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5 from 8 votes

Gluten Free Almond Joy™ Scones

These delightful scones are the perfect morning treat. 
Course Breakfast, Brunch, Dessert, Snack
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 Scones

Ingredients

  • 2 Cups Shredded Coconut Broiled (Divided)
  • 2 1/4 Cups Gluten Free All Purpose Flour Blend
  • 2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • Dash Salt
  • 1/4 Cup Vegan Butter Regular butter works fine too, or Coconut Oil
  • 1/4 Cup Sugar
  • 1 TBSP. Apple Cider Vinegar
  • 1/2 Cup Almonds
  • 1/2 Cup Chocolate Chips
  • 3/4 Cup International Delight® Almond Joy ™ Coffee Creamer

Glaze

  • 2/3 Cup Powdered Sugar
  • 2 TBSP. International Delight® Almond Joy ™ Coffee Creamer

Instructions

Toasted Coconut

  • Turn your oven onto the high broil setting. Pour 2 cups of shredded coconut onto a baking sheet lined with parchment paper. 
  • Place into the oven and broil for 2-3 minutes watching with the oven light on the entire time. 
  • Remove from oven and set aside. You will use 1 cup for the batter and 1 cup to sprinkle on top of the scones. 

Scones

  • Preheat oven to 350 degrees F.
  • In a medium sized bowl combine the flour, baking powder, baking soda, salt and sugar. Whisk until well incorporated. 
  • Add butter and cut with a pastry blender until butter is blended. 
  • Add Apple Cider Vinegar, and blend with a large spoon. 
  • Add 1 Cup of Toasted Coconut, Chocolate Chips and Almonds. Mix. 
  • Add the International Delight® Almond Joy™ Coffee Creamer and mix with a large spoon until the batter is mixed well. 
  • Spoon about 1/4 cup of batter onto a baking sheet lined with parchment paper. You can use a spoon to shape the scones if you desire. 
  • Bake for 20 minutes. 
  • Allow the scones to slightly cool and then top with glaze and the remaining toasted coconut. 

Glaze

  • In a bowl combine the powdered sugar and International Delight® Almond Joy™ Coffee Creamer. Mix with a spoon. Set aside until the scones are ready.