Coconut Flour Scones Or Blobs Recipes

COCONUT FLOUR SCONES (OR BLOBS)

Coconut Flour Scones (Or Blobs) image

A modified and healthified version of a coconut flour biscuit recipe I came across while trying to find something to satisfy my scone cravings. They're not really scones, they're more like under-enthusiastic drop biscuits. But MAN are they ever good. I really don't like the taste of coconut.. but not being able to eat wheat I decided to give coconut flour a try, enticed by its high fiber content and relatively appealing nutritional value. There is barely a hint of coconut in the taste, it mostly just adds a slight sweetness. These are wheat free, void of refined sugar, FULL of fiber and protein. I know that I'll be back to tweak this recipe once I have more time to experiment with it and modify the consistency of the batter which should be rather easy, but I wanted to post it before I did in hopes that if someone was looking for a coconut flour recipe like I was, they might enjoy these as much as I did :)

Provided by ltquotgtlt

Categories < 15 Mins

Time 8m

Yield 12 blobs, 12 serving(s)

Number Of Ingredients 9

Ingredients

2 eggs
1 1/2 cups egg whites
1/2 cup applesauce
1/2 cup honey
1/2 teaspoon salt
2/3 cup coconut flour
1/2 teaspoon baking powder
1 cup blueberries (or finely chopped fruit of your choice, could also use chocolate chips!)
1 1/2 teaspoons cinnamon (optional, if you prefer a bit of spice, I make it both ways)

Steps:

Preheat oven to 400.
With an electric mixer, beat together eggs, egg whites, applesauce, honey, and salt.
In a separate bowl, sift coconut flour and baking powder together (include the cinnamon at this time if you are using it), mix and add to first mixture.
Beat thoroughly until batter runs smooth with no lumps. It'll be unsettlingly runny. You'll be convinced you've either done something wrong or I've totally messed up on my liquid measurements. Have faith, it'll be okay!
By hand, mix in the berries/fruit/chocolate chips.
Spoon the distressingly runny batter onto a nonstick (or lightly greased) cookie sheet, making blobs about three inches across. Don't worry, they'll puff up quite nicely! Leave room for them to expand and spread out, about two inches between them to be safe. Yes, I know they look flat. It's okay, honest.
Place in oven and bake for 8-14 minutes. I know ovens vary so keep an eye on them. When they are lightly browned around the edges, remove them from the oven and let them cool for a few minutes before attempting to move them onto a cooling rack. Use a very flat spatula to take them off the sheet, but do so slowly, they crumble easily when warm.
Enjoy!

Nutrition Facts : Calories 86.7, Fat 0.9, SaturatedFat 0.3, Cholesterol 31, Sodium 178, Carbohydrate 16.1, Fiber 0.6, Sugar 13.1, Protein 4.5

COCONUT SCONES WITH COCONUT GLAZE

Coconut Scones with Coconut Glaze image

Provided by Food Network

Categories main-dish

Time 40m

Yield 20

Number Of Ingredients 14

Ingredients

4 1/4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1/4 cup granulated sugar, plus more for sprinkling
2 cups shredded coconut
3 sticks cold unsalted butter, cubed
1 cup unsweetened coconut milk
4 large eggs, lightly beaten
1 teaspoon coconut extract
2 cups pecans, finely chopped
2 tablespoons unsweetened coconut milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
1/2 to 1 cup confectioners' sugar

Steps:

Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into theflour mixture until just combined. Stir in the pecans; do not overmix.
Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.

THE ULTIMATE COCONUT SCONES

The Ultimate Coconut Scones image

I'm now 32 years old and I've never tasted/baked scones. But 2 weeks ago I made a recipe and loved it. So now I'm in search of great looking recipes for scones. And this one seems to be delish and also I love coconut. From the blog Heather's Dish

Provided by Boomette

Categories Scones

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup sugar
1/2 teaspoon sea salt
5 tablespoons butter, cut into cubes and very cold
1 cup full-fat coconut milk (you can use the coconut milk chunks, you really should use full-fat if you want full flavor!)
1/2 cup shredded unsweetened coconut

Steps:

Preheat your oven to 450°F Line a baking sheet with parchment paper or a Silpat.
In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly. Add the shredded coconut and pulse 2-3 times, just to mix.
Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated.
Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!

Nutrition Facts : Calories 428.3, Fat 22.7, SaturatedFat 18.5, Cholesterol 19.1, Sodium 364.1, Carbohydrate 53.6, Fiber 3.2, Sugar 26.4, Protein 4.7

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