Whole Wheat Coconut Almond Scones

I love coconut. Like really, really love coconut. I love it fresh, dried, sweetened, unsweetened, toasted, in milk form, and in any kind of baked good application.

Yeah, I really like it.

These scones, well, they're full of coconut.

They have coconut flour, coconut flakes, and coconut extract.

They're also chock full of almonds, because everyone knows almonds and coconut work well together. Ever heard of an Almond Joy?

These could also be considered “healthy”. Healthy is a subjective term. But in Bakerita standards, this recipe is definitely healthy.

Also! Don't hate on this recipe just because it's a scone. Scones have a gotten a bad rap. Most people think “scone” and think dry, crumbly, flavorless, ew, I'll take a muffin.

These scones are moist, fluffy, full of flavor, and absolutely delicious. They're complex in flavor and in texture, and everyone one my dorm hall raved about them. They're also easily made gluten-free (in fact, that was the original intention, but I realized I didn't have enough gluten-free flour mix).

I beg you to ta

ste these babies and still say you don't like scones.

Whole Wheat Almond Coconut Scones

• 1 1/2 cups whole wheat pastry flour
• ¼ cup coconut flour
• 2/3 cup almond flour
• ¼ cup granulated sugar
• 3 tablespoons turbinado sugar
• ¾ cups cold butter (1 ½ sticks), cut into small pieces
• ½ cup unsweetened flaked coconut
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 (6 oz) container plain Greek yogurt
• 1/3 cup heavy cream
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 8 whole almonds
• Unsweetened flaked coconut, for sprinkling

Preheat oven to 425*F. In a food processor combine whole-wheat flour, almond meal, coconut flour, both sugars, coconut, baking soda, powder, and salt. Pulse to combine. Add butter and pulse until mixture resembles coarse meal. Freeze for 15 minutes or until mixture is chilled throughout. Stir together heavy cream, Greek yogurt, coconut extract and vanilla extract. Turn on food processor and slowly add in the heavy cream mixture. Turn onto a lightly floured surface and knead gently until combined. Mixture will be wet.

Pat dough into a large round (or two if you want smaller scones) on a generously floured surface and cut into 8 triangles. Place on a lined baking sheet. Brush with a little heavy cream, sprinkle with coconut and top each scone with one almond

Bake at 425 for 12-14 minutes. Remove from oven and let cool. Enjoy!

Yields 8 scones