spring is in the air, i can feel it! we had one beautiful spring-like day this past weekend & i am ready to put away all my winter gear. it has been a long winter so i think we need a little sunshine & warm weather to look forward to. these scones are packed with freshness from the citrus, strawberries & coconut. i used fresh strawberries, but any type of berry will work (even frozen). if you are going to use frozen berries though, be sure to defrost them to remove any excess water.
the dough is made with a blend of bob's red mill's all-purpose flour & organic coconut flour. if you are not familiar with coconut flour, it is a naturally gluten-free flour made from dried coconut meat. it yields a subtle coconut flavour to the scones & is rich in nutrients. i also stir in additional flaked coconut because i can't get enough coconut (sorry coconut haters). if you are looking to make the scones fully gluten-free, simply subtitue equal parts bob's red mill's gluten free 1 to 1 baking flour for the regular all-purpose flour.
lastly, i made a quick lemon glaze for the scones using a mixture of icing sugar, whipping cream & lemon juice. this is entirely optional! i love a good glaze, but if you are looking to reduce the sugar content for a quick morning treat feel free to leave it out. the sprinkle of turbinado sugar on top already adds a wondeful crunch!
ingredients
- 1 3/4 cups bob's red mill all-purpose flour (sub equal parts gluten free 1 to 1 baking flour)
- 1/4 cup bob's red mills organic coconut flour
- 1/2 cup turbinado sugar, plus more for topping
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- 1/2 cup cold butter, grated
- 1 teaspoon lemon zest
- 1/2 cup whipping cream, plus more for topping
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh strawberries, diced
- 1/2 cup unsweetened flaked coconut
- lemon glaze, for topping
directions
- preheat oven to 400 degrees. line a baking sheet with parchment paper.
- in a large mixing bowl add the flours, sugar, baking powder, salt & lemon zest. stir to combined.
- add the grated butter & work into the flour until a crumbly mixture is formed. fold in the strawberries & coconut.
- in a separate mixing bowl whisk together the eggs, cream & vanilla. transfer wet ingredients into the flour mixture & stir until dough comes together.
- turn out onto a floured surface & shape into a 1-inch thick rectangle. slice into 8 evenly sized triangles & transfer to prepared baking sheet.
- brush each scone with whipping cream & sprinkle with turbinado sugar.
- let chill in freezer for 15 minutes to firm up before baking.
- bake for 18-20 minutes, until the tops are golden brown.
- brush with lemon glaze if desired & enjoy!
this post was created in partnership with bob’s red mill!