Coconut Flour Scones (egg free, gluten free, dairy free, low FODMAP, AIP, and SCD friendly)
My grandmother was from London, and I grew up eating loads of her homemade scones. So many, in fact, I may be part scone. But they were that good.
Sadly, I never got her recipe before she died. Death of loved ones is like that, you often don’t prepare (by say, collecting treasured recipes or writing down stories) because you refuse to admit they’ll leave you one day. Or, this was my story at least.
Nevertheless, it wouldn’t have mattered anyways since her scones were FULL of the things at least someone in my family cannot have. One is allergic to eggs, another to dairy, some of us to gluten, and one is on the SCD.
So, with my grandma’s scones in mind, I wanted to create a lovely scone recipe that had the same richness, moisture, and crumbly texture but without the (sadly delicious) allergens. If you’re in the same boat, looking for a dense little treat to hold you over, give these scones a whirl!
Important Baking Considerations
Cooking allergy-friends foods takes some skill, and science. For baking with coconut flour without egg, per this recipe, consider the following:
Keep the coconut milk full fat to help retain moisture! It’s the secret to cooking with coconut flour without eggs. Otherwise, the scones can more easily fall apart.
If you’re looking for more hold in order to take these scones packed for lunch, try mashing in an extra-ripe banana. It will impart a little banana flavor, but will also help hold the scones together for better travel.
Coconut Flour Scones (egg free, gluten free, low FODMAP, AIP, and SCD friendly)
Ingredients
- 1 1/4 cup canned coconut milk
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 1/4 c coconut flour
- 1/2 cup honey
- 1 tsp baking soda
- 1/2 tsp salt
- (Optional raisins or dried currants)
Instructions
- Preheat oven to 350. Lightly oil a baking pan or dish, or lay parchment paper.
- In a small bowl, mix together all of the wet ingredients: coconut milk, coconut oil, vanilla, apple cider vinegar, and honey.
- In another, larger bowl, combine the dry ingredients: coconut flour, baking soda, and salt.
- Pour the wet ingredients (and the dried fruit if you're adding to the recipe) into the dry ingredients and mix until the batter is not lumpy. The mixture will be very thick!
- Form into little scones patting the dough together into mini loaves.
- Place each scone on the baking tray and place in the oven. Bake for 10-15 minutes (depending on the size of your scones), or until a toothpick inserted into the middle of a scone comes out clean.
Based on 10 slices per loaf.