of the orange juice)
4 TB Toasted Coconut (optional)

Directions:

1.  Turn your oven to 425 degrees.

2.  Combine flours, shredded coconut, brown sugar, salt and nutmeg in a large mixing bowl.  Add the margarine to the flour mixture and combine using a fork or pastry blender if available.  Mix until the margarine is pea sized. 

3.  In a separate bowl combine the egg, oil, apple sauce, coconut extract and orange juice.

4.  Add the liquid mixture to the dry mixture and fold using a wooden spoon until just combined.  If mixed too much the scones will not be as light and fluffy.

5.   Move dough/batter onto a floured cutting board and form into a rectangle approximately 1 inch in height.  Cut the rectangle in quarters, and then cut each quarter diagonally.  You should have 8 scones when finished.  Move scones onto a baking sheet, I like to use greased parchment paper as it guarantees they will not stick or become too brown on the bottom.  Add toasted coconut to the tops of the scones if desired.

6.  Bake for 14 to 16 minutes.

7.  Enjoy!

Toasted Coconut:

1.  If you have shredded coconut you can cook this on medium heat in a skillet until brown.  Be careful, once this gets cooking it can toast very quickly!