Thursday, 4 February 2016

coconut flour scones with honey-whipped coconut cream

i love quick breakfasts, and i love coconut. so, for my morning treat today i decided to whip up an individual portion of coconut flour scones.

these were so easy, and the recipe could be multiplied for however many scones you want. and they were perfect with honey-whipped coconut cream and some jam and marmalade, though you could use traditional cream, or cool them and just have them with butter, depending on your preferences...



coconut flour scones with honey-whipped coconut cream
based on the coconut flour biscuit recipe on the 'it takes time' blog
grain-free, gluten-free, sugar-free, paleo

makes 3 small scones

for the scones:
1/4 cup coconut flour
2 eggs
1/4 tsp bicarbonate of soda
a pinch of salt
2 tablespoons coconut oil, melted

for the honey-whipped coconut cream:
1 can of coconut milk
1 spoon of honey, to taste

1. preheat the oven to 200c.
2. combine all the ingredients in a bowl and mix with a whisk.
3. leave for about 5 minutes on the side.
4. divide the mix into 3 portions and shape them into rounds on a parchment-lined baking tray.
5. bake in the hot oven for 12-14 minutes, or until done.
6. whilst baking, take the can of coconut milk and open. spoon out the top half of the can, almost all of the harder 'heavy cream' into a bowl.
7. add the honey to the coconut cream and use a hand or electric whisk and mix until well combined and airy.
8. place the coconut cream in the refrigerator, until you're ready to enjoy with your scones.
9. serve the coconut scones, halved, spread with jam or marmalade and topped with the coconut cream.

cook's notes:
- you may want to use a mixture of coconut flour and ground almonds (almond flour) as the flavour and texture of the almond will enhance the scones (i'm definitely going to try this next time!)
- all coconut flours are slightly different, and so you may need to add in a little of your favourite milk or mylk to bring it to a less dry texture before you shape your scones.
- you could sprinkle almonds on top before baking, or add in some raisins or cranberries to the mix before baking (ooh, or chocolate chips, mmm)




these were so delicious and cream, and full of sustaining fat - meaning that i wasn't hungry all morning - a nice bonus.

currently reading: vogue, the january issue - loving the article about nudity by sophie dahl (who also happens to be one of my favourite cookbook authors)

1 comment:

  1. Made these the other day. They were amaaaaaze!!! Highly recommend!!! Ten of ten!!!

    ReplyDelete

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