Go Back
Diana@TheHouseofDee

Blueberry-Rum Coconut Scones

High protein breakfast scones with blueberries and a touch of rum.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 Scones
Course: Breakfast, Dessert
Cuisine: American, gluten free, International
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup coconut flour
  • 1 cup shredded coconut unsweetened
  • 3/4 cup butter unsalted, melted
  • 2 eggs
  • 1/3 cup coconut sugar
  • 1.5 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp rum essence
  • 1/4 tsp cardamom
  • 4 Tbsp powdered sugar regular or sugar free for glaze
  • 1 Tbsp coconut milk glaze
  • 1 drop rum essence glaze

Equipment

  • 1 food processor
  • 1 baking sheet
  • 1 spatula
  • 1 knife
  • 1 bowl

Method
 

  1. In a food processor, pulse together coconut flour, coconut flakes, sugar, salt, cardamom, and baking powder.
  2. Add butter, eggs, vanilla, and rum essence and pulse until a soft dough forms.
  3. Add blueberries and mix just to combine.
  4. Form a circle about 1 inch thick and cut across to make 8 scones.
  5. Transfer scones to a parchment lined baking sheet.
  6. Bake in a preheated oven at 350 degrees for about 18 minutes or until the tops are golden.
  7. Combine coconut milk with powdered sugar and a drop of rum essence and pour over the scones.