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 a 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 here.
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 that they’d turn out well.
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.
Coconut Raisin Scones (Gluten & Dairy Free)
- 6 oz 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 oz coconut flour I used Bob’s Red Mill brand, and this was equal to 1 cup
- 2 tsp baking powder
- 1/2 tsp 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 oz 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
- Preheat oven to 400 degrees F.
- 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.
- 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).
- 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).
- 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.