Dark Chocolate–Coconut Scones

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These wheat-free scones are perfect with a cup of coffee or tea. You can use carob chips to make them dairy free as well.

Difficulty: Medium

Hands-on: 20 minutesTotal: 45 minutes

Serves: 8

Ingredients

  • 1½ cups wheat-free, all-purpose flour
  • ¼ cup coconut flour
  • ½ tsp. xanthan gum
  • ¼ cup turbinado sugar
  • 2 tsp. wheat-free baking powder
  • ⅛ tsp. salt
  • ¾ cup finely shredded coconut, unsweetened
  • ½ cup coconut oil
  • 2 large eggs
  • ⅓ cup coconut milk
  • 1 tsp. wheat-free vanilla extract
  • ¼ cup dark chocolate chunks or chips
  • Coconut or additional turbinado sugar for sprinkling (optional)

Directions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper or use a silicone mat.
  • In a large bowl, mix together the flours, xanthan gum, sugar, baking powder, salt, and coconut. Work in the coconut oil until the mixture is crumbly.
  • In a separate bowl, whisk together the eggs, milk, and vanilla until frothy. Add to the dry ingredients, stirring until well blended. The dough will be sticky. Fold in the chocolate chunks.
  • Drop the dough onto the parchment paper or silicone mat and form into a circle in the center of baking sheet. Cut circle into 8 triangles. Sprinkle the scones with coconut or turbinado sugar if desired. Bake for 15–20 minutes, or until golden brown. Remove from the oven and let cool for 5 minutes before serving.

Recipe Information

Serves: 8

Ingredients

  • 1½ cups wheat-free, all-purpose flour
  • ¼ cup coconut flour
  • ½ tsp. xanthan gum
  • ¼ cup turbinado sugar
  • 2 tsp. wheat-free baking powder
  • ⅛ tsp. salt
  • ¾ cup finely shredded coconut, unsweetened
  • ½ cup coconut oil
  • 2 large eggs
  • ⅓ cup coconut milk
  • 1 tsp. wheat-free vanilla extract
  • ¼ cup dark chocolate chunks or chips
  • Coconut or additional turbinado sugar for sprinkling (optional)

Directions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper or use a silicone mat.
  • In a large bowl, mix together the flours, xanthan gum, sugar, baking powder, salt, and coconut. Work in the coconut oil until the mixture is crumbly.
  • In a separate bowl, whisk together the eggs, milk, and vanilla until frothy. Add to the dry ingredients, stirring until well blended. The dough will be sticky. Fold in the chocolate chunks.
  • Drop the dough onto the parchment paper or silicone mat and form into a circle in the center of baking sheet. Cut circle into 8 triangles. Sprinkle the scones with coconut or turbinado sugar if desired. Bake for 15–20 minutes, or until golden brown. Remove from the oven and let cool for 5 minutes before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories380
Total Fat25g
Saturated Fat21g
Cholesterol45mg
Sodium490mg
Total Carbohydrate34g
Dietary Fiber4g
Sugars12g
Protein6g