There is something so simple and beautiful about a scone. Such few ingredients are used to make these slightly sweet biscuits. When they are bursting with fresh fruit, they are even better. A breakfast choice that pretty much pairs perfectly with a cup of coffee or tea. Wouldn’t you agree?
These gluten, dairy and egg free blueberry scones are truly a treasure. My husband said, “don’t ever make these again!” That’s basically his way of telling me they are pretty darn good. I would have to agree. The coconut oil just adds to the sweetness of the scone and those blueberries…priceless. Please use fresh if you can. They just burst with flavor and juiciness. A scone recipe that would be a lovely addition to your Mother’s Day brunch or afternoon tea with friends.
- 1 3/4 cups Sarah's gluten free flour blend
- 1/3 cup organic cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons coconut oil
- 1/2 cup So Delicious unsweetened vanilla coconut milk
- 1 1/4 cups fresh blueberries
- 1 tablespoon cane sugar (for sprinkling)
- Preheat oven to 400 degrees. Prepare large baking sheet with parchment paper. Set aside.
- Sift together flour, sugar, baking powder, baking soda, and salt. Cut in coconut oil using a pastry cutter. Continue until coconut oil is evenly mixed into flour mixture. Pour in coconut milk and stir until just combined. Gently fold in blueberries.
- Place dough in center of prepared baking sheet. Gently flatten out dough into 12-inch circle*. Using a pizza cutter, cut dough into 8 triangles. Take a small spatula and gently just slightly separate scones. Sprinkle each scone with additional sugar.
- Bake for 16-18 minutes or until golden brown. Place onto cooling rack. Serve warm.
I think this is a perfectly scone! Thank you!
Blue
The first maybe 6 times I used recipes from your website they came out perfect. Even with my fiddling and experimenting. Although stevia in place of suger wasn’t so great. However lately, my scones were a crumbly mess and are now blue as a result of “fixing them.”
And I’m so confused by the instruction to, “pour,” batters. My batters never pour. They’re too sticky and gelatinous. Cupcakes are a nightmare to get into the papers. And hour of poking and finagling to get them in, even, flat-ish and not stuck all over the edges of the papers. What am I doing wrong!? The only thing I changed for those was more tapioca instead of corn starch. Would that do it?
Thank you! And also, despite the pre-baked madness, everything has come out tasty. Aside from the Thanksgiving pumpkin bread but I was rushing that one. Lol
Just tasted one of my “botched,” too dry, Cookie Monster blue scones…to make sure they were suitable for tomorrow, of course. Some how, they’re still amazing.
I don’t know if I’m messing up my batters somehow but the end results are still better than anything I’ve ever purchased or found elsewhere. So thank you so much for saving my sanity! Spent 30 years unaware of food allergies and the past five feeling so much better but missing a lot of baked goods. ????
Just had one of my freshly baked scones. Sarah, they are SO delicious!! Mine are not as pretty as yours but better tasty and ugly than inedible and perfect looking. I made the ‘drop scones’ version so they’re sort of lumpy looking (as well, anything I make with blueberries ends up being pretty blue, LOL) and a tad too brown on the bottom, but these are small matters………they are delicious. Thanks for a great recipe, or I should say Thanks for ANOTHER great recipe!! 🙂
Just had one of my freshly baked scones. Sarah, they are SO delicious!! Mine are not as pretty as yours but better tasty and ugly than inedible and perfect looking. I made the ‘drop scones’ version so they’re sort of lumpy looking (as well, anything I make with blueberries ends up being pretty blue, LOL) and a tad too brown on the bottom, but these are small matters………they are delicious.
Thanks for a great recipe, or I should say Thanks for ANOTHER great recipe!! 🙂
These were great 👍 thanks 🙏 I only changed a few things I used vegan butter I froze and grated into dough and coconut sugar I had to cook mine 23 minutes