Gluten free coconut blueberry scones recipe

Gluten Free Coconut Blueberry Scones

Hi everyone! Today I thought I would share this yummy coconut blueberry scones recipe. They’re so easy to make, really tasty and as a bonus they contain less carbs than ‘normal’ scones do.

And of course I’m using my all time favourite wet ingredient again: Greek style yoghurt. 😀 Honestly I’ve been using it in most of my baking experiments for a while (as some of you probably know if you’ve seen any of my previous baking posts lol) and it hasn’t failed me once. Not one single time! It’s like a magical ingredient in gluten free baking and I would highly recommend it to everyone! It always yields such a nice, soft texture.

Depending on what you want, you can play around with the ingredient ratio. Thanks to the desiccated coconut, these scones are already a bit lower in carbs than my ‘normal’ ones would be {recipe here}, but you can swap some more of the flour for coconut if you’re aiming for even less. But if lower calories is your main goal, you should put more flour than coconut. You can always add some coconut flavouring to compensate.

Basically desiccated coconut is a great low carb (and high fibre) alternative, but it’s considerably more caloric than gluten free flour! To give you an idea:

100g gluten free Doves Farm flour = 350 calories

100g desiccated coconut = 660 calories

That’s a huge difference, but when it comes to carbs and fiber, coconut definitely wins:

100g gluten free doves farm flour = 80g carbs / 5g fiber

100g desiccated coconut = 23g carbs / 16g fiber

A couple of other ways to bring the calories down, no matter which version you choose, are to put less butter, use low fat instead of full fat yoghurt or substitute some of the yoghurt for milk. Of course it affects the flavour to some extent, but I’ve made some before and they still tasted great. 🙂

Anyway, on to the recipe!

Gluten free coconut blueberry scones recipe

Gluten free coconut blueberry scones recipe:

Preparation time: 10 mins

Cooking time: 20-25 mins + 5-10 mins (after being turned over)

Temperature: 220C

Yields: 9 scones

Calories (per scone): 266

Carb content (per scone): 28g

Ingredients

  • 180g gluten free self-raising flour (I used Doves Farm)
  • 100g desiccated coconut
  • 50g caster sugar
  • 1/2 tsp baking powder
  • Pinch of salt
  • 75g butter
  • 225g plain full fat Greek style yoghurt (or 150g yoghurt + 75g milk)
  • 1 cup / 165g blueberries
  • 1 egg (to brush over the scones)
  • Cooking oil spray

Optional:

  • A few drops of coconut flavouring (to taste)

Notes:

. You may need more or less wet ingredients depending on what flour you use so add the yoghurt/milk slowly until it feels right. If the dough feels a little dry, add a tiny bit of water or milk, but be careful not to add too much!

.As I said above, you can also substitute part of the yoghurt for milk (about 1/3). I usually do that or half half with my normal scones, but I didn’t have any milk this time. And just adding yoghurt makes them that little bit simpler too. 🙂

Directions

  1. Preheat the oven to 220C and line a baking tray with parchment paper. Spray the baking tray with a cooking oil spray to prevent sticking even more)
  2. Sieve the flour and sugar into a bowl and add the rest of the dry ingredients (desiccated coconut, baking powder and pinch of salt).
  3. Add the cold butter and combine with your hands until you reach crumbly breadcrumb like texture. Like so:Gluten free coconut blueberry scones making process
  4. Add the yoghurt (and milk, if applicable) and mix well.
  5. Stir in the blueberries.Gluten free coconut blueberry scones making process
  6. Wet your hands slightly to prevent sticking, and grab a small handful of dough, working it with your hands to form a smooth scone shaped patty. Place on the baking tray and repeat with the rest of the dough.
  7. Beat one egg and brush some over the top of each scone.Brushing beaten egg over scone - gluten free coconut blueberry scones making processGluten free coconut blueberry scones making process
  8. Bake for 20-25 minutes on the middle shelf or until the top turns golden brown. Note: I decided to turn mine over and bake the bottom for an extra 5 minutes. Partly because my oven sucks and I also added a bit too much moisture. If yours feel a bit wet at the bottom, just turn them over and bake for a bit longer. 🙂
  9. Let the coconut blueberry scones cool down and store in an air tight container in the fridge.
  10. As it goes with most home baked goods (especially gluten free), leftover scones are best re-heated briefly in microwave first. 🙂

Gluten free coconut blueberry scones recipe
And there you have it, super easy gluten free coconut blueberry scones. 🙂

Enjoy!

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