Bring these Lemon Coconut Scones to your next coffee date for a sweet and hearty treat.
It’s been years since I've made scones and ever since I bought a baked donut pan to make Gretchen @kumquat ‘s Totally Coconut Donuts, I’ve been wanting to bake with coconut flour again.
Like most grain-free flours, you can’t swap coconut flour cup for cup for all-purposed wheat flour. And it turns out that coconut flour is very absorbent –in doing a little research, I found some recommendations for adding 4 – 6 eggs for every cup of coconut flour. Whoa.
Since I didn't want to make Totally Egg Scones (and I’m clearly no expert in the world of gluten-free baking), I decided to add in some oat flour to help with the absorption issue and to add bulk. Oat flour is not something you need to purchase, all you need are regular oats. Simply grind up the oats in a blender or food processor and voila, you've got oat flour. (I used gluten-free old-fashioned oats.)
The first batch I made was bit dry and I forgot to add the butter. The second batch fared better and ultimately, it's the lemon coconut yogurt icing that makes these scones special - without adding a ton of extra calories or sugar.
Now these scones are not overly sweet but that’s how I like them (if I want a sweeter baked good, I’ll just go for the donut.)
And the aroma of lemon with coconut is quite heavenly – perfect for a celebration, even if it's just the fact that the kids slept in and you can enjoy one of these with your favorite morning beverage uninterrupted.
A mother can dream.
Bring these Lemon Coconut Scones to your next coffee date for a sweet and hearty treat from @tspbasil Tweet this
Gluten-Free Lemon Coconut Scones
- For the batter:
- 1 cup gluten-free oat flour
- 2/3 cup coconut flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 lemon, zest
- 1 cup buttermilk or plain kefir
- 1 egg
- 3 tablespoons unsalted butter, melted
- 2 tablespoons honey
- For the icing:
- 1/2 cup Greek style vanilla yogurt
- 1/4 cup + 2 tablespoons unsweetened flaked coconut
- 1 tablespoon honey
- 1 lemon, zest and juice
- 2 - 3 tablespoons milk
Preheat oven to 425 degrees Fahrenheit.
In a large bowl, whisk together oat flour, coconut flour, baking powder, salt and lemon zest. In another bowl, whisk together buttermilk, egg, butter and 2 tablespoons honey. Mix wet ingredients with dry ingredients until just incorporated. Form dough into a ball and turn out onto a piece of parchment paper.
Pat dough into a 7½ -inch disc with about ½-inch thickness.
With a serrated knife, cut into 8 wedges almost all the way through (so wedges are still sticking together.)
Place onto baking sheet and bake for about 15 minutes or until the scones start to turn golden brown. Remove from oven and cool on a rack.
While scones are cooling, make icing by beating together yogurt, ¼ cup flaked coconut, 1 tablespoon honey, lemon juice and lemon zest. Mix in 2 to 3 tablespoons milk depending on how thick or thin you’d like the icing to be.
Before serving, spread icing over scones. Sprinkle with remaining 2 tablespoons flaked coconut. Cut scones all the way through and serve.