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Challenge: Reinventing Breakfast

Gluten Free Coconut Scones

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A light and buttery treat that is a brunch win!

Gluten Free Coconut Scones


  • 4 ¼ cups Cup4Cup flour
  • 2 tbsp. baking powder
  • 1 tsp. salt
  • ¼ cup granulated sugar
  • 2 cups shredded coconut
  • 3 sticks cold Kerrygold butter, cubed
  • 1 cup coconut milk
  • 4 eggs, beaten
  • 1 tsp. coconut extract


  1. Preheat your oven to 400 degrees and grease your scone pan.
  2. Combine flour, baking powder, salt, granulated sugar and coconut in a large bowl.
  3. Mix in the Kerrygold with an electric mixer until the mixture is crumbly.
  4. In a separate bowl, combine the coconut milk, eggs and coconut extract.
  5. Slowly add the wet mix to the dry mix until well blended.
  6. Take an ice cream scoop and put a dollop of mixture into each scone pan hole.
  7. Bake for 15 minutes, or until the tops are lightly golden brown.

Recipe Tags

Optional Glaze Topping:
2 tbsp. coconut milk
¼ tsp. coconut extract
¼ tsp. vanilla extract
¾ cup confectioner's sugar

sparkling sugar to garnish

1. Whisk all ingredients together in a small bowl. Drizzle on warm scones and garnish with sparkling sugar.


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