These Whole Wheat Coconut Scones are not your average scone. They are made with whole wheat white flour, coconut oil and coconut milk for a dairy-free, delicious breakfast snack! These scones contain healthy fats from the coconut oil and coconut milk, 5 grams of protein and only 6 grams of sugar.
Okay peeps. I am so freaking excited to bring you these scones. Scones are lame, you say? NO. No they are absolutely not lame. When you nail a scone recipe and the results yield the perfect texture you were looking for, and you were able to make them whole wheat and use all coconut oil instead of butter, you get freaking excited, okay? OKAY. Now that that’s out of the way, let’s chat.
Where was I? Oh yes, these scones… they’re whole wheat. And they’re made with coconut oil. And they’re not dry, nor too moist. And they have a brilliant beyond brilliant texture. I was a little apprehensive about taking away ALL of the butter from a scone. Scones are kind of meant to be made with butter. But for the sake of attempting to make these dairy free and finding balance in baking, I went with my coconut-loving gut. I also decided now would be a good time to bust out some canned coconut milk. Most scone recipes call for heavy cream or at the very least a higher-fat milk. I thought I’d split the difference and use “lite” canned coconut milk, which still has a higher fat content than the carton non-diary milk sitting in my fridge.
So for these scones, you start with grated, frozen coconut oil. Say what? Yes. I learned from my Pal, as well as the one and only Sally, that scones are best made with frozen butter, or in this case coconut oil. So what you’ll want to do is actually measure out your coconut oil and transfer to a bowl where you can then easily remove it (as in, don’t just put your measuring cup filled with oil in the freezer or you may have a hard time removing the oil) and place in freezer for about 45 minutes to one hour.
GRATE THE COCONUT OIL
Once your coconut oil is frozen solid, you’ll grate it into your bowl of dry ingredients.
BLEND THE DOUGH
After you’ve grated the frozen coconut oil, use a dough blender to mix the coconut oil and dry ingredients to create a meal-like texture. (Alternatively you could use a food processor, but I enjoy using my muscles 😉 )
MIX YOUR WET INGREDIENTS
Now it is time for your coconut milk and egg to be mixed together.
Gently add your milk and egg mixture to your large bowl of dry ingredients until your dough forms (sorry I don’t have a picture).
SHAPE YOUR DOUGH INTO CIRCLE
Then you shape your dough into a large circle, about 3/4″ thick and 8-9″ in diameter. Leave about one tablespoon of the milk/egg mixture left in the bowl and brush your dough with it. I HIGHLY recommend doing this for the best texture.*
CUT YOUR DOUGH
Using a large, sharp knife cut your dough into 8 triangles.
What I like to do is first bake my scones for 20 minutes with the “pre-cut” dough. After 20 minutes I then pull them out of the oven to re-cut the scones and pull them apart slightly. (You can try pulling them apart before going into the oven, but I’ve found the dough is a little heavy to pull apart without ruining their shape. And if you cut down too far you’ll ruin your baking mat. Not that I’ve done that before…)
Then you’ll transfer the scones back into the oven for five more minutes to get the perfect texture on the edges.
Oh and I may have decided to add MORE coconut topping to some of the scones before they went into the oven initially.. I couldn’t help myself.
For the longest time I was so nervous about making scones. I guess I didn’t realize how simple they were really. Maybe not quite as simple as muffins, but definitely close to on the same page as cookies.
What I love about these whole wheat coconut scones is that the flavor is subtly sweet with just a small hint of coconut, and you can add any topping you want to jazz it up to your liking.
For me, that means almond butter and raw honey <3 YUM. (Guys my mouth is watering just looking at this picture.)
These Whole Wheat Coconut Scones are made whole wheat white flour, coconut oil and coconut milk for a delicious dairy-free snack.
- 2 cups whole wheat white flour
- 1/4 cup brown sugar* (or coconut sugar)
- 3 TBS unsweetened desiccated coconut (finely shredded)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil, frozen & grated
- 1 large egg
- 2/3 cup canned coconut milk (I used lite)
- 1 tsp vanilla extract
- 1/4 cup Unsweetened coconut flakes, for topping (optional)
- Preheat oven to 350F and line a large baking sheet with parchment paper or silicone mat.
- In a large bowl, add flour, brown sugar, coconut, baking powder, and salt. Stir until well combined and set aside.
- In a medium bowl, whisk large egg, canned coconut milk, and vanilla extract until combined, set aside.
- Grate your ½ cup of frozen coconut oil into large bowl of dry ingredients.
Using dough blender, work coconut oil into flour mixture until a grainy, meal texture forms.
- Add in egg/milk mixture to flour mixture, reserving 1 tablespoon to brush on dough*, and gently combine. Try not to over work the dough. The dough should be fairly wet and thick.
- Shape dough into large circle, about 8" in diameter, on prepared baking sheet.
Brush top of dough with reserve egg/milk mixture.
Top with extra coconut flakes if using.
Using a large, sharp knife, make 8 triangle slices into dough.
- Bake dough for 17-20 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 5 minutes, until edges and tops are lightly browned.
- Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
- Scones will stay fresh in airtight container up to 3 days. OR, you can double wrap scones with plastic wrap and store in freezer up to 3 weeks. Thaw at room temperature or in microwave.
*I have not tried this recipe with whole wheat, so I really can only recommend whole wheat white flour
-Prep time does not include freezing coconut oil
Making this recipe? I would love to see it!
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