Coconut Flour Scones

Light and flaky coconut flour scones with delicious blueberries and a lemon glaze. Step-by-step directions included. These scones are Paleo, nut-free, and gluten-free.

These coconut flour scones are tender and flaky. They are nut-free because they contain only coconut flour and tapioca starch. The tapioca starch helps give the scones a nicer texture than straight coconut flour.

These scones are perfect for breakfast or an afternoon snack with a coffee or tea.

I added blueberries to give these scones extra flavor and then topped it with a lemony glaze made of powdered sugar and fresh lemon juice. The lemon and blueberries taste amazing together.

You can also make these scones plain or use a different fruit. I made many batches plain and they tasted amazing. 

Coconut flour scone ingredients list

Scone batter:

• 3/4 cup coconut flour
• 6 tbsp tapioca starch
• ½ cup of sugar, coconut sugar, maple sugar or erythritol
• 4 tsp baking powder (did you can DIY baking powder at home?)
• ½ tsp sea salt
• ½ cup butter, cold
• 3 large eggs
• ½ cup coconut milk or heavy cream (you can also make your own coconut milk at home)
• 1 tsp vanilla extract (you can make DIY vanilla extract – it’s easy but does take a while!)
• 1 cup fresh blueberries 
• 1 tbsp butter or coconut oil for glazing batter (you can also make coconut oil at home!)
• 1-2 tbsp of sugar for sprinkling over top

Scone Icing:

• ½ cup powdered sugar
• 1 tbsp fresh lemon juice (about half a lemon) or store-bought

How to make coconut flour scones

The batter for these coconut flour scones is easy to make.

Simply mix the dry ingredients together and then add cold butter. The butter can be frozen or cold but never room temperature. You need to create flakiness in the scones so the butter needs to be as cold as possible, trust me it’s worth it!

You take the butter and crumb it with the flour mixture. I personally found this easier to do with cold butter instead of frozen butter. To crumble the mixture, you are taking a fork or pastry blender and pressing the butter into the flour mixture and it starts to look like crumbs. You do this until all of the butter is mixed into the flour mixture. Then, to keep the butter as cold as possible, I put the crumbled butter and flour mixture in the freezer while mixing the wet ingredients.

Next, you mix the wet ingredients together and pour over the crumbled butter mixture and then combine it all together to get a thick batter. Mix the batter with blueberries and shape into a disc.

Since this is a coconut flour scones recipe, you need to be gentle with the dough. I found it a lot easier to cut it into a wedge after the dough has been frozen. Then you can effortlessly cut it into a wedge. 

Looking for more coconut flour recipes? Check out these links:

• Coconut Flour Recipes: 50 Gluten-Free Recipes
• Coconut Flour Coffee Cake
• Easy Coconut Flour Sugar Cookies

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Coconut Flour Scones FAQ

How can I make this recipe dairy-free?

You can make this recipe dairy-free by using coconut oil instead of butter. Coconut milk instead of heavy cream. The coconut oil would need to be hard like butter so you can crumb it with the dry ingredients. 

How can I make this keto-friendly?

This coconut flour scones recipe can be made lower carb by using erythritol instead of sugar. You could try replacing the tapioca starch with almond flour but I did not test it out.

Can I use arrowroot starch instead of tapioca starch?

Yes, you can use arrowroot starch instead of tapioca starch in this recipe. I often use them interchangeably. 

Can I substitute almond flour for coconut flour? 

No, you cannot substitute coconut flour 1:1 for almond flour in this recipe. There are ways to convert a coconut flour recipe to an almond flour recipe but it would also require decreasing the eggs. Learn more about baking with coconut flour here.

I’m allergic to nuts. Is coconut a nut allergy?

If you are allergic to nuts it makes sense to wonder if you can eat anything made with coconuts. Coconut is not a botanical nut; it is classified as a fruit. If you are allergic to tree nuts, please talk to your allergist/doctor before adding coconut to your diet. 

I can’t eat eggs. How do I make this egg-free? 

I have never tested an egg-free version of this recipe. You can try replacing the eggs with a “chia egg”, bananas, applesauce, or whatever you usually use in place of eggs. The scones might be too brittle without eggs.

How to make an egg substitute:

• 1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.
• 1/4 cup ripe mashed banana replaces 1 large egg 
• 1/4 cup of applesauce replaces 1 large egg

How do I store these?

These coconut flour scones will last about 3 days if you store them in an airtight container in a cool place and about 5 days if you keep it stored in an airtight container in your refrigerator. You can also keep them stored in your freezer for up to 3 months. 

My batter is not thick like yours. How do I fix it?

Coconut flour can be finicky. If your batter is not as thick as the batter in the process photos, simply add 1 tbsp of coconut flour at a time until you have reached the desired consistency.

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