Google+ Allergy-Free Vintage Cookery: Gluten-Free Coconut Lime Scones


Saturday, August 20, 2011

Gluten-Free Coconut Lime Scones

I'm still on my teatime kick, and am proud to finally be able to share this gluten-free, dairy-free, egg-free and corn-free concoction that actually looks and tastes like a traditional scone!  These Coconut Lime Scones use a combination of several gluten-free flours (boy, before I started trying to bake without gluten I had no idea how uniquely these different flours can act) and after many tries I think I've finally hit on proportions that act politely and don't spoil my teatime by crumbling to bits :)  Teatime is no place for bad manners.

Instead of sugar, there is agave nectar, so you can feel somewhat healthy, and instead of butter I used coconut milk.  This is a dense scone on purpose, as many gluten-free flours used without eggs or xanthan gum can be much too delicate to handle.  (I skipped the xanthan gum because it's corn-based, and used corn-free baking powder as well).  The extra liquid helps bind everything together so you can actually pick it up and eat it!

Coconut Lime Scones

1 cup oat flour
1/2 cup coconut flour
1/2 cup brown rice flour
1 Tbsp baking powder (corn free)
1/2 tsp salt
1/4 tsp nutmeg
1 1/4 cup coconut milk
1/4 cup agave nectar
juice of 1/2 lime
1/2 cup + 1/4 cup coconut flakes

Combine the three flours, the baking powder, salt and nutmeg in a large bowl.  In your 2-cup measuring cup, pour the coconut milk, then the agave nectar, then the lime juice, and stir.  Pour into dry mixture and stir.  Add 1/2 cup coconut flakes.  Scrape the batter directly onto a baking sheet and form by hand into a flat circle about 1 1/2 inches high.  Sprinkle the 1/4 cup coconut flakes evenly over the top.  Using a long bread knife, cut the uncooked dough into 8 triangles, and separate a little with the knife.  Bake at 425 degrees Fahrenheit for 15 minutes.  Let cool on the tray for at least 15 minutes before cutting.

This recipe has been shared with Cybele Pascal's Allergy Friendly Friday and Wellness Weekend at Diet Dessert and Dogs and Pink Saturday at How Sweet the Sound and Gluten Free Wednesdays at the Gluten Free Homemaker and Themed Baker's Sunday at Cupcake Apothecary.


  1. Those look refreshing and delicious! I have to stay away from rice flour myself, but might try to tweak your yummy recipe a bit!

  2. Welcome to your first Pink Saturday, Lisa. I am so glad you joined us, and I hope you will continue.

    The scones look and sound delicious. I love both coconut and lime.

    And, I love your polka-dot blog background.

  3. Ooh! I love scones. This vegan version of the scone looks really amazing! I have a vegan scone recipe too that is similar, but no lime. That sounds like a good addition.

    Thanks for the recipe!

  4. Congrats! You were featured in this week's Themed Baker's Sunday! Come on over and grab a I was Featured Button and link up another recipe for this next weeks linky party; the theme is Caramel! See you there!
    Cupcake Apothecary