These Berrylicious Coconut Cream Scone Biscuits are a favourite to make in our house because not only are they mouth wateringly delicious, they are low in sugar and simple to make, meaning the little people in the family can enjoy baking and eating them too! They have a crunchy outer like a biscuit, and a soft fluffy inner like a scone. Best of all, they use simple pantry items, which I can guarantee most of us have on hand. They’re gluten free and low in dairy (although I’ve provided completely dairy free options too). I hope you and your family love them as much as we do!
Why use SodaStream sparkling water instead of lemonade in scone biscuits?
SodaStream sparkling water creates beautifully elasticised dough, similar to when you use lemonade in scones. I opt to make these with my SodaStream so that I can control the sugar input I want (if any!) and it’s another ingredient I already have on hand. Anyone with toddlers knows how handy it is to always have a few ingredients on hand for baking! Especially during COVID isolation!
Scone biscuits with whipped coconut cream and berries (gluten free with dairy free options)
- 170ml SodaStream sparkling water
- 2 tbs sugar OR baking stevia (sugar tastes better and this is only a small amount over the whole batch)
- 2 cups gluten free self-raising flour
- 60g unsalted butter OR cold coconut oil (I used butter to get a warmer colour in my scones – the coconut oil tastes good but leaves a fairly white looking scone).
- 140ml coconut cream
- ½ teaspoon salt
- Fresh or defrosted frozen mixed berries, to serve
- Coconut cream, chilled over night then whipped to serve
- To prepare the SodaStream sparkling water: Fill a Sodastream 1 Litre Bottle with cold water and carbonate.
- Preheat the oven to 200°C. Place the flour, sugar or stevia and salt in a large bowl.
- Cube the cold butter or coconut oil and add to the flour and salt mix. Use your fingers to rub butter into the mix until it resembles a rough breadcrumb.
- Add the coconut cream and the SodaStream sparkling water. Mix until a soft dough forms, then knead lightly until combined.
- Press the dough flat to around 2cm in thickness. Use a round cutter to cut out 8 scone biscuits and then place them on a baking tray.
- Brush the scone biscuits with coconut milk prior to baking.
- Bake for 15-20 minutes, or until lightly browned.
- Meanwhile make whip the coconut cream, as per suggestions below.
- Serve warm, with mixed berries and whipped coconut cream between two gluten free scone biscuits.
How to make coconut whipped cream
The image above and tips below are summarised from this post by Minimalist Baker.
- Use full fat coconut cream, not light coconut cream.
- Chill coconut cream overnight in the fridge. Keeping it cold will ensure it is hard enough to whip.
- 10 minutes before whipping, chill a large mixing bowl in the freezer.
- Only scoop out the cream and leave the liquid in the can.
- Whip with an electric mixer.
- See clumps? Keep whipping and scraping down sides, and add some of the reserved liquid from the can to soften the mixture and create more air!
- Use immediately, OR (our preferred) make ahead and chill for 4 hours + where it will firm up even more!
You can sweeten it with a tsp of stevia if you like, however I didn’t and with the berries and the scone biscuits it was sweet enough.
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