Blackberry Scones with Coconut Flour

by Guest in Featured Articles, Gluten Free, Recipes

This lovely recipe for Blackberry Scones comes from Caroline Casey of Out of Liney, the impeccably-punctuated culinary tale of Caroline in New York City. Nothing is off limits to this high-raw, organic, gluten-free vegetarian chef who emphasizes fair-trade ingredients. Check her out on Twitter @OutofLiney. Enjoy these scones as part of our month-long celebration of coconut flour!

Blackberry Scones with Coconut Flour

For 12  sizeable scones.
  • 2 cups + 2 Tbsp Coconut Flour
  • 1/2 cup blanched Almond Flour
  • 2 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 4 Eggs, lightly beaten
  • 1-3/4 cup Almond Milk
  • 1/2 cup Coconut Oil or Butter
  • 3/4 Date Sugar
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Vanilla Extract
  • 1 tsp Almond Extract
  • 3/4 cup Blackberries
Preheat oven to 350°F, and cover a cookie sheet with parchment paper. In a large mixing bowl, combine all dry ingredients with a fork or whisk. In a separate bowl, combine all wet ingredients (everything left, except the blackberries). Thoroughly combine the wet and dry ingredients. When batter is homogeneous, gently stir in blackberries, and form the batter into balls evenly spaced on the parchment paper. Bake for 18-20 minutes or until lightly browned.
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4 Responses to “Blackberry Scones with Coconut Flour”

  1. These are very good. I have a few suggestions though: making them no more than 1.5″ in high since the middle of the dough will often be more ‘spungy’ than the outer layers. And form the dough into a wheel and cut slices from it, rather than just forming a ball; it tends to help them cook for evenly.

    I used coconut palm sugar as a substitute for date sugar and it made for a tastier scone.

  2. I made these scones and they were delicious! Something really strange happened though. I left them on my counter, covered with foil, for a few days. After about 3 days I put them in the freezer to preserve them. Tonight I went to eat one out of the freezer and they tasted TERRIBLE! It’s like some sort of reaction happened in them that changed the chemistry of the scones. I remember that when I transferred them from the foil to the freezer, inside the foil was really warm and there was condensation on the foil, like the scones had been giving off some sort of gas…it was so weird, but now I’m sad I have to throw away the scones! I can’t even eat them! Any ideas as to what may have happened??

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