These delicate scones showcase the unique properties of coconut flour, creating a tender crumb that pairs beautifully with tart-sweet dried fruit. Perfect for breakfast or afternoon tea.
Ingredients
- 3/4 cup Coconut Flour
- 1/3 cup Coconut Sugar Crystals
- 2 teaspoons Baking Powder
- 1/4 teaspoon Celtic Sea Salt
- 6 large Eggs
- 1/4 cup Avocado Oil
- 2 tablespoons Duck River Honey
- 1 teaspoon Vanilla Extract
- 1/2 cup dried blueberries
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- In a large bowl, whisk together coconut flour, coconut sugar, baking powder, and salt.
- In another bowl, beat eggs, then whisk in avocado oil, honey, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined. Fold in dried blueberries.
- Drop dough in 8 mounds onto prepared baking sheet. Bake for 18-22 minutes until golden brown and set.
- Cool on pan for 5 minutes before transferring to a wire rack.
Notes
- Try Dried Cranberries or Zante Currant Raisins for different fruit flavors.
- Add 1/2 teaspoon Ceylon Cinnamon for warmth.
- Coconut flour absorbs liquid differently than other flours, so don't substitute other flours without adjusting.
- Scones are best eaten the day they're made but can be stored covered for 2 days.
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