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Coconut Flour Scones (Or Blobs)

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“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 :)”
READY IN:
8mins
SERVES:
12
YIELD:
12 blobs
UNITS:
US

Ingredients Nutrition

  • 2 eggs
  • 1 12 cups egg whites
  • 12 cup applesauce
  • 12 cup honey
  • 12 teaspoon salt
  • 23 cup coconut flour
  • 12 teaspoon baking powder
  • 1 cup blueberries (or finely chopped fruit of your choice, could also use chocolate chips!)
  • 1 12 teaspoons cinnamon (optional, if you prefer a bit of spice, I make it both ways)

Directions

  1. Preheat oven to 400.
  2. With an electric mixer, beat together eggs, egg whites, applesauce, honey, and salt.
  3. 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.
  4. 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!
  5. By hand, mix in the berries/fruit/chocolate chips.
  6. 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.
  7. 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.
  8. Enjoy!

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