Blueberry Scones




35 Min



DID YOU KNOW?… Scones are believed to have originated in Scotland.


  • 1 cup almond flour
  • 1 cup gluten-free flour blend (bobs red mill is my favorite)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup melted coconut oil
  • 1/4 cup coconut sugar or agave nectar
  • 1/3 cup almond milk
  • 2 tsp vanilla extra
  • Pinch of salt
  • 2/3 cup fresh blueberries (you can use raspberries as well)

Glaze (Optional)

  • 1/4 cup greek yogurt
  • 1 tbsp agave nectar
  • 1 tsp vanilla extract
  • 2 tbsp almond milk


Step 1

Preheat oven to 350 F or 180 C

Step 2

Mix all ingredients except blueberries, until the dough seems wet but manageable. You can add more milk if the dough is too dry

Step 3

Fold in the blueberries

Step 4

Line a baking tray with parchment paper, form each dough into rectangular shapes, and flatten them out with the palm of your hands

Step 5

Bake for 20 minutes until they take a brown color

Step 6

While they cool, mix all the ingredients of the glaze

Step 7

Top your scones with the glaze

Step 8


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