Coconut Cream Scones – a delicious recipe with whole wheat flour, salt, baking soda, coconut oil, coconut cream, coconut milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 220 u00b0C/425u00b0F. Stir together all dry ingredients in a medium sized bowl.
2
In a seperate bowl beat together all remaining ingredients until smooth. Poor wet into dry ingredients, then lift carefully until just incorporated - do not overmix! Otherwise the scones will become denser. The mix might still be a bit crumbly.
3
Pat the dough into a free form on a lightly floured working surface until about 2.5 cm/ 2/3 inch thick.
4
Dip a 5cm/ 2 inch glass or a cookie cutter into flour and use it to cut the scones out of the dough. Assemble on a parchment lined baking sheet. Continue as above with the remaining dough.
5
Brush the top with a bit of coconut milk - be careful not to glaze the sides or otherwise the scones may not rise as beautifully.
6
Bake for 12-15 minutes until golden brown and they can easily be lifted from the baking sheet.
7
Remove and let cool for 10 minutes - serve plain or with whipped coconut cream and fresh strawberries.
320
kcal
Calories
21
g
Fat
29
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 150 grams whole wheat flour, 1/2 teaspoon salt, 1/2 tablespoon baking soda, 45 grams coconut oil, and more.
Yes, Coconut Cream Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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