Nectarine Coconut Peanut Flour Scones Recipe

July 24, 2014
Nectarine Coconut Peanut Flour Scones Recipe | fakefoodfree.com
 
 
After Tuesday’s pork chop post, I decided to switch gears with my peanut flour experiments and try something sweet and baked.

 

Scones remain my favorite type of pastry and recipes for them are also very easy to play around with. While breads and cakes can be tricky for getting the right rise and texture when mixing in alternative flours, scones are much more forgiving.

 

Peanut flour in scones creates delicious results. Even if you modify a recipe just a little by adding some, it gives them a lighter, crumbly texture and that expected mild nutty flavor.

 

Nectarine Coconut Peanut Flour Scones Recipe | fakefoodfree.com

 

For these scones, I modified a recipe from my book and I decided to incorporate coconut flour in this mix. It is another ingredient I’ve been testing out lately. If you haven’t used it, know that it has a bit of a grainy texture that really comes through when a baked good is warm. Once it cools, I find the density, texture and flavor it adds to be a winner. Just don’t expect these to be exactly like a standard bakery scone made with all-purpose flour.

 

They are delicious in their own unique way.

 

I kept some whole wheat flour in the mix to help with the binding and then studded the whole dough with chunks of sweet white nectarines and finely shredded coconut. Once they are out of the oven, let them cool completely before serving and handle carefully to prevent crumbling.

 

Nectarine Coconut Peanut Flour Scones

 
Makes: 8 scones

 

½ cup coconut flour
½ cup 28% light roast peanut flour
¼ whole wheat flour
2 tbsp unsweetened medium shredded coconut
2 tbsp coconut sugar
2 ¼ tsp baking powder
¼ tsp salt
¼ cup cold unsalted butter, cubed
2 small white nectarines, pitted and chopped
½ cup half and half
1 tbsp raw sugar

 

Preheat the oven to 400 degrees F.

 

In a large bowl, stir together the coconut flour, peanut flour, whole wheat flour, coconut, coconut sugar, baking powder and salt.

 

Add the butter and use a pastry blender or two knives to incorporate the butter into to the flour until it is well distributed and in pea-size pieces.

 

Gently stir in the nectarines. Add the half and half and stir until a dough forms. Shape  it into a ball and place it on a greased baking sheet, or a baking sheet lined with a silicone mat.

 

Press the dough into a circle with about a 6 ½-inch circumference.  Spread the raw sugar over the top and gently press it into the dough.

 

Nectarine Coconut Peanut Flour Scones Recipe | fakefoodfree.com

 

Use a dough cutter or knife to cut it into 8 equal pieces (like a pie).  Bake for 12 to 14 minutes until the edges begin to brown and scones are firm.

 

Remove from the oven and let cool completely before removing from the baking sheet to serve.

 

Nectarine Coconut Peanut Flour Scones Recipe | fakefoodfree.com

 
Disclosure: I was provided samples of peanut flour from Golden Peanut Company. I was not required to post about them and received no compensation for doing so. 
 
 
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  • Catherine July 24, 2014 at 10:34 am

    Wonderful for a good cup of coffee. Blessings, Catherine

  • Lori July 26, 2014 at 7:53 am

    Catherine – Definitely!

  • Corrin Radd September 20, 2014 at 12:28 pm

    Made these for breakfast today. Super yummy.

    • Lori September 26, 2014 at 8:08 pm

      I’m so happy to hear that! Thanks so much for letting me know!

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