Bakerita · by Rachel Conners
Whole Wheat Coconut Almond Scones
NUTRITION · PER SERVING39M COOK
CAL 20%·PRO 17%
CARBS 46G46% OF CAL
6G FIBER16G OTHER24G TOTAL SUGAR
FAT 23G51% OF CAL
13G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender scones made with whole wheat flour, coconut, and almonds, with subtle coconut extract flavor. Moist and crumbly, they are a satisfying breakfast pastry or snack.
mainamericanbaked good⚙️ food processor🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 ½ cups whole wheat pastry flour
- ¼ cup coconut flour
- ⅔ cup almond flour
- ¼ cup granulated sugar
- 3 tablespoons turbinado sugar
- ¾ cups 1 ½ sticks cold butter, cut into small pieces
- ½ cup unsweetened flaked coconut
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 6 oz container plain Greek yogurt
- ⅓ cup heavy cream
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 8 whole almonds
- Unsweetened flaked coconut (for sprinkling)
At a glance
PER SERVING · TIME 39M
CAL 20%·PRO 17%
CARBS 46G46% OF CAL
6G FIBER16G OTHER24G TOTAL SUGAR
FAT 23G51% OF CAL
13G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 14m
- Sodium
- 311mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 335mg
- Calcium
- 56mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 311MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.