Blackberry Scones with Coconut Flour

This recipe was not tested by Bob’s Red Mill. Gluten Free, High Fiber, Lactose Free, Soy Free.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 657
Rating: 2.73
You:
Rate this recipe!
Servings 12people
Submitted By Caroline Casey from Out of Liney
This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Lactose Free, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 657
Rating: 2.73
You:
Rate this recipe!
Servings 12people
Submitted By Caroline Casey from Out of Liney
This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Lactose Free, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F and cover a cookie sheet with parchment paper.
  2. In a large mixing bowl, combine all dry ingredients with a fork or whisk. In a separate bowl, combine all wet ingredients (everything left, except the blackberries).
  3. Thoroughly combine the wet and dry ingredients. When batter is homogeneous, gently stir in blackberries and form the batter into balls evenly spaced on the parchment paper.
  4. Bake for 18 - 20 minutes or until lightly browned.
Products Used in this Recipe
Recipe Comments

5 thoughts on “Blackberry Scones with Coconut Flour

    1. recipe specialist

      Thank you for your feedback. For this recipe you will want to make sure you’re using large eggs, and because coconut flour absorbs so much liquid, you may need to add extra if your dough is too thick.

      Reply
    1. recipe specialist

      Hi Laura,
      Thank you for your comment. We’re sorry this recipe did not work for you. Please let us know if there is anything specific that you did not enjoy- we’re always looking for feedback on the recipes that we post.

      Reply
  1. Morgan

    I had great success with these scones! However, I added 7 eggs instead of 4. Would not have been successful had I not. I also took them out of the oven after about 20 minutes and pushed them down to make them less of a ball and more of a biscuit. They definitely bake for about 30 minutes but just use your best judgement. They turned out beautifully and people enjoyed them greatly! I also made a lemon zest glaze for some of them with a touch of powdered sugar, lemon juice, vanilla, almond extract, and water. Very delicious!

    Reply

Recipe Comments

Your email address will not be published. Required fields are marked *