Blueberry Scones Recipe

No Photo

Have you made this?

 Share your own photo!

Blueberry Scones

Cathy Gillespie


I cooked for a celiac and I'm always looking for new recipes.

☆☆☆☆☆ 0 votes
25 Min


2 c
almond flour
1/3 c
arrowroot powder (or tapioca flour)
1/2 c
fresh or frozen blueberries
1/4 c
coconut oil
2 Tbsp
agave syrup
2 tsp
baking powder
1/2 tsp
1/2 tsp
sea salt
1/4 tsp
cinnamon, opt


1Preheat oven 350. Line baking pan with parchment paper.
2Whisk together in a medium bowl, almond flour, arrowroot powder, baking powder, salt, vanilla and cinnamon.
3In a small mixing bowl beat egg, oil and agave syrup together. Add egg mixture to dry ingredients and mix until well combined.
4Fold in blueberries. Form dough into ball and place on baking sheet. Pat down to flatten to a 1/2" thick disk.
5Cut into 8 wedges. Arrange at least 1" apart on the baking sheet. Bake 20-25 minutes, or until edges are golden brown.
6Remove from oven and let cool on wire rack at least 10 minutes. Serve at room temperature.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free