Vanilla Coconut Scones

2013-11-23
  • Yield : 16
  • Servings : 16
  • Prep Time : 5m
  • Cook Time : 20m
  • Ready In : 25m

You want the easiest recipe with the greatest turnout? SCONES! I swear, these come together very quickly, they taste amazing and you get to get a little messy in the process. I’ve been loving making this bulk batch and sharing with family. They make for a lovely addition to any breakfast! 😀

Ingredients

  • 4 cups Flour
  • 1 1/2 cups Vanilla Almond Milk (or an non-dairy milk + tsp Vanilla Extract)
  • 4 tbsp. Sugar
  • 1/2 cup Coconut Oil (melted, can sub oil or vegan margarine)
  • 3 tbsp Coconut Flakes (optional
  • 1 tbsp Lemon Juice
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Vanilla Extract
  • Pinch of Salt

Method

Step 1

Preheat your oven to 375 degrees and line two large baking sheets with parchment paper.

Step 2

Measure out your non-dairy milk and lemon juice, mix together and set aside. This combo will act as your "buttermilk".

Step 3

In a large bowl, combine all your dry ingredients. Whisk together till everything is evenly dispersed. Add in your oil and "buttermilk" and mix till fully combined. You might want to use your hands.

Step 4

Lightly flour a countertop and divide your dough in half, evenly. Plop your dough onto the counter. you want to start forming the dough into a circle. Keeping the thickness as even as possible so everything cooks the same.

Step 5

Cut into 8 even triangles. Line your baking sheet, keeping them about 2 inches apart from each other. Then repeat with the other half of dough. Bake for 16-20 minutes, or until golden brown. Alternating baking sheets midway through.

Step 6

Finish off with extra coconut flakes, lime zest or a cup of coffee 🙂 Enjoy!

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Comments (10)

  1. posted by Harrie Mesman on November 23, 2013

    Could I replace the coconut flakes by organic dark chocolate flakes?

      Reply
  2. posted by Ken MacMillen on November 23, 2013

    Hello. Can you substitute the oil with something non-oil like apple sauce? If no what?

      Reply
    • posted by Margaret Chapman on November 26, 2013

      I believe so, I haven’t personally tried it though. But applesauce does typically make a get substitution. Let me know how it turns out 🙂

        Reply
  3. posted by zahir on November 25, 2013

    Just skip the sugar! Why the unneccessary poison? Everything else OK but better wholemeal flour, and what about gluten free flour like rice. Yum

      Reply
    • posted by Margaret Chapman on November 26, 2013

      I just want to point out this is a BUDGET friendly blog, the ingredients I list are the bare minimum. So while I appreciate your feedback, it’s quite unnecessary to attack me. I use all organic ingredients when I cook/bake, not everyone has the access or budget for. So I try to keep my recipes affordable (which is the point of this entire site) with easy to get ahold of items. If you want to skip sugar, that’s perfectly fine. I think they taste like biscuits without it, so I added a little sugar. This makes 16 large scones total, a few tablespoons is hardly poison, but that’s your opinion. Gluten free flour can obviously be used as a replacement, but it’s not something I list because I assume those gluten intolerant would just make the substitution themselves.

        Reply
      • posted by aj santiago on November 28, 2013

        you are awesome….I love scones!

          Reply
  4. posted by Theresa Nagel (@TheresaNagel) on January 13, 2014

    I made these last night for a mid night snack…yep that is how easy they are to make. I left out the coconut since I am not a big fan, then drizzled them with agave. SOOOOOO GOOOOD!

      Reply
  5. posted by Natalie on April 4, 2014

    Made this last night and they were just as good as when I made them for the first time a month ago! Very moist! 🙂

      Reply
  6. posted by Vicki Justice on October 9, 2017

    Don’t most scone recipes usually have an egg in them? Would this render them a little lighter? I made exactly by the recipe and they were very good. Left overs the next day were better. Just wondering. Thanks for this recipe, it’s the only one I gave with coconut oil. My others call for butter.

      Reply

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