Ingredients:

  • 1/2 cup Coconut Flour (sifted)
  • 1/4 cup Erythritol/Monk Fruit Sweetener Blend (powdered)
  • 1 Tbsp Baking Powder
  • 1/4 tsp Sea Salt
  • 4 Tbsp Unsalted Butter (cubed, very cold)
  • 1/4 cup Unsweetened Shredded Coconut
  • Zest of 1 Large Lemon
  • 4 Large Eggs (room temperature)
  • 1/4 cup Heavy Cream or Full-Fat Almond Milk
  • 1/4 cup Powdered Erythritol/Monk Fruit Sweetener (for glaze)
  • 1-2 Tbsp Lemon Juice (freshly squeezed, for glaze)

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Combine Dry Ingredients: In the large mixing bowl, whisk together the sifted coconut flour, sweetener blend, baking powder, and salt.
  3. Cut in the Fat: Add the cold, cubed butter to the dry mixture. Use a pastry blender or your fingertips to quickly cut the butter into the flour until the mixture resembles coarse breadcrumbs.
  4. Add Flavour: Stir in the shredded coconut and lemon zest.
  5. Combine Wet Ingredients: In the small bowl, lightly whisk the 4 large eggs and the heavy cream (or milk) until just combined.
  6. Form the Dough: Pour the wet ingredients into the dry mixture all at once. Mix immediately using a spatula until just combined. The dough will be very sticky.
  7. Chill (Recommended): Cover the bowl and chill the dough for 5–10 minutes to allow the coconut flour to fully hydrate. This makes the dough easier to handle.
  8. Shape and Cut: Gently press the chilled dough mixture into a cohesive disc about 3/4 inch (2 cm) thick on parchment paper. Use a 2-inch cutter or knife to cut 8 scones. Press straight down; do not twist the cutter.
  9. Bake: Place the scones close together on the prepared baking sheet and bake for 20–22 minutes, or until the tops are golden brown.
  10. Cool: Transfer the hot scones to a wire rack immediately to cool completely.
  11. Prepare Glaze (If Using): Whisk the powdered sweetener and lemon juice together until smooth. Adjust juice volume drop by drop until you reach a thick, drizzly consistency.
  12. Glaze and Serve: Once the scones are cool, drizzle the glaze over the tops before serving.