Back with a new one. My parents, who so generously drove 14 hours down to see me managed to bring me some goodies from Canada. By goodies, I mean coconut flour! Super expensive here in the US (at least the ones I’ve seen), it’s much much cheaper in Canada at a wonderful store called Bulk Barn. Wish we had one here. Darn.

But back to the recipe. Now that I have my wonderful (cheap) coconut flour, it’s time for some baking! I stumbled upon this wonderful recipe and I knew I had to make it.

Now, I’d like to first make something clear – I absolutely will not post any recipes that I don’t deem wonderful. And when I first took these out of the oven and tried them, I thought I was going to have to exclude this from my page. They were dry, crumbly, and they had that strange coconut after taste reminiscent of bad sweeteners, for some reason. I was really disappointed, almost threw them out, but I decided to try and save them. Remember, keto baked goods almost ALWAYS taste better after a day, and so I fridged them, whipped up some cream cheese frosting (yes, I thought of Starbucks!) and wham bam thank you ma’am, they are now freakin’ delicious.

Trust me and the recipe! I was also at first doubtful that only 1/2 cup of coconut flour is needed, but boy was I proven wrong. Absolutely make sure you don’t over mix the batter, the crumbliness is what makes a scone a scone! I also frosted the scone before chilling it, and so the top cracked. Although in my directions below I advise you to frost after chilling, I think the cracked frosting has a sort of appeal, non?

Ingredients

(makes 10 petite scones)

Cinnamon Scone:

1/2 cup coconut flour (divided into 6 tbsp and 2 tbsp)

3/4 stick unsalted butter, chilled

2 tsp baking powder

1/4 tsp salt

1 tbsp ground flaxseed

1 tbsp ground cinnamon

2 eggs

1/3 cup heavy whipping cream

1 tsp vanilla extract

4 packets stevia (can use more if you like sweeter! I prefer a blander scone with sweet topping.)

Cream Cheese Frosting (Optional):

1/4 brick cream cheese (equivalently, 62.5 g)

1/4 stick butter (equivalently, 1/8 cup)

1 packet stevia

My stevia is equivalent to 2 tsp of sugar per packet, according to the box. If you use a different sweetener make sure to convert to the same amount of sweetness.

In a large bowl mix 6 tbsp of the coconut flour, baking powder, flax seed and salt together. Cut chilled butter into dry mixture using a pastry cutter or a mixer attachment (or a fork, if you don’t have either!) until the mixture forms coarse crumbs.

In another bowl cream together eggs, cream, vanilla and stevia. Add most of the wet mixture (save about 1 tbsp) to the coconut flour crumbs and mix until roughly combined. No need to over mix! Add the remaining 2 tbsp of coconut flour and cinnamon, mix until just combined. Again, do NOT over mix. Your dough mixture should be lumpy and slightly moist.

Preheat oven to 400 F (200 C). Shape dough into 10 triangular shapes by rolling into a circle, flattening and pinching three edges. Make sure to pack in the dough firmly or they will fall apart (which mine did, slightly). Brush triangles with the remaining wet mixture. Bake for 15-18 minutes, until the top of the scones are slightly browned. Remove from oven, and chill overnight. Serve by dusting with cinnamon and a packet of stevia (for the whole batch!) or with cream cheese frosting.

Cream Cheese Frosting:

In a bowl, combine cream cheese, butter, and stevia. Microwave for about 30 seconds if not softened already. Remove, mix, serve. You can frost the scones by dipping the top in and moving it around to coat the top.

Nutrition

Scone:

(Always something wrong how the organic coconut flour shows up. Listing is for 14 g per 2 tbsp: 56 g = 8 tbsp = 1/2 cup!

Frosting:

(Update: there was a mistake with the cream cheese input! It has now been fixed. 4 tbsp = approx. 2 oz = approx. 1/4 brick cream cheese)