Coconut Scones

Every weekend my husband and I try to have a lovely brunch outside in our courtyard. It always involves more effort than the usual cereal or granola bar breakfast. Some folks have sunday dinner, we have brunch. It’s nice to relax out there enjoying a nice treat, getting some real R and R out of our weekends. Our pups love it when we do that too, since they usually get a taste of what treat we are enjoying that day. It has become fun to come up with new and tasty things to enjoy for these brunches of ours. I made these scones the old fashioned way, a round that is cut in wedges. I also made them with a bit of coconut flour. I have been told that if you substitute all the flour in the recipe with coconut flour that you have yourself a nice gluten free scone. I’m not a gluten free expert so double check that before you serve it to your local celiac sufferer.

  • 1/2 cup coconut flour
  • 1/2 cup flour
  • 1 tbl sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup fat free plain yogurt
  • 1 egg
  • 1 tbl margarine, melted
  • 2 tbl sweetened coconut flakes
  1. Preheat the oven to 425F
  2. Combine the flour, coconut flour, sugar, baking powder, baking soda, salt, and 1 tbl of coconut in a bowl. In a separate bowl combine the yogurt, egg, and margarine.
  3. Add the yogurt mixture to the flour mixture, do not over mix.
  4. Roll on a floured surface to 1/4″ thick. Cut into 8 wedges and place on a baking sheet. Sprinkle the remaining coconut flakes on top of each scone and press in slightly so they will stick.
  5. Reduce the oven to 400F, place the sheet in the center of the oven. Bake until golden 12-15 minutes.
  6. Cool 10 minutes. Serve!

This makes eight servings. Each serving is 83 calories, 2.3 grams of fat, and 3.3 grams of fibre. You can thank the coconut flour for that high fibre! It’s great stuff. Instead of the usual cream we find served with these we went with source lemon meringue yogurt. YUM! We also served this with a lovely cut up tropical fruit salad containing papaya, pineapple, guava, and kiwi. Just a spritz of lime juice to keep it’s colour.

Now, isn’t that just an amazing way to start your day? I highly recommend it. In fact I think I’m going to pick up another bunch of fruits for a salad this weekend and think up another scone recipe. Mmmm. I live in a city filled with tea rooms, it just makes sense to have more scones and tea for breakfast!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s