Recipe: Bulletproof Coffee Shop Scones

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Update: A lot of you were said the scones didn’t come out quite right. We believe the issue was with folding the scone dough. The folding process for scones is a little unusual. Consult a video guide if you’re having trouble and enjoy the recipe!


Good news! The Bulletproof Coffee Shop in Santa Monica is adding a new high-fat, low-sugar dessert to its menu. These scones are buttery, slightly sweet, baked with orange zest and coconut milk, and 100% Bulletproof. They’re perfect for a carb refeed day or an after-dinner treat.

Don’t live in Santa Monica? Don’t worry. You can make Bulletproof scones at home. The recipe is right here, fresh from the chefs at the coffee shop. Happy baking, and have a great week!


Bulletproof Orange Scones

Note: To switch things up, swap blueberries or raspberries for the orange zest. Xylitol will work in place of honey if you want to minimize sugar.

Prep time: 30 minutes          Cook time: 20 minutes          Total time: 50 minutes


  • 3 egg yolks
  • 80 grams honey (or xylitol)
  • 300 grams white rice flour
  • 150 grams coconut flour
  • 6 grams baking soda
  • 3 grams Collagelatin
  • 3 grams Vanillamax
  • 860 grams of unsalted butter
  • 3 grams salt
  • 100 grams coconut milk
  • Zest of 1 whole orange


  1. Sift together the dry ingredients.
  2. Cut the butter into small cubes and coat the pieces with the flour mixture; it should look like coarse crumbs.
  3. Make a well in the middle of the flour mixture and pour in the coconut milk, eggs, and honey.
  4. Mix everything together until it’s just barely incorporated. Be careful not to overwork the dough.
  5. Lay the dough out flat on a (rice) floured surface and fold it 4 times. You fold scone dough in an unusual way, and the recipe won’t turn out if you aren’t careful with it. Use a video guide if you want some guidance.
  6. Cut the dough into circles using a ring mold or the mouth of a glass.
  7. Once cut out, put the scones into the freezer and let sit for 20 minutes. Preheat your oven to 350 degrees.
  8. Place the chilled scones in the 350-degree oven and bake for 20 minutes.
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By Bulletproof Staff

  • Lisa

    I thought you were in the US! Don’t use a kitchen scale so won’t be able to try these. Good for professional bakers though!

  • Kelly Hayward

    I am hoping my scale is this precise. I was hoping to buy your products in CAD since you are in BC and the dollar is so bad.

  • Tara S

    For those without kitchen scales…there are tons of them out there for under $20! Don’t let that stop you! When it comes to gluten free/Paleo baking, they’re really a necessity. I got mine for $15 and use it WAY more than I thought I ever would.

    • Martina

      I’m often imprecise about recipes but I followed this to the letter with a kitchen scale. That is, until I got to mixing it all up and it was so crumbly I ended up adding more coconut milk. I think a few more guidelines would help – what texture we should be aiming for etc.

  • Wendy McFalda

    One stick of Kerrygold is 227gm. Two sticks of butter cannot be 860gm. How much butter should I use?

    • PghPammy

      I was wondering the same thing!

    • Wendy McFalda

      These came out like sawdust! The recipe is definitely off. I would love a corrected recipe!!!

  • Thank you, thank you for putting this recipe up in grams ( I wish the Bulletproof: The Cook Book was in grams – I do love it though). SO much easier to work with grams — it is universal, no questionable meanings: such a small bunch… in whose eyes and in which country?? With grams I can be sure I am getting it right.

    The only questionable item in this recipe is the butter: 2 sticks or 860g? I am Australia 2 ‘sticks’/blocks of butter definitely do not come to 860 g? As much as I love butter 860g is an awful lot!

    And how many scones does this recipe make?

    • disqus_4edJgaDE5F

      Butter was the red flag, more problems with the flours. I ended up adding more coconut milk since there was so much flour. The end result was crumbly, sandy, and falling apart. I made one baking tray of 15 and threw out the rest- at least two more trays worth of ingredients. Surprised bulletproof posted such a lousy recipe. Will be hesitant to trust further recipe postings.

      • PghPammy

        I questioned the flour too – specifically the amount of coconut flour. Coconut flour really uses up the liquid and most recipes call for just a Tbls or two.

  • PghPammy

    Dave what sort of cruel trickery is this?! You give us the cookbook in US equivalents but not this recipe?

    • charter11

      I have that same issue with his podcasts. I often get part of good information but the follow up to complete the information is not there. Not enough Dave’s in Bullet Proof. I have also noticed more spelling errors in his posts. He must be going 90 miles an hour but perhaps he needs to slow down a bit…especially if he is seriously trying to live to be 180.

  • Martina

    I tried this recipe today and it didn’t really work. Some more details would be helpful – when the mix is “barely incorporated” should it be sticky? Or a bit dry? Mine was on the dry, crumbly side. I added a bit more coconut milk. Where it says “fold 4 times” does this mean fold and flatten, or build it up? I ended up with a fairly dense substance that held together, barely. They didn’t rise. They were tasty though. I think with this kind of thing, a video would be useful.

  • John Smith


  • Ettie Horn

    I’m sure the butter in grams is a mistake it doesn’t make sense to use so much butter….
    What is the right amount?

  • Mandy Thomson

    I have a gluten free bakery, no way is this recipe going to work !

  • A P

    Why is it that Dave never chimes in to answer our questions? 🙁

  • Stevann Hamilton

    I followed the recipe and had the luxury of a gram scale. I did cheat a bit on the butter (6 sticks instead of 7.47). Honestly, it was too labor intensive in chopping the butter ( I even tried a Vidalia Chop Wizard that required some elbow grease and a rag). I may have over folded a bit, but after refrigerating, baking and then refrigerating again, they stuck together well for serving. The post refrigeration after baking was a must. I thought they were quite yummy but will really need to be motivated to cut up that butter again.

  • naomi

    just convert on google

  • Jonna Beldt

    and how many scones will this be approx..?

  • Ana Lahaina

    So, I tried this recipe with the recommendation of using 860 gm of butter (2Xs the amount of dry ingredients), and it turned out to be a fat buttery mess. The recipe did not recommend that you bloom the gelatin, but I don’t think that would have made a difference. May I suggest you do a video on how to make thes scones? Is there a typo with the recipe? I’d like to try again.