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Home Recipes Course Breakfast Scones Whole Wheat Coconut Scones [dairy-free]
DF Dairy Free VG Vegetarian

Whole Wheat Coconut Scones [dairy-free]

Jump to Recipe Rate Recipe
Posted:11/11/15
Updated:12/4/19

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.

Whole Wheat Coconut Scones on cooling rack

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.

Whole Wheat Coconut Scones on cooling rack

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.

Whole-Wheat-Coconut-Scones-Grated Oil

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 😉 )

dry ingredients in orange bowl

MIX YOUR WET INGREDIENTS

Now it is time for your coconut milk and egg to be mixed together.

coconut milk and egg in turquoise bowl and whisk

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).

I want to learn how to make the best whole wheat scones!
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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.*

Shape dough into circle

CUT YOUR DOUGH

Using a large, sharp knife cut your dough into 8 triangles.

cut dough into 8 slices

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…)

BAKE

Then you’ll transfer the scones back into the oven for five more minutes to get the perfect texture on the edges.

Whole Wheat Coconut Scones cut on silicone baking sheet

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.

These Whole Wheat Coconut Scones will knock your socks off #dairyfree
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COOL SCONES

Whole Wheat Coconut Scones on cooling rack

AND EAT!!!

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.

Whole Wheat Coconut Scones with nut butter on the top

For me, that means almond butter and raw honey <3 YUM. (Guys my mouth is watering just looking at this picture.)


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Whole Wheat Coconut Scones

Whole Wheat Coconut Scones
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★★★★★

5 from 3 reviews

These Whole Wheat Coconut Scones are made whole wheat white flour, coconut oil and coconut milk for a delicious dairy-free snack.

  • Author: Ashley
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 8 1x
  • Category: Breakfast

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 350F and line a large baking sheet with parchment paper or silicone mat.
  2. In a large bowl, add flour, brown sugar, coconut, baking powder, and salt. Stir until well combined and set aside.
  3. In a medium bowl, whisk large egg, canned coconut milk, and vanilla extract until combined, set aside.
  4. Grate your 1/2 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.
  5. 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.
  6. 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.
  7. 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.
  8. Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
  9. 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.

Notes

*Highly recommend brushing the dough with the egg milk mixture for best texture
*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

Nutrition

  • Serving Size: 1 scone
  • Calories: 312
  • Sugar: 7g
  • Sodium: 319
  • Fat: 17
  • Saturated Fat: 14
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 33
  • Fiber: 1
  • Protein: 5
  • Cholesterol: 23

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen


Whole Wheat Coconut Scones close up on cooling rack
Whole Wheat Coconut Scones with nut butter on white plate

So have I convinced you to try making scones yet?! Please say yes!

WHAT IS YOUR FAVORITE BAKERY ITEM?! Mine? COOKIES.

fit mitten kitchen

When you make these, be sure to tag #fitmittenkitchen so I can see! Nothing makes me more excited than seeing you peeps make my recipes 🙂 <3

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Whole Wheat Coconut Scones

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About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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Reader Interactions

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  1. Pal says

    11/15/2015 at 7:42 pm

    Made these suckers in a mini scone pan.. baked for ~14 minutes and they are PERFECT. Already tried one with honey and one with almond butter 😀 😀 xxxxxxx

    ★★★★★

    Reply
    • Ashley says

      11/16/2015 at 12:36 pm

      <3 YAY

      Reply
  2. Georgie says

    11/15/2015 at 10:24 pm

    Scones are my absoluuuute favorite. I just want to drive to your house and steal these… but I guess they’d be gone by now. I feel like I say this on everyone of your posts but I just cannot handle how good all your healthy baked goods look. They’re the perfect balance of an actual treat but lightened up without any crazy ingredients. I could gush all day about how amazing your recipes and blogs are but I’ll spare you. Just know that I’m probably your number one fan (maybe after your hubby who gets to taste test)

    Reply
    • Ashley says

      11/16/2015 at 12:38 pm

      Georgie you are seriously the best. I’m at a loss for words <3

      Reply
    • Pal says

      11/17/2015 at 12:21 am

      Also after me, of course 😉 😉 😉 <3 <3 <3 You should seriously bake some of her shit though, it's so boss!!!

      Reply
      • Ashley says

        11/17/2015 at 8:14 am

        lolol Pal, I love you 🙂

        Reply
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