Let’s get sconed

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Blueberry Coconut Scones (v, gf)

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Ingredients:

  • 1 cup coconut flour
  • 1 cup brown rice flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/3 cup coconut oil (plus extra for brushing)
  • 1/3 cup agave nectar (I used 1/6 cup agave + 1/6 cup maple syrup)
  • 1 tbsp vanilla extract
  • 1/2 cup hot water *
  • 1 cup frozen blueberries

*You may or may not need to add more water depending on a few variables (like the temperature of your coconut oil/maple syrup and how big your frozen blueberries are).

Directions:

Preheat oven to 350.  Add all dry ingredients.  Mix.  Add in wet ingredients.  Mix.  Add blueberries.  Mix.  Scoop uniformly onto a pan lined with parchment paper.  Brush tops with coconut oil.  Bake for 18 minutes at 350.  Flip 180 degrees.  Bake for 8 more minutes.

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YUM!!

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You can alter the density of the scones, depending on how you pack ‘em.  So if you like thick and dense baked goods, then really smoosh them tight.

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Due to the coconut oil, the texture varies depending on where they are stored.  When left at room temp, they break apart perfectly so you can nibbles crumble by crumble.  However when refrigerated, they will keep longer and you can bite into them more easily without ending up with half the scone in your lap.

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38 thoughts on “Let’s get sconed

  1. Yolie @ Practising Wellness

    Mmm…this recipe looks divine! I love dense doughy scones…I will have to try this out! Do you think that spelt flour will work instead of brown rice? It’s all I have :-) Oh and I tried your black bean banana brownies a couple of weeks ago…they were soooo good and and chewy and chocolatey…I ate the whole tray by myself. Twice. No regrets ;-) xyx

    Reply
  2. Sarah

    Woo hoo! So happy to see this post. Thanks for the recipe. As soon as I get a spare moment I am making these babies… I was trying to think of a pun with scones but it just ain’t happening (too early in the am),

    xxx

    Reply
  3. Courtney

    I just recently found coconut flour in bulk and I could finally afford to buy some, lol! That stuff is expensive! I haven’t used it yet, so this will be my maiden coconut flour experience :-) Dumb question–Does it *taste* coconutty?

    Courtney

    Reply
  4. Julia

    These look so yummy! I’m gonna try it, however I don’t know where or whether I can find coconut flour where I live. Can I substitute it with anything?
    Also, I second Courtney’s question. Does it taste coconutty? Haha

    Reply
  5. JL goes Vegan

    Elise, I was away this weekend but when this popped up in my reader I had to immediately tag it under “recipes”! I love scones and these look gorgeous! Can’t wait to try them!

    Reply
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  10. Erin

    This may be a silly question but I’m new to the vegan world. The coconut oil is a solid. Do you put in 1/2 c. in solid or do you melt it and then measure out 1/2c.

    Reply
    1. Elise Post author

      thanks for jumping in gloria…thats what i was going to say. they should be the same amount in either state – solid or liquid.

      Reply
  11. Dexter

    I had a question… if I wanted to include coconut flakes (both inside and also some to roll the scones around in pre-baking) what would I have to change, if anything?

    Thank you!!!

    Reply
    1. Elise Post author

      depending on the texture you may need to decrease the flour or add in more liquid (almond milk perhaps?)

      i would guess adding 1/3 cup coconut flakes would mean decreasing the flour by 1/6 cup and adding an extra 1/6 cup of liquid. that would be my best guess at least…hope it helps!

      Reply
  12. Jin

    Elise, I just made these and OH MY WORD.
    The aroma of coconut is divine. I didn’t have coconut oil so I just used canola. And I found I had to use a considerably more water. It turned out FAN-friking-TASTIC! It’s not too sweet, and I LOVE the texture. It’s my first gluten-free baking and my goodness, this recipe is a keeper for sure! thank you so much!!!

    Reply
  13. lindy

    I made these tonight and they were really crumbly. Do you have any suggestions on how I can keep them together better? I’m not sure what I did wrong!

    Thanks!!!

    Reply
    1. Elise Post author

      hmmm…well without asking a million questions about the process, its hard to say.
      since theres no binding agent (eggs) in the scones, the coconut oil is really what makes them stay together. and since the temperature of coconut oil causes a variation in its liquid/solid state, thats probably where the difference in consistency occurs. trying storing them in the fridge?
      they are definitely a more crumbly baked good, so maybe next time you could add a flax “egg” into the batter to hold it all together. [1 tbsp ground flax seeds + 1/4 cup water]

      Reply
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