Whole Wheat Coconut Almond Scones
These Whole Wheat Coconut Almond Scones are a healthy breakfast treat flavored with coconut and almonds. These are delicious, moist, and definitely not the dry, crumbly scones you’re used to!
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 taste these babies and still say you don’t like scones.Print
Whole Wheat Coconut Almond Scones
- Prep Time: 25
- Cook Time: 14
- Total Time: 39 minutes
- Yield: 8 scones 1x
- Category: breakfast
- Cuisine: scones
- 1 ½ cups whole wheat pastry flour
- ¼ cup coconut flour
- ⅔ cup almond flour
- ¼ cup granulated sugar
- 3 tablespoons turbinado sugar
- ¾ cups (1 ½ sticks) cold butter, 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
- ⅓ cup heavy cream
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 8 whole almonds
- Unsweetened flaked coconut, for sprinkling
- Preheat oven to 425ºF. 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. The 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!
Keywords: scones, whole wheat, almond, coconut, breakfast, dessert
What lovely scones! Thanks for stopping by my blog the other day. (I love coconut too!)
I love this recipe! I am a big lover of coconut too, excited to try coconut peanut butter soon:-) Beautiful! Hugs, Terra
Looks like a great recipe! I am a scone lover so I am sure this will taste yum!
i too love coconut and this scones sure does sounds like filled with flavor and can imagine the texture it would give in every bite.
Can you please share the gluten free modifications?
Thanks — these look wonderful!
All you would have to do is replace the whole wheat pastry flour with an equal amount of your favorite gluten-free flour mix! Bob’s Red Mill is my favorite. Almond and coconut flour are naturally gluten-free, so no need to replace those!
Sounds like a perfect scone to me. Although with all the coconut and almond, I might be tempted to toss in a few chocolate chips.
Go for it! I was definitely tempted but I decided to keep up the whole “healthy-ish” act, haha! A drizzle of chocolate or some chocolate chips would definitely be a delicious addition to these!
These really look like perfect scones to me. I really like the recipes I’ve found here and I’ll definitely be back. This was my first visit to your blog and I really enjoyed the time I spent here. I hope you have a great day. Blessings…Mary
Coconut and I are tight :) I LOVE this recipe…will have to give it a go! Your pictures came out great.
These were delicious! However, I did make a few alterations because we didn’t have coconut flour or Greek yogurt on hand-
– I used 1 1/4 cups coconut cream plus a little coconut milk as a substitute for both the cream and the Greek yogurt – I used 1 cup almond flour in place of the coconut flour
– I added 1 – 1 1/2 cups dried blueberries and cherries to add some texture/flavor
– I also substituted 3/8 cup coconut sugar for the turbinado and granulated sugar
So glad you enjoyed them! Thanks so much for sharing your feedback, Brin.