Weekend snacking: Zesty Coconut Orange Currant Scones
OK let’s be honest, we are snacking all-of-the-time right now! I’m finding myself snacking when I don’t even realize I am lol. Chips, nuts, beef sticks, cheese…. the COVID19 pounds is becoming realllll.
Anyway, I’m keeping myself up to date as I’m sure you all are too – on this pandemic – and truthfully, I get a little anxious and nervous. It’s normal to feel this way but again, I have to remind myself that we can’t focus on what we can’t control. Do what you can to help yourself and your family, and ultimately for the PEOPLE – which is to stay home!
On that note, I usually get to baking because it has always been my crutch when it comes to dealing with anxiety or feeling a bit stressed – baking is my go-to and has been since I can remember as a wee kiddo. It’s the best way to get your mind totally off of things and just focus on the baked good! And the deliciousness you’re going to enjoy!!
SO last week I made almond flour blueberry scones and I didn’t hate it, but I knew there was something off. I tested a new recipe, but this time without blueberries. I’ve researched and tested, that using whole (fresh) fruit with almond flour will result in a more moist baked good which is why you have to add in more flour (or add in coconut flour which absorbs more liquid). I decided I wanted to omit the fruit, and try dried fruit instead and see what the result was – dried currants (or you can use raisins).
Well the result is pretty amazing! Scones are not meant to be moist, like a banana bread or muffin. Scones are typically on the drier side but not like a biscotti either. There is definitely a balance when using almond flour, but I think I’ve created a great go-to recipe now. The beauty of this scone is that it uses orange zest, which brings ALL of the flavors together. I use toasted coconut flakes, added some spices that go well with orange like cinnamon and nutmeg. Et voila!
Zesty Coconut Currant Scones
Gluten free flavorful scones, perfect with tea or coffee for an afternoon snack! A wonderful unique combo of orange zest, toasted coconut and currants make this scone one of my favorites!
Dry Ingredients
- 2 cups almond flour
- 1 tsp baking powder
- 1/2 cup unsweetened toasted coconut flakes
- 1/4 tsp salt
- 1/3 cup currants or raisins
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
Wet Ingredients
- 3 tbsp melted and cooled unsalted butter
- 2 tbsp honey
- 1 whole egg
- 1 tbsp orange zest (or from one medium orange)
- 1 tsp vanilla extract
Preheat your oven to 350 F degrees and prepare a cookie sheet with parchment or silpat.
Toast coconut flakes by toasting over low-medium heat and stir constantly. It won't toast right away but once it does it burns quickly, so it's very important to stay at the stove and stir often. Remove from the stove as soon as most the flakes have turned light brown, the heat from the pan still continue to heat the flakes. Once flakes are toasted, pour everything into a separate bowl and set aside.
Mix dry ingredients except currants and whisk well and make sure there are no clumps. Almond flour and baking powder may be clumpy, it may be beneficial to run through a sieve. Add in toasted coconut and mix, then set aside.
Melt butter and let it cool. Mix all wet ingredients together, until well combined.
Pour in dry ingredients into wet ingredients and mix well. It should not be sticky and should be well combined at this point. Once mixed, toss in currants or raisins and fold into dough.
On the baking sheet, start molding your scones. Measure it to become a square, roughly 5×5 or 6×6 depending how thin or thick you'd like your scones. Flatten out the top of the scones.
Using a knife, slice the square from one corner to another (diagonally) on both corners. Next, slice the square in halves, you should end up with 8 total triangular pieces.
Space out your triangle scones around the baking sheet evenly, and pop in the oven for 13 minutes or until browned at the top.
Remove from the oven and let it cool on a rack. Store these in an air tight container for up to 3-4 days. Enjoy!
- The flavor really comes out from the orange zest so I highly recommend you do not omit this!
- Currants or Raisins will do well either way, it’s a personal preference
- Sweetened coconut flakes will result in a much more sweeter scone, I personally do not like sweetened coconut flakes and like the natural taste.
These will be used for dunking with tea or coffee and already looking forward to eating another one in a min. Enjoy a good snack, enjoy the weekend and make the best of the situation we are all currently in. Snack away!
Love,
Rina
