Best Coconut Flour Scones Or Blobs Recipes

COCONUT FLOUR SCONES (OR BLOBS)

Steps:

• Preheat oven to 400.
• With an electric mixer, beat together eggs, egg whites, applesauce, honey, and salt.
• 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.
• 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!
• By hand, mix in the berries/fruit/chocolate chips.
• 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.
• 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.
• Enjoy!

COCONUT SCONES WITH COCONUT GLAZE

Steps:

• Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
• Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into theflour mixture until just combined. Stir in the pecans; do not overmix.
• Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
• Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.

THE ULTIMATE COCONUT SCONES

Steps:

• Preheat your oven to 450°F Line a baking sheet with parchment paper or a Silpat.
• In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly. Add the shredded coconut and pulse 2-3 times, just to mix.
• Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated.
• Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!