I was craving scones the other day. I looked for a recipe for scones with coconut flour but I couldn't find a recipe that I really liked. So I took a normal scone recipe and modified it. Scones are a European treat that are somewhere between a cookie and a cake. Many recipes call for the dough to be rolled out and cut with a cutter.
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| Coconut Flour Scone with Cherries |
Ingredients:
1 Cup Coconut Flour
1 TBSP Corn Starch
1 tsp Cinnamon
2 1/4 tsp baking powder
Pinch of Salt
1/4 cup soft butter (room temperature)
7-15 drops flavored liquid stevia
1/3 cup chopped cherries (or other fruit)
1 can 13.66 fl oz coconut milk (mix before adding to dry mix)
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| Coconut flour, Corn Starch, Cinnamon, Baking Powder and Salt |
Preheat the oven to 425 degrees F. Mix all the dry ingredients together in a bowl. Add the soft butter and using your fingertips mix together until it is in the texture of a crumble.
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| Add butter to dry ingredients |
Go ahead! Get those fingers dirty. It should go without saying that you thoroughly washed your hands before starting to bake. When you are done with this step, you may want to wash them again.
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| Use fingertips to create a crumble |
In a side bowl, blend together the coconut milk. Canned coconut milk often separates in the can. It will mix together better with the crumble if it is pre-mixed to the right texture. I've mentioned this before but I'll mention it again. When working with coconut flour, you need more liquid to get the right texture. The original recipe called for 2 cups flour and 2/3 cup skim milk. I have changed it to 1 cup coconut flour (which is more dense) and a full can of coconut milk which is more than double the original liquid requirement. Add the stevia with the milk so that it will blend better.
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| Add coconut milk and liquid stevia |
I used Rainier Cherries for this batch of scones. But you could use whatever fruit that you want. I would recommend chopping it into pieces that are the size of a raisin.
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| Mix in fruit |
Working with coconut flour, I wasn't able to achieve a perfect texture to roll out and the dough. So I decided to press it onto the stone at 3/4" depth.
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| Press onto stone about 3/4 inch thick |
I cut it into pieces and did not move the dough. With all the baking powder, this should have risen. I am going to need to play with the recipe because it didn't raise and this was a new can of baking powder. Maybe I should have kept my 10 year old can?
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| Cut into pieces |
Scones are almost always sprinkled with sugar. I took a tablespoon of sugar and mixed it with a heaping teaspoon of cinnamon and blended it together in preparation for sprinkling it over the top.
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| Cinnamon Sugar |
When the scones were golden brown, I immediately sprinkled them with cinnamon and sugar. I let them rest a few minutes before moving them to the cooling rack. But that little one on the edge? .... it didn't make it to the cooling rack. I ate it. I have gotten used to the eating a sweet that isn't quite as sweet at others. But the taste is good. I think next time, it could use a little more fruit. I like Rainier Cherries but when baked they don't add as much flavor as some other fruits. Definitely a recipe worth repeating (just with different fruit or maybe a touch of chocolate?!)
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| Bake until golden brown |
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