How to make coconut flour scones

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How to make coconut flour scones

Coconut flour is made by grinding chunks of solid coconut pulp left over from squeezing coconut milk into a fine powder. Gluten-free flour is rich in fiber and protein. When making coconut flour sandwiches, consider the views of two different bakery camps. Some bakers believe you can never substitute 100% flour in a recipe with coconut flour, while others believe you can. Looking at the logic behind each topic will help you tweak sandwich recipes to your liking.

Solidarity character

Proponents of the partial replacement method suggest that only 10 to 30 percent of the bun flour should be replaced with coconut flour. Coconut flour has a different texture than other flours and absorbs much more moisture than wheat flour like all-purpose flour. It also lacks the gluten in wheat flour, which makes it thicker during cooking. One option for making a gluten-free muffin is to use 30% coconut flour and 70% almond flour, along with about 1/2 teaspoon of baking soda or baking powder. You will probably need to add more liquid as well, and you should increase the amount of milk, egg or water.

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Advocates of converting coconut flour to wheat flour in a 1 to 1 ratio suggest that special attention should be paid to modifying the other ingredients of the original recipe to account for the difference in texture and properties of coconut flour. When making 100% coconut flour sandwiches, add an extra egg for each gram of flour. An egg serves two main purposes: to hydrate and provide an effect that is lacking due to the lack of gluten in the flour. After whipping for the recipe, the eggs retain air and act as a leavening agent. They also act as binders to provide structure to the cupcake in the absence of gluten.

Maintenance of humidity

Although bagels are often drier than other baked goods, as coconut flour absorbs much more moisture than its wheat-based counterparts, care must be taken to maintain adequate moisture in the bun dough. Adding extra eggs is an easy way to both hydrate and build structure, but it’s not the only option. Instead of powdered sugar, you can substitute dry sugar with a liquid sweetener such as honey, agave nectar, or sugar syrup. Alternatively, you can increase the amount of water, milk, or buttermilk in the recipe or just add an ingredient. For this purpose, coconut milk works well. However, you are not limited to one technique and can add an egg or two more extra liquid. Experiment until you get the perfect sandwiches.

Advantages and disadvantages

The main benefit of baking coconut flour sandwiches is for people who don’t digest gluten or are looking to increase their fiber intake. The unsaturated fats and proteins in the flour are filling, so you can eat less later. Coconut flour has some drawbacks that mainly affect the way the recipe is prepared. Not only do you need to consider the further moisture absorption of the coconut flour, but you also need to be careful to mix the cupcake dough thoroughly as coconut flour tends to form lumps. This can be a difficult balance to find as over-mixing the dough can make sandwiches difficult. Also, coconut flour sandwiches are denser than traditional sandwiches. This can be countered to some extent by adding raising agents such as eggs or baking soda, but the texture may still be different from a classic sandwich.

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These classic baked goodies couldn’t be easier to make at home. Semplici scambi li portano in una nuova direzione, quindi prova i panini alla crema di ribes, i panini alle ciliegie e alle nocciole, i panini al limone e zenzero o i panini ai mirtilli e mandorle.

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Recipe summary

ingrediants

Preheat the oven to 400 degrees. Mix 3/4 cup of cream and eggs. In a large bowl, combine the flour, granulated sugar, baking powder and salt. Using a blender or 2 knives, flour the butter until it resembles coarse flour, leaving a few pea-sized pieces of butter. Add the coconut and chocolate. Using a fork, beat the cream until well blended. (The dough should be crumbly; don’t overwork.)

Transfer the dough to a lightly floured work surface and mash it into a 6-inch circle. Cut into 6 quarters and place on a baking sheet lined with parchment paper. Brush the worktops with 1 tablespoon of cream and sprinkle with powdered sugar if desired. Bake until golden brown, 16-18 minutes, turning the pan halfway.

Cook’s notes

Sandwiches are best eaten on the day of cooking. To work further, freeze the raw buns in a single layer, then store them in a zip-up bag for up to 2 months; Brush the frozen rolls with cream, sprinkle with sugar and bake at 175 ° for 25 minutes.

How to make coconut flour scones

With Easter just around the corner and spring close at hand, we thought it was time to celebrate a sweet surprise. Here’s how to make these fabulous Hot Cross Bun Scones. Coconut flour is naturally gluten-free and high in fiber and helps add a sweet nutty flavor to these cakes. Using coconut sugar in place of white cane sugar also reduces the total sugar content, but gives it a sweet caramel flavor. Finally, mix the powdered sugar with the water and powdered coconut milk for a sweet and decadent iced bun. Happy Easter & Happy Cooking:

HOT CROSS ROLL

120 g of gluten-free flour

1 teaspoon of baking powder

1 teaspoon of mixed spices

250g natural yogurt to choose from

1 teaspoon of vanilla extract

75 g of raisins / sultanas

On the crosses –

30 g of powdered sugar

3-4 tablespoons of cold water

First, mix the flour, coconut sugar, baking powder and mixed seasoning in a bowl.

Add the yogurt and vanilla and mix well until it forms a paste. Add the raisins.

Knead, then divide into 9 balls and dab with your hands. Place them on a baking sheet lined with parchment paper and brush them with a little milk. Bake for 15-20 minutes until leavened, then place on a wire rack.

Sift the powdered sugar and coconut milk powder into a bowl, then gradually add the water until you have a slightly thin paste. Place them in the sac à poche and then pour a cross on each of them. Have fun!

Fresh blueberries and a sweet coconut glaze make these coconut and blueberry buns a delicious breakfast choice. Easy breakfast pastries are always a great way to start the day.

Add a cup of this coconut milk and Nutella and your morning will be even better.

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How to make coconut flour scones

My husband recently asked me to bake the sandwiches because they hadn’t been making them for a while. Now I’m ALL about going to the kitchen, so I was thrilled for another reason to bake something delicious.

The dilemma I faced was that part of his request was that I couldn’t use any bars or cookies in them.

What to say? I prefer to add all the candy and sprinkles to everything because it’s so fun and delicious. And he knows it, so he had to make sure his request was limited.

Well, I think that means I should get all the thoughts out of my head about those buttered banana muffins, those chocolate brownies and creamy banana bread, or those Java Twix oat bars because he said no candy or cookies were allowed.

He also said those things should never be allowed in breakfast options, but obviously I don’t listen to that kind of nonsense. A PURCHASE OF LAUGHTER!

I mean, if pancakes and syrup, donuts with icing and Danish cream cheese are considered breakfast, why not candy and cookies? Because they are the same if you ask me.

How to make coconut flour scones
Usually when I cook there is almost always some chocolate in it. That’s just how I roll.

So coming up with an easy scone recipe that didn’t involve any chocolate or peanut butter was a little challenging. But I’m always up for a challenge in the kitchen, so I headed to the pantry to see what I could find.

I found a bag of chopped coconut and I knew I just bought some fresh blueberries for the blueberry monsters in our house.

I knew quickly that this combination had to repeat itself, because these blueberry and coconut granola morsels are one of my favorite healthy snacks.

How to make coconut flour scones

I don’t know about you, but I always thought homemade scones were extremely hard to make. I think it’s just because the word bun sounds extravagant.

Just say “I’m having a cup of tea and scones this afternoon” out loud. Sounds uppity doesn’t it?

And in the past I have had some bad experiences with scones that bothered me a littlemissingMake them happen.

You know the experience I’m talking about, right? Dry and tasteless. That’s not exactly how I want to use my caloriess for the day.

How to make perfect sandwiches:

Preheat the oven so that when you’re ready to slide the pan with the rolls into the oven, it’s ready.

Sbattere tutti gli ingrediants secchi in una ciotola. Add the cold butter and slice it with a blender or fork. It is very important to use cold butter. Another easy trick is to mash the frozen butter into a flour mixture and mix it all together.

Metti la ciotola e gli ingrediants in frigorifero mentre prepari il resto degli ingrediants. It’s just another way to keep butter cold. Hot butter melts faster and creates a greasier texture for these baked goods.

Aggiungere la frutta o gli ingrediants aggiuntivi alla miscela di farina e mescolare delicatamente. Fai un “buco” al centro della farina e versaci tutti gli ingrediants umidi. Use a fork to gently take out the dough.

Place the dough on a baking sheet and quickly press it against the circle. I like to bake mine in a large circle and then slice it after cooking most of it, but now you can also slice the dough and gently separate the triangles. This will create a crunchy surface all around and the inside will remain soft.

How to make coconut flour scones

Preparation of the blueberry and coconut sandwiches:

If you make your sandwiches right, they are light, crumbly and melt in your mouth.

The cream and fresh blueberries give these coconut rolls a light texture with a little juice.

The coconut soup sprinkled on top adds a subtle tropical flavor that is out of this world. It’s a flavor combination you just have to experience.

How to make coconut flour scones
These easy-to-bake blueberry and coconut sandwiches are a delicious treat to accompany your morning coffee.

In case you are wondering, they are just as delicious if you like them in the afternoons or late evenings.

Head to the blueberry fields and harvest plenty of blueberries this summer because those fluffy, fluffy buns need to be repeated over and over again.

How to make the best blueberry sandwiches:

  1. Remove the chopped coconut from the dough.
  2. Use vanilla extract instead.

How to make coconut flour scones

Other easy breakfast recipes you might like:

  • Make a batch of these chocolate chip pancake cupcakes for a quick breakfast and breakfast on busy mornings.
  • These Nutella pop tarts are an easy and fun breakfast that everyone likes.
  • A piece or two of this light fluffy lemon yogurt cake and a fruit bowl are perfect for breakfast or brunch.
  • Blueberry banana bread would be a healthy way to start each morning.
  • Make a pan of this classic sour cream pie next time you have guests at home.
  • A batch of these blueberry jelly donut holes is a fun and delicious way to start the day.

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Posted: April 29, 2012 Modified: July 7, 2020 by Lisa MarcAurele 21 comments – This post may contain affiliate links. See Disclosure

Additional information

How to make coconut flour scones

Tastylow carb coconut flour sandwiches with blueberries it’s a nice surprise for breakfast. Adding almond flour gives them a traditional texture.

How to make coconut flour scones

Recently, I’ve been taking a break from cooking and baking. I’ve just been feeling hungry all the time and getting by on small snacks.

I noticed we have a lot of frozen blueberries left in our freezer from last summer’s crop. They had to be out of stock because the berry season is just a few months away.

We’ll be picking more berries soon so I needed to make some room in the freezer. I’m going to spend this week making some blueberry recipes

Today, I made a big batch of low carb coconut flour sandwiches with blueberries for myself. The recipe goes a long way, so I can freeze half of it. Next time, I’ll probably just cut the recipe in half.

How to make coconut flour scones

I’m thinking of making some regular blueberry muffins for my husband and son later today to use up more blueberries. And tomorrow maybe I’ll make the blueberry pancakes and blueberry sauce.

Berry sauce is great for waffles or for mixing with yogurt. Hopefully this will deplete most of the frozen berries we have.

I decided to make coconut flour sandwiches with some blueberries. It’s the first time I’ve ever made scones.

I love the triangular shape of these little treats. And they go perfectly with coffee or tea!

How to make coconut flour scones

Coconut flour is a bit varied. Therefore, appropriate adjustments may be required to achieve the correct consistency of the dough.

My cake was a little wet. I had to add a couple of tablespoons of extra coconut flour.

However, after baking, I thought these coconut flour and berry cookies had a delicious texture. They were very similar to ordinary wheat flour.

I’m definitely going to keep this recipe handy. I’d like to try a few more variations.

How to make coconut flour scones

Once the dough for the low carb scones is made, it’s rolled out into two circles. I like to roll it in greaseproof paper or directly on the silicone pan.

If you don’t have a non-stick baking surface, you can bake these coconut flour cupcakes on parchment paper so it’s easier to free them.

These low carb sandwiches are a little crunchy right out of the oven. I think they are much better after a day in the fridge.

Although you don’t have to use a glaze, I thought the triangles looked a little plain. It’s easy to whip up a batch of thin frosting with Swerve Confectioners.

How to make coconut flour scones

Just mix some powdered sweetener with lemon juice and vanilla extract. Maintain a thin consistency so you can sprinkle it easily on buns.

My husband’s great aunt hosts a tea party for the kids each summer. I’m going to bring some of these low carb coconut and blueberry sandwiches to the party. They go perfectly with tea!

I’m hoping my husband’s great uncle will like these scones. He’s a diabetic and is always watching his sugar.

It’s great that you don’t have to give up sweet treats just because sugar is off limits! There are many sugar-free recipes based on natural alternative sweeteners like these sandwiches!

How to make coconut flour scones

The rest of the party will prepare my morning treats at work for me. I’m always looking for a snack a few hours into the work day.

Although these were the first batch of scones I’ve ever made, they came out pretty darn good. But I’ve also tried a recipe for keto cranberry scones from a cookbook that were awesome too.

I’ve got tons more low carb blueberry recipes on the collection I put together here. There’s 21 low carb blueberry recipes there so you’ll be sure to find one you like.

If you want to try another great brunch recipe, you must also try the keto coffee cake.

ingrediants

Servings for 8 rolls

Amount Per Serving calories 279 calories from Fat 35 % Daily Value * Totally fat 11 g 17 % Saturated fats 6.8 g 34 % Cholesterol 76 mg 26 % Sodium 311 mg 13 % Total carbohydrate 39 g 13 % Dietary fiber 1.7 g 7 % Protein 6 g 12 %

* Le percentuali giornaliere si basano su una dieta da 2000 calories. Your daily value can be higher or lower depending on your calorie needs.

How to do it

In a large bowl, combine the flour, coconut, oats, 2 tablespoons of sugar, baking powder and salt. Using your fingers or a stand mixer, rub or slice the butter until the mixture forms a thick crumb.

In a small bowl, beat the eggs and milk to mix. Mix all but about 1 tablespoon of the egg-flour mixture until evenly moistened.

Roll out the dough on a lightly floured pastry board and form a round of 8 cm. Slide onto a buttered 12 x 15-inch baking sheet and cut into 8 wedges, leaving the wedges in place. Brush the surface with the egg mixture set aside and sprinkle with the remaining spoonful of sugar. Make a 1-inch-diameter indentation at the top of the wide end of each slice and fill it with about 1/2 tablespoon of jam.

Bake in the oven at 375 ° or convection oven until golden brown for 18-20 minutes. Slice the sandwiches to separate and serve hot or transfer to a wire rack to cool completely.

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Who else is in love with Starbucks pumpkin scones? 🙋 Yes, right there with you.

I know it. There are so many “better” and “better than” claims. I’ve been an offender at other times too, though whenever I name a recipe in such a way, I tend to offer it up with a full arsenal of disclaimers. Which is typical of me. Objection girl.

How to make coconut flour scones

But here’s the deal with these Better-Than-Starbucks pumpkin cupcakes.

I obviously didn’t do a nationwide taste test, but I did a family-level taste test and the results were unanimous – this recipe, while inspired by Starbucks pumpkin buns, produced a pumpkin bun that was actuallyfavoriteon Starbucks.

For example, I literally brought home a Starbucks pumpkin sandwich and planted it next to the homemade pumpkin sandwich recipe and we tried both and the homemade version won.

How to make coconut flour scones

Now, I will say that I only set out to make a duplicate of Starbuck’s most popular scone because it’s fall and hello pumpkin. I also wanted it to be a dairy-free pumpkin scone recipe because I’m a dairy avoider these days. Do coconut oil and coconut milk make them better than Starbucks, at least according to my family? I don’t know, I really don’t.

I just know these sandwiches are the bomb. com. Or something similar.

Delicate, pumpkin, indulgent – pumpkin spice and all good. It is perfect for a cup in the morning. (Cuppa = coffee, in case it’s too blunt. Or too bad. Anyway, sorry).

How to make coconut flour scones

So here’s the key when you make scones: DO NOT OVERWORK THE DOUGH! Seriously, to keep your scones super duper tender, you practically mix the dough together on your countertop or whatever surface you’re shaping and cutting it on.

Here’s what I’m doing.

Mescolo insieme gli ingrediants secchi, quindi taglio l’olio di cocco. I use a blender, but you can use knives or fingers.

How to make coconut flour scones

Poi aggiungo gli ingrediants umidi e mescolo – solo un po’! In a bowl.

How to make coconut flour scones

My process shots aren’t the prettiest, are they? Stay with me.

THEN I throw it on the table top (clean and lightly floured).

How to make coconut flour scones

And then I work together – just as much as I need! And shape it. Square in this case. And then I cut it into six rectangles.

How to make coconut flour scones

What shape do Starbucks pumpkin sandwiches look like, where are you? Here, they’re rectangular. So I made these rectangular copies. But you can easily stroke the dough into a round shape and cut the pumpkin buns into wedges. Everything OK! Whatever lifts your sandwich! Or something similar.

After taking them out of the oven, I let them cool. And then it’s about the glaze.

The double glazing situation is also a direct copy of what Starbucks is doing. For my pumpkin scone recipe, I brush with vanilla glaze then I doctor up what’s left with cinnamon and turmeric. Yes, she turmeric. That’s how we get a bit of fall-ish color without having to resort to food coloring. Don’t worry, you can’t taste it.

How to make coconut flour scones

They are great to make and freeze. Just refrain from adding the glaze until they’re thawed and ready to serve. I’m thinking Thanksgiving morning breakfast, are you? Okay, okay, okay. Let’s get through Halloween first.

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