Gluten-Free + Vegan Recipe | Toasted Coconut & Ginger Scones with Blood Orange Glaze

by Courtney West on January 21, 2014

IMG_0068 I love the cold weather winter brings, but after enduring several weeks of hearty and warming fare, I start craving something fresh and bright.  Luckily, winter citrus is in season and has been readily available at the market.  I’ve been going through it like crazy, eating it like candy and juicing it whenever I get the chance.

I finally got my hands on some gorgeous blood oranges the other day and I knew I had to incorporate them into something besides a glass of juice.  Their beautifully hued juice and zest ended up in a glaze for some hearty toasted coconut and ginger scones.  The flavor combination is spot on for bringing you out of a mid-winter slump or for just brightening your day :)

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Toasted Coconut & Ginger Scones with Blood Orange Glaze

Makes 6 medium/large scones


for the scones

for the glaze

  • zest of 1/2 a blood orange
  • 1 tbsp fresh blood orange juice
  • 6-8 tbsp powdered sugar

IMG_0033 Instructions:

Preheat your oven to 375 degrees and line a baking sheet with parchment or a silpat.

Combine the flours, baking powder, salt, psyllium, and coconut sugar in a bowl.  Add the coconut and ginger and mix until they are evenly distributed in the flour mixture.  Add the coconut milk and coconut oil and stir them into the flour mixture until they have been absorbed and the dough comes together.

Using a lightly greased 1/4 cup measure, portion out rounds of the dough, then place them on your prepared baking sheet.  You should get 6 scones.  Bake the scones for 18 to 20 minutes until they are golden and the tops are firm to the touch.  Cool on the scones on the sheet for 10 minutes before moving them to a cooling rack.

While the scones are cooling, combine the blood orange zest, juice, and 6 tsbp of the powdered sugar.  Whisk the mixture until it thickens.  If it looks runny, add more powdered sugar a bit at a time until the glaze is thick but still pourable.  Drizzle the scones with the glaze.  The glaze will take about 30 minutes to harden.  Store leftovers in an airtight container.

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About Courtney West

Hi I’m Courtney! I'm the owner and creator behind Sweet Miscellany, a very small baking venture based out of Longview, Texas. I specialize in creating vegan, wheat free, and gluten free treats as well as seasonal jams and preserves. Originally I began with the intention of creating healthier sweets made from whole foods and "better for you" ingredients. As my brother, sister, and I had to give up gluten, I began to see the need for more gluten free, wheat free, and vegan baked goods. My baking evolved (and is still evolving) to be able to provide a wide variety of baked goods and desserts to those that may not be able to enjoy conventional sweets. Having to be gluten free or choosing to be vegan (or being both!) should not mean that you have to be deprived of anything, especially dessert! The transition to baking gluten free and vegan has been quite the learning process, but it has taught me that anything is possible as long as I keep at it.

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  • { 1 comment… read it below or add one }

    Emma January 22, 2014 at 5:35 am

    These are so so pretty! Those flavours must be gorgeous together too. I haven’t had any blood oranges yet this season but I better hurry as they’re always gone in a flash.


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