Nectarine Coconut Peanut Flour Scones Recipe

 

 

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.

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.

 

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.

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.