Prepare to have your perception of scones completely transformed! These Whole Wheat Coconut Almond Scones are a delightful revelation, designed to defy every expectation of dry, crumbly baked goods. Infused with the tropical essence of coconut and the nutty richness of almonds, these scones offer a healthy, moist, and utterly delicious breakfast or snack option that you’ll crave again and again.

My Deep Dive into Coconut Obsession

My love affair with coconut runs deep. Seriously, it’s an all-consuming passion. Whether it’s fresh off the tree, toasted to golden perfection, dried into flakes, sweetened, unsweetened, or transformed into creamy milk, I adore it in every form. But when it comes to baked goods, coconut truly shines, imparting a unique fragrance and texture that’s simply unparalleled.

It should come as no surprise then that these whole wheat scones are absolutely bursting with coconut flavor. We’re not just adding a hint here; we’re going all in! This recipe expertly combines coconut flour for a subtle, earthy base, generously folded in unsweetened coconut flakes for texture and intense flavor, and a touch of coconut extract to ensure that tropical essence permeates every single bite. This triple threat of coconut goodness guarantees a deeply aromatic and incredibly satisfying scone experience.

The Perfect Pairing: Coconut and Almonds

As if the coconut wasn’t enough, we’ve introduced another classic companion: almonds. It’s a universally acknowledged truth that almonds and coconut are a match made in culinary heaven. Just think of the beloved Almond Joy candy bar – that iconic combination is proof of their synergy. In these scones, the almonds contribute not only a wonderful nutty flavor that complements the coconut beautifully but also a fantastic textural contrast. We use almond flour to enhance the scone’s tenderness and incorporate whole almonds on top for a delightful crunch in every serving.

This dynamic duo transforms a simple scone into a sophisticated treat. The earthy undertones of the almonds prevent the coconut from being overly sweet, creating a balanced and complex flavor profile that appeals to a wide range of palates. Each bite delivers a harmonious blend of chewy flakes, a tender crumb, and a satisfying almond snap, making these scones an unforgettable experience.

A Scone That’s Truly “Healthy” (By Our Standards)

The term “healthy” can be quite subjective, varying greatly from person to person. However, by my standards – and the philosophy behind Bakerita recipes – these Coconut Almond Scones absolutely qualify as a healthier choice. We’ve thoughtfully selected ingredients to maximize nutritional value without compromising on taste or texture.

Key to their healthier profile is the use of **whole wheat pastry flour**. Unlike traditional all-purpose flour, whole wheat flour retains the bran and germ of the wheat kernel, providing more fiber, protein, and essential nutrients. This makes the scones more satisfying and contributes to a sustained energy release. We also incorporate **Greek yogurt**, which adds moisture and a tangy richness while boosting the protein content. Combined with healthy fats from almonds and coconut, these scones offer a more balanced nutritional profile compared to many conventional baked goods. They’re a delightful way to start your day or enjoy a guilt-free indulgence.

Breaking the “Dry Scone” Stereotype

Let’s be honest, scones often get a bad rap. When many people hear “scone,” their minds immediately conjure images of dry, crumbly, flavorless bricks that require copious amounts of jam and clotted cream to be palatable. The common perception is often a hesitant “Ugh, I’ll just take a muffin instead.” But I’m here to tell you: these aren’t those scones. Please, I implore you, do not dismiss this recipe simply because it bears the name “scone.”

My mission with this recipe was to shatter that stereotype completely. These Whole Wheat Coconut Almond Scones are the antithesis of everything you’ve come to dread about scones. They are exceptionally moist, wonderfully fluffy, and brimming with such vibrant flavor that they stand proudly on their own. The unique blend of flours, the careful balance of fats and liquids, and the precise baking method all contribute to a scone that is soft, tender, and truly melts in your mouth.

Unforgettable Flavor and Texture

These scones are more than just moist and delicious; they offer a complexity of flavor and texture that will impress even the most discerning palates. Imagine a tender, slightly chewy interior, speckled with delicate coconut flakes, offering a subtle chewiness. Then, a hint of almond flour contributes to a delightful lightness, while the whole almond on top provides a satisfying crunch. The coconut and almond extracts ensure that the tropical and nutty notes are perfectly balanced and pronounced, creating a harmonious symphony of tastes. My dorm hall residents raved about them, and I’m confident you will too.

Beyond their incredible taste, these scones also offer versatility. While this recipe uses whole wheat pastry flour, the original intention was actually for a gluten-free version. With a simple substitution of your favorite gluten-free flour blend for the whole wheat pastry flour, these scones can easily be adapted to be completely gluten-free without sacrificing any of their amazing qualities. Just ensure your gluten-free blend is suitable for baking and has a good balance for structure.

So, I challenge you: take a bite of these delightful creations, and then tell me if you still don’t like scones. I’m willing to bet your opinion will change forever.

Rachel Conners

Whole Wheat Coconut Almond Scones

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Prep Time:

25 mins

Cook Time:

14 mins

Total Time:

39 mins

Servings:

8 scones

Ingredients

• 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

Instructions

1. Preheat oven to 425ºF (220°C). In a food processor, combine whole-wheat pastry flour, almond flour, coconut flour, both granulated and turbinado sugars, unsweetened flaked coconut, baking soda, baking powder, and salt. Pulse several times until all dry ingredients are well combined. Add the cold butter pieces and pulse until the mixture resembles coarse meal with pea-sized pieces of butter. Transfer this mixture to the freezer for 15 minutes to ensure it is thoroughly chilled. In a separate bowl, stir together the heavy cream, plain Greek yogurt, coconut extract, and vanilla extract. With the food processor running on low, slowly add the wet cream mixture through the feed tube until just combined. The dough will be quite wet.
2. Turn the dough out onto a lightly floured surface and gently knead it just a few times to bring it together. Be careful not to overwork the dough. Pat the dough into a large round, approximately 1-inch thick (you can make two smaller rounds if you prefer smaller scones). Using a sharp knife or a bench scraper, cut the round into 8 equal triangles. Carefully transfer the triangles to a baking sheet lined with parchment paper. Lightly brush the tops of the scones with a little extra heavy cream, sprinkle generously with unsweetened flaked coconut, and gently press one whole almond onto the top of each scone.
3. Bake in the preheated oven at 425ºF (220°C) for 12-14 minutes, or until the scones are golden brown on top and cooked through. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. These scones are best enjoyed warm, but also keep well at room temperature.

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Tips for Perfect Scones Every Time

Achieving truly exceptional scones is all about technique, especially when working with whole wheat flour. Here are a few crucial tips to ensure your Whole Wheat Coconut Almond Scones turn out perfectly moist and tender:

• Keep Ingredients Cold: This is perhaps the most important rule for scones. Cold butter creates steam in the oven, which leads to flaky layers. Cold Greek yogurt and heavy cream also help maintain the butter’s chill.
• Don’t Overmix the Dough: Overmixing develops gluten, resulting in tough scones. Mix just until the ingredients are combined. The dough will be a bit shaggy and wet, which is perfectly normal for a moist scone.
• Avoid Overworking: Once the wet ingredients are added, handle the dough as little as possible. A light knead on a floured surface to bring it together is all you need before shaping.
• Use Fresh Baking Powder and Baking Soda: These leavening agents are crucial for a good rise. Old leavening agents can lead to flat, dense scones.
• Accurate Flour Measurement: Especially with whole wheat and specialty flours like coconut and almond flour, measuring by weight (grams) is always more accurate than by volume (cups). If you don’t have a scale, lightly spoon the flour into your measuring cup and level it off.
• High Initial Heat: Baking at a higher temperature initially helps the scones rise quickly and get a beautiful golden crust, while keeping the inside tender.

Serving Suggestions & Variations

These Whole Wheat Coconut Almond Scones are fantastic on their own, fresh from the oven, perhaps with a cup of coffee or tea. However, you can elevate your scone experience with these serving suggestions and creative variations:

Serving Ideas:

• Simple Spread: A dollop of plain Greek yogurt or a light cream cheese spread can enhance their creaminess.
• Fruit Preserve: A vibrant berry jam or a tangy apricot preserve would beautifully complement the coconut and almond flavors.
• Honey Drizzle: A light drizzle of local honey can add a touch of natural sweetness.
• Tropical Fruit Salad: Pair them with a fresh fruit salad featuring mango, pineapple, and kiwi for a complete breakfast.

Recipe Variations:

• Chocolate Chip Delight: Fold in ½ cup of mini chocolate chips (dark or semi-sweet) into the dry ingredients for a decadent twist.
• Citrus Zest: Add the zest of one lemon or orange to the dry ingredients for a bright, refreshing aroma and flavor.
• Spice It Up: A pinch of cardamom or cinnamon in the dry mix can add warmth and depth.
• Glazed Finish: For an extra touch of sweetness and moisture, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or coconut milk and a splash of coconut extract. Drizzle over cooled scones.
• Nutty Swap: Experiment with chopped pecans or walnuts instead of whole almonds, or add a mix for more complexity.

Storage and Freshness

While these scones are undeniably best enjoyed on the day they are baked, you can certainly store them to savor for a few days:

• Room Temperature: Store cooled scones in an airtight container at room temperature for up to 2-3 days. They might lose some of their initial crispness but will remain deliciously moist.
• Refrigeration: If you need to keep them longer, store them in an airtight container in the refrigerator for up to 5 days. Warm them briefly in the oven or microwave before serving for the best texture.
• Freezing: Scones freeze beautifully! Once completely cooled, wrap individual scones tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat, thaw at room temperature or warm directly from frozen in a preheated oven (around 300°F/150°C) for about 10-15 minutes, or until heated through.

Whether you’re making them for a special brunch or just to have a wholesome treat on hand, these Whole Wheat Coconut Almond Scones are sure to become a cherished recipe in your kitchen. Enjoy the rich flavors and tender texture that redefine what a scone can be!