Scones are one of my favorite things to bake! They are also a family favorite weekend breakfast that we enjoy leftovers of the rest of the week! These lime coconut scones-gluten free are a new addition! Not only are they gluten-free but low fodmap too. So many people think you can’t enjoy things on a low fodmap diet, but this is yet another recipe to prove that this is not the case!
How to make sure scones turn out each time
The secrets to scones are butter! I have never made these with a butter replacement (thankfully I can eat butter), I imagine if you were to try you would need to use Earth Balance sticks and make sure to freeze in advance to mimic the texture of cold butter. The secret is to take out your butter right when you are ready for it. Some people will freeze the butter for 10 minutes before, but let’s be honest I never remember that step in advance, and on a Saturday morning with hungry bellies, there is no time for that extra time! I like to cut the butter into cubes and then add it to my flour mixture. I always use two knives and cut the butter into a crumbly mixture. Leaving some pieces of butter larger helps also give the gluten-free that crispy flaky texture of “regular – wheat” scones.
Cooking times will vary depending on the wetness or stickiness of the dough before cooking. Sometimes I may cut my triangles and leave them together to cook for 10 minutes and then pull them apart to cook for additional 12-15 minutes. If my dough isn’t too sticky I will pull the triangles apart and still cook for up to 22 minutes at times. I find when the scones are golden brown on the outside this is the perfect doneness. Oven temps also vary so this is another factor. In general, I find that GF baking often has to cook longer.
Possible Substitutions
- Butter substitutes – Earth Balance Sticks frozen will probably work best (I have never tried this so let me know if this works)
- Milk Substitutions – if you don’t have a problem with lactose try regular milk. I cannot digest lactose so I typically use Fairlife Milk. You could also try different milk substitute alternatives – oat, rice, etc. Be careful with almond milk though as only 20 almonds is a Low Fodmap serving so Almond Milk may be a trigger.
- Sugar substitutes – I have a fructose intolerance so I limit amounts of sugar. I typically will use dextrose (which is glucose) in my recipes. Feel free to if fructose is not an issue to use regular sugar.
Ingredients for Lime Coconut Scones – Gluten Free
- 2 2/3 Cup GF Flour (Bob Red Mill 1 to 1 flour)
- 1/2 cup dextrose (sugar substitute)
- 1 TBS GF baking powder
- zest of 2 limes
- 1 stick butter – cold and cubed
- 1/4 cup fresh squeezed lime juice
- 1/4 cup shredded coconut (I use TJ’s unsweetened coconut flakes)
- 3/4 cup Fairlife Milk or milk substitute (more as needed to reach desired consistency add 1 TBS at a time)
Lime Icing Ingredients
- zest of 1 lime
- 2 TBS lime juice fresh squeezed
- 1 Cup powdered sugar
How to Make Lime Coconut Scones – Gluten Free
- Preheat oven to 400 degrees F. Prepare a baking pan by lining with parchment paper and set aside.
- In a large bowl combine 2 2/3 cup GF flour, 1 TBS baking powder, 1/2 cup dextrose (sugar substitute), 1/4 cup coconut flakes and lime zest together.
- Add cubed butter to flour mixture and cut butter into mixture until resemble crumbly pea sized pieces of butter.
- Add 1/4 cup lime juice and 3/4 cup Fairlife Milk (milk substitute) and stir to combine until crumbly and starting to stick together. Combine rest of way into ball by kneading in bowl with hands.
- Move formed ball to parchment lined baking pan and flatten to form a 1 to 1/2 inch thick circle.
- Cut into 8 wedges and separate.
- Cook for 20-25 minutes, until lightly browned and cooked through.
- Remove from oven and cool slightly.
- While Scones cooking, make icing
- Combine 1 cup powdered sugar with lime zest together. Add 2 TBS lime juice until combined. If not desired consistency add additional 1 TBS milk at a time until reached.
- Drizzle icing over cooled scones and enjoy!
Additional Scone Recipes To Try:
- Meyer Lemon Lime Scones
- Meyer Lemon and Ginger Scones
- Best Blood Orange Scones
- Low Fodmap Orange Chocolate Chip Scones
Lime Coconut Scones – Gluten Free
Ingredients
- 2 2/3 cup GF flour (Bob Red Mill 1 to 1 GF flour)
- 1/2 cup dextrose (sugar substitute)
- 1 TBS GF baking powder
- 1/4 cup unsweetened flaked coconut
- 1 stick butter – cold and cubed
- zest 2 limes
- 1/4 cup lime juice – fresh squeezed
- 3/4 cup Fairlife Milk (milk substitute)
Lime Icing
- 1 cup powdered sugar
- zest 1 lime
- 2 TBS lime juice – fresh squeezed
Instructions
- Preheat oven to 400 degrees F. Prepare a baking pan with parchment paper and set aside.
- In a medium to large bowl combine 2 2/3 cup GF flour, 1/2 cup dextrose (sugar substitute), 1 TBS baking powder, lime zest, and 1/4 cup coconut flakes. Stir to combine.
- Add 1 stick of cold butter cubed the to flour mixture. Cut butter into flour mixture with two knives or pastry cutter until mixture is crumbly in nature and butter pea-sized.
- Add 1/4 cup lime juice, and 3/4 cup milk and stir until combined. The mixture should be slightly crumbly still but able to form mixture together into a ball with your hands by kneading together in a bowl. If not able to form into a ball and the mixture is too dry add 1 TBS of milk substitute at a time until desired consistency.
- Place the ball of dough on a parchment-lined baking pan and flatten it into a 1/2" disk.
- Cut the disk into 8 wedges and separate wedges to cook. Place in 400 degrees preheated oven and cook for 20-25 minutes until golden brown and cooked through.
- Cool to the desired temperature. While cooling make Lime Icing
Lime Icing
- Combine in a small to medium bowl 1 cup powdered sugar and lime zest. Stir to combine.
- Add 2 TBS lime juice until combined. If not desired consistency add additional lime juice or milk substitute 1 TBS at a time until reached. Drizzle over slightly cooled scones.
