Coconut Almond Scones
Prep time
Cook time
Total time
These vegan coconut and almond scones are rich, tender, and full of flavor. Recipe adapted from The Cook's Illustrated Baking Book
Serves: 8 scones
For the scones:
  • 1½ cups all-purpose flour
  • ½ cup almond flour
  • 3 tablespoons cane sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 5 tablespoons coconut oil
  • 1 cup full-fat coconut milk
For the coconut glaze and almond topping:
  • 2 tablespoons full-fat coconut milk
  • ½ cup powdered sugar
  • ¼ teaspoon coconut extract
  • ¼ teaspoon vanilla extract
  • ½ cup slivered almonds
  1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flours, cane sugar, baking powder, and salt. Add the coconut oil and cut it in with a pastry blender until no large chunks of the oil remain.
  3. Stir in the coconut milk with a wooden spoon until a shaggy dough forms. Turn the dough out onto a countertop and form it into a flat circle roughy 8" across. Use a sharp knife to cut the circle into 8 relatively equal pieces. Use a bench scraper to scrape up each wedge and place it on the baking sheet.
  4. Bake for 13-16 minutes, until the scones are golden brown.
  5. While the scones bake, make the coconut glaze by combining the coconut milk, powdered sugar, coconut extract, and vanilla extract in a container with a pouring spout. If the glaze is too thick to pour, add a little more coconut milk.
  6. Toast the slivered almonds in a sautee pan over medium heat. Watch them carefully and remove them from the heat as soon as they become aromatic.
  7. Once the scones are done, cool them on the baking sheet until at room temperature, then drizzle with the glaze and top with the slivered almonds.
Recipe by Today We Bake at