Berrylicious Coconut Cream Scone Biscuits (gluten free with dairy free options)
Recipe type: Morning or afternoon tea
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
  • 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
  1. To prepare the SodaStream sparkling water: Fill a Sodastream 1 Litre Bottle with cold water and carbonate.
  2. Preheat the oven to 200°C. Place the flour, sugar or stevia and salt in a large bowl.
  3. 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.
  4. Add the coconut cream and the SodaStream sparkling water. Mix until a soft dough forms, then knead lightly until combined.
  5. 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.
  6. Brush the scone biscuits with coconut milk prior to baking.
  7. Bake for 15-20 minutes, or until lightly browned.
  8. Meanwhile make whip the coconut cream, as per suggestions below.
  9. Serve warm, with mixed berries and whipped coconut cream between two gluten free scone biscuits.
Recipe by Eat Pray Workout at