Gluten Free and Vegan Coconut Raisin Scone image

Welcome to the May Gluten-Free Ratio Rally! Lauren is the host this month, and our “assignment” was to make scones.

I’ll get to these coconut raisin scones in a moment but first let me tell you about the Ratio Rally.

The purpose of the Ratio Rally is to get us more comfortable and confident baking gluten-free by using ratios. What are ratios? Ratios are proportions of one ingredient to another. When you bake gluten-free by weights and ratios, you can let your creativity soar and customize recipes to your dietary needs and wants. I am new to baking this way and I am finding the Ratio Rally to be a little challenging, but also very fun.

Before I go on, I need to tell you that a couple of people had trouble with the moisture level/baking time in my April Ratio Rally banana bread recipe. This really bummed me out. Because the recipe worked so well for me, I think I gave you all the impression that baking by ratios is basically foolproof. Well, I guess it’s not. Or maybe it is, but my recipe just wasn’t quite right. If you made that recipe and it didn’t work out for you, I really am sorry. It’s important to me to become a better gluten-free baker and I want to develop my own recipes. Which means I need to keep working at it. I stuck a little note at the top of the post and I am going to be re-testing it a few more times to make sure it really is right. Just wanted you to know that…now back to the scones.

Unlike with the quick breads we made last month, we Ratio Rally-ers didn’t all use the same baking ratio for our scones. This is because there isn’t really an established scone ratio: there are more than a few ways to make scones, each of them delicious in their own way.

I’ve made and blogged about gluten-free scones before, and even though I loved that recipe, I’ll admit that those scones are more of a triangular shaped healthy oatmeal cookie than an “true scone”. And by true scone, I’m thinking of a classic British scone: those slightly sweet and rich creations made with cream. That’s the type of scone I wanted to make for the Ratio Rally.

On page 666 of Amanda Hesser’s fabulous Essential New York Times Cookbook, there’s a super simple recipe for Cream Scones, and in the headnote, there is a quote from Molly O’Neill stating “sugar and shape are the only difference between biscuits and scones”. Armed with this information, I turned once again to Michael Ruhlman’s book: Ratio and used his biscuit ratio as my starting point:

3 parts flour/1 part fat/2 parts liquid

After checking on my stash of gluten-free ingredients, I decided on a combination of almond flour (which I love because it’s nutritious and gives such wonderful results when used in gluten-free baking) and coconut flour (which I don’t use all that much, but which is very low in carbohydrates, high in fiber and is quite tasty). I went with two times as much almond flour (6 ounces) as coconut flour (3 ounce) for a total of 9 ounces. This meant that next I needed to choose my fat (1 part=3 ounces) and my liquid (2 parts=6 ounces). I was extremely curious about playing up the coconut flavor by using coconut milk as the liquid, and I liked the idea that the scones would then be vegan. Because coconut milk is so high in (all-natural and nourishing) fat, I decided to try the recipe with 9 ounces of coconut milk, thereby combining the fat and the liquid in one.

I completed the recipe by using raw, organic cane sugar as my sweetener and added some baking powder, a little salt and the raisins (I think candied ginger would also be great). The dough was soft and raggedy and tasted pretty good raw…I sprinkled some extra raw sugar over the top for a bit more sweetness and crunch, then put the scones in the oven and crossed my fingers they’d turn out well.

gluten free coconut raisin scones photo

When they emerged from the oven a short time later, these scones were everything I hoped they would be, and more. Tender and perfectly sweet from the raw sugar and the raisins with a pronounced but not overpowering coconut flavor: I hope you enjoy them as much as I did.

gluten free raisin scones picture

Recipe for Coconut Raisin Scones (Gluten-Free and Vegan)

Ingredients:

*6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups)
*3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup)
*2 teaspoons baking powder
*1/2 teaspoon fine sea salt
*1/3 cup raw, organic cane sugar plus another 1-2 teaspoons for sprinkling on top of the scones before baking
*9 ounces organic coconut milk (I used organic, unsweetened full-fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can)
*1/4 cup organic raisins

Directions:

1. Preheat oven to 400 degrees F.

2. Combine the almond and coconut flours in a medium bowl and whisk with a fork. Add the baking powder and the salt and whisk again.

3. Add the well-mixed coconut milk and the raisins to the flour mixture and combine with a wooden spoon (or your clean hands) until a soft dough forms. If the dough is too dry, you can add a bit more coconut milk; if it's too wet, add a bit more almond or coconut flour (I didn't need to do either of these...just making the suggestion, should your dough not look right).

4. Turn the dough out onto a baking sheet lined with parchment paper and flatten it into a thick circle. Cut the dough into eight equal triangle-shaped pieces, then sprinkle the top of the scones with the additional organic cane sugar (press the sugar down a little so it adheres to the scones).

5. Move the pieces apart a bit so the scones are separated from each other by an inch or two, then bake until they are starting to brown on top. Start checking at 15 minutes, but it may take them as long as 25 minutes to bake. Transfer to a rack to cool before serving.

Gluten Free and Vegan Scones photo

Make sure to check out all the other scones made by the Ratio Rally bloggers:

Amie of The Healthy Apple
Britt of GF in the City
Brooke of B & the Boy
Caleigh of Gluten-Free[k]
Caneel of Mama Me Gluten-Free
Caroline of The G-Spot
Charissa of Zest Bakery
Claire of Gluten Freedom
Erin of The Sensitive Epicure
Gretchen of Kumquat
Irvin of Eat the Love
Jeanette of Jeanette’s Healthy Living
Jenn of Jenn Cuisine
Karen of Cooking Gluten-Free
Kate of Katealice Cookbook
Lauren of Celiac Teen
Lisa of Gluten-Free Canteen
Lisa of With Style and Grace
Marla of Family Fresh Cooking
Meaghan of Wicked Good Vegan
Melanie of Mindful Food
Meredith of Gluten Free Betty
Mrs. R of Honey from Flinty Rocks
Peter and Kelli of No Gluten No Problem
Sea of Book of Yum
Shauna of Gluten-Free Girl and the Chef
Silvana of Silvana’s Kitchen -
Tara of A Baking Life
TR of No One Likes Crumbley Cookies
Wendy of La Phemme Phoodie

 

32 Comments

  1. 1

    Gluten Free Scones – Carrot and Raisin Scones — May 4, 2011 @ 6:03 am

    [...] Amie of The Healthy Apple made rice crispy scones Britt of GF in the City made blueberry buttermilk scones Brooke of B & the Boy made coconut scones Caleigh of Gluten-Free[k] made scones Caneel of Mama Me Gluten-Free made savory jalapeño cheese scones Charissa of Zest Bakery made amaretto soaked cherry and almond scones Claire of Gluten Freedom made strawberry banana scones Erin of the Sensitive Epicure made millet scones Gretchen of Kumquat made maple oat nut scones Irvin of Eat the Love made savory green garlic bacon thyme scones with white pepper maple glaze Jeanette of Jeanette’s Healthy Living made coconut pineapple scones Karen of Cooking Gluten-Free made oat scones with currants Kate of Katealice Cookbook made cinnamon fruit scones Lauren of Celiac Teen made scones (and was our lovely host!) Lisa of Gluten-Free Canteen made bisconies Lisa of With Style and Grace made lavender earl grey lemon scones Marla of Family Fresh Cooking made vegan avocado scones Meaghan of Wicked Good Vegan made scones Melanie of Mindful Food made hazelnut cream scones with blackberry jam Meredith of Gluten Free Betty made cinnamon raisin scones Mrs. R of Honey from Flinty Rocks made classic cream scones and almond fig scones Peter and Kelli of No Gluten No Problem made mesquite scones Sea of Book of Yum made classic british currant scones Shauna of Gluten-Free Girl and the Chef made scones Silvana of Silvana’s Kitchen made pecan streusel scones with cinnamon drizzle Tara of A Baking Life made ginger scones TR of No One Likes Crumbley Cookies made cinnamon pecan scones Wendy of La Phemme Phoodie made red velvet scones Winnie of Healthy Green Kitchen made coconut raisin scones [...]

  2. 2

    Ben — May 4, 2011 @ 6:11 am

    Hmmm those scones look delicious. Thanks for all the tips on gluten-free baking. I know they will come handy for me some day :)

  3. 3

    Pure2raw Twins — May 4, 2011 @ 6:45 am

    Scones look great. I have yet to try almond meal in my GF baking but I do love coconut flour!

  4. 4

    Vegan Avocado Scones Recipe: Healthy, Gluten Free, Low Fat Breakfast — Family Fresh Cooking — May 4, 2011 @ 7:20 am

    [...] Winnie of Healthy Green Kitchen – Coconut Raisin [...]

  5. 5

    Jeanette — May 4, 2011 @ 7:41 am

    Winnie,
    This scones look wonderful. I was wondering how coconut flour would work in a scone recipe, but hadn’t tried it yet. Loving all the interesting scone recipes in this Gluten-Free Ratio Rally!

  6. 6

    Classic “Cream” Scones – Gluten & Dairy Free | honey from flinty rocks — May 4, 2011 @ 10:12 am

    [...] Winnie of Healthy Green Kitchen – http://www.healthygreenkitchen.com/coconut-raisin-scones-gluten-free-and-vegan.html [...]

  7. 7

    Zest Bakery & Deli » Blog Archive » amaretto soaked cherry and almond scones — May 4, 2011 @ 10:21 am

    [...] Winnie of Healthy Green Kitchen – http://www.healthygreenkitchen.com/coconut-raisin-scones-gluten-free-and-vegan.html [...]

  8. 8

    RSA Now — May 4, 2011 @ 11:58 am

    Mmm this looks great! One of my closest friends is gluten-free so I’m always looking for new recipes to surprise her with ;)

  9. 9

    Lisa {With Style and Grace} — May 4, 2011 @ 12:28 pm

    Beautiful photos! I love the flavor combination, I’ll be giving these a try!

  10. 10

    melanie — May 4, 2011 @ 12:42 pm

    gorgeous scones! I love anything vegan – so I will be trying these next time ai have a craving for scones. your pictures are lovely.

  11. 11

    Caneel — May 4, 2011 @ 1:22 pm

    Oh these look and sound incredible – and I love that plate! Good visions of tea time coming to me reading through your post. Thank you!

  12. 12

    Cookin' Canuck — May 4, 2011 @ 6:47 pm

    Healthy oatmeal cookie or scone, these still look fantastic, Winnie. I haven’t tried my hand yet at gluten-free baking and I admire you for diving right in.

  13. 13

    Banana, Apple and Currant Scones, Gluten Free — May 4, 2011 @ 8:26 pm

    [...] Amie of The Healthy Apple made rice crispy scones Britt of GF in the City made blueberry buttermilk scones Brooke of B & the Boy made coconut scones Caleigh of Gluten-Free[k] made scones Caneel of Mama Me Gluten-Free made savory jalapeño cheese scones Caroline of The G-Spot made carrot raisin scones with cinnamon glaze Charissa of Zest Bakery made amaretto soaked cherry and almond scones Claire of Gluten Freedom made strawberry banana scones Erin of the Sensitive Epicure made millet scones Gretchen of Kumquat made maple oat nut scones Irvin of Eat the Love made savory green garlic bacon thyme scones with white pepper maple glaze Jeanette of Jeanette’s Healthy Living made coconut pineapple scones Jenn of Jenn Cuisine made banana apple & currant scones (that’s me, this post!) Karen of Cooking Gluten-Free made oat scones with currants Kate of Katealice Cookbook made cinnamon fruit scones Lauren of Celiac Teen made scones and hosted the event! Lisa of Gluten-Free Canteen made bisconies Lisa of With Style and Grace made lavender earl grey lemon scones Marla of Family Fresh Cooking made vegan avocado scones Meaghan of Wicked Good Vegan made simple scones with clotted cream and strawberry jam Melanie of Mindful Food made hazelnut cream scones with blackberry jam Meredith of Gluten Free Betty made cinnamon raisin scones Mrs. R of Honey from Flinty Rocks made classic cream scones and almond fig scones Peter and Kelli of No Gluten No Problem made mesquite scones Sea of Book of Yum made dairy free scones Shauna of Gluten-Free Girl and the Chef made currant scones Silvana of Silvana’s Kitchen made pecan streusel scones with cinnamon drizzle Tara of A Baking Life made ginger scones TR of No One Likes Crumbley Cookies made cinnamon pecan scones Wendy of La Phemme Phoodie made red velvet scones Winnie of Healthy Green Kitchen made coconut raisin scones [...]

  14. 14

    Jenn — May 4, 2011 @ 8:55 pm

    These look wonderful Winnie! Love your nice & neat ratio too, mine ended up being a bit complicated…

  15. 15

    Almond Fig Scones – Gluten & Dairy Free | honey from flinty rocks — May 5, 2011 @ 5:07 pm

    [...] Winnie of Healthy Green Kitchen – http://www.healthygreenkitchen.com/coconut-raisin-scones-gluten-free-and-vegan.html [...]

  16. 16

    Ann — May 5, 2011 @ 8:40 pm

    At last something I can make for my gluten-free, dairy-free daughter!! And what beautiful plates, I would love to know what kind they are or the pattern name.

  17. 17

    gretchen — May 5, 2011 @ 9:12 pm

    pretty pretty… coconut and raisins are a great combo. and love the crunchy sugar topping. fantastic ideas!

  18. 18

    Karen Robertson — May 8, 2011 @ 6:19 pm

    I really need to try using coconut flour, your scones look lovely.

  19. 19

    Gluten-Free Ratio Rally: Scones | GF in the City — May 8, 2011 @ 9:18 pm

    [...] Charissa of Zest BakeryClaire of Gluten FreedomErin of the Sensitive EpicureGretchen of KumquatIrvin of Eat the LoveJeanette of Jeanette’s Healthy LivingJenn of Jenn CuisineKaren of Cooking Gluten-FreeKate of Katealice CookbookLauren of Celiac TeenLisa of Gluten-Free CanteenLisa of With Style and GraceMarla of Family Fresh CookingMeaghan of Wicked Good VeganMelanie of Mindful FoodMeredith of Gluten Free BettyMrs. R of Honey from Flinty RocksMrs. R of Honey from Flinty RocksPeter and Kelli of No Gluten No ProblemSea of Book of YumShauna of Gluten-Free Girl and the ChefSilvana of Silvana’s KitchenTara of A Baking LifeTR of No One Likes Crumbley CookiesWendy of La Phemme PhoodieWinnie of Healthy Green Kitchen [...]

  20. 20

    brooke @B & the boy! — May 9, 2011 @ 5:05 pm

    Obviously, I love anything that uses coconut flour. :) These look heavenly.

  21. 21

    Aggie — May 11, 2011 @ 7:57 pm

    These are beautiful!!!

  22. 22

    Homemade Breakfast Sausage | Healthy Green Kitchen — May 15, 2011 @ 9:31 am

    [...] up and served with eggs, of course…seen here with gluten-free biscuits I made by adapting the scone recipe I created for the gluten-free ratio rally (I used 6 ounces of almond flour, 3 ounces of brown rice flour, 1 tablespoon baking power, 1/2 [...]

  23. 23

    Kelsey @ Clean Teen Kelsey — June 29, 2011 @ 10:04 pm

    Do you think I can sub the almond flour with half white/half whole wheat flour or oat flour?

  24. 24

    GF Ratio Rally: Bisconies, Actually | Gluten Free Canteen — August 7, 2011 @ 6:46 pm

    [...] Winnie of Healthy Green Kitchen coconut raisin scone [...]

  25. 25

    Gluten/Dairy/Egg Free Vegan Coconut Pineapple Scones for the Gluten-Free Ratio Rally — October 12, 2011 @ 12:19 pm

    [...] scones Wendy of La Phemme Phoodie made red velvet scones Winnie of Healthy Green Kitchen made coconut raisin scones Information on Coconuts: U.S. News and World Report: Does Coconut Oil and Coconut Water Provide [...]

  26. 26

    Easter Brunch « Allergic Adventures — April 6, 2012 @ 1:39 pm

    [...] Coconut Scones (recipe is for raisins, but I think I’ll use [...]

  27. 27

    Christian — April 18, 2013 @ 5:41 pm

    Thanks for this recipe. When should we add the sugar?

  28. 28

    olivia — May 27, 2013 @ 9:24 pm

    Just tried this scone recipe — they are in the oven now. I had the same question about the sugar — I used coconut sugar instead and added it to the dry ingredients along with the baking powder and sea salt. The mixture looked a little dry after adding the coconut milk so i added one egg (beaten) as well. No longer vegan but still gluten and dairy free. Fingers crossed they turn out as delicious as I hope!

  29. 29

    Gluten-Free Pecan Streusel Scones | Silvana's Kitchen — July 8, 2013 @ 11:47 am

    [...] Winnie of Healthy Green Kitchen - http://www.healthygreenkitchen.com/coconut-raisin-scones-gluten-free-and-vegan.html [...]

  30. 30

    tammy dougherty — November 11, 2013 @ 11:51 am

    What would you say the carb count for one serving is, for those of us who are diabetic?

  31. 31

    Veronica Lovejoy — November 11, 2013 @ 1:06 pm

    Could you please consider using the metric system. On Facebook your recipes are global. I think the USA is the only place in the world that still uses ounces.

  32. 32

    41 Scrumptious Ways To Make Scones For Your Sweetie | GossipViews.com — February 10, 2014 @ 3:21 pm

    […] healthygreenkitchen.com […]