Coconut flour has quickly become one of my favorite flours to play with. I wanted to create a recipe that featured this versatile flour in something savory. It works great in a lot of sweet treats but I wanted to see how it would shine in something other than cake or cookies. I was thrilled with how these scones turned out.
I used Bob’s Red Mill Coconut Flour. I am a huge fan of their products including their coconut flour. As they indicate on their blog:
Coconut Flour is a delicious, healthy alternative to wheat and other grain flours. It is very high in fiber, low in digestible carbohydrates, a good source of protein and gluten free. It lends baked goods an incomparably rich texture and a unique, natural sweetness. You can replace up to 20% of the flour called for in a recipe with Coconut Flour, adding an equivalent amount of additional liquid to the recipe.
I served these with our dinner. Not exactly the time I would normally serve scones but they were a great substitute for a traditional biscuit or roll. I intended to top them with a little bit of butter but they really didn’t need it. The flavors are very pronounced. No additional garnish was needed.
They are not the texture of a normal scone. They are dense and somewhat chewy. It may sound odd if you are used to flaky scones but it translates really well. Trust me.
Check out the recipe here.
Disclosure: I was provided with samples of Bob’s Red Mill products in order to develop this recipe. However, the opinions expressed in this post are my own.