Gluten Free Blueberry Coconut Scones
Ingredients
The scones:
- 1 organic egg
- 1/4 cup coconut oil
- 1/4 cup unrefined sugar
- 1 1/2 cup almond flour
- 2 tbsp arrowroot powder, or cornstarch
- 1 tsp vanilla
- 6 oz fresh organic blueberries
- 1/4 cup unsweetened shredded coconut
- 1 tsp aluminum free baking powder
- 1 tsp coarse sugar, to sprinkle the scones, optional
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Total Time: 55 Minutes
Yields: 8 Scones
Directions
- Preheat oven to 350F. Line a 9 inch round baking pan with unbleached parchment paper all the way up to the sides of the baking pan, just like in the pictures. Set aside.
- In a mixing bowl, add the egg, sugar and coconut oil. With a hand mixer beat until combined. Add the remainder of the ingredients except the blueberries and mix through. Add the blueberries and gently with your hands incorporate them into the batter.
- Press the batter into the prepared baking pan and sprinkle some coarse sugar over the top. Bake for 35-40 minutes.
- Let the scones cool for at least 15 minutes. Pulling from the parchment paper, lift the scones up from the pan and cut into 8 pieces. You can store them on a cake stand for up to two days.
Credit: Eat Good For Life
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