Blueberry Scones

Blueberry Scones Recipe

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Cathy Gillespie


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


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25 Min


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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

How to Make Blueberry Scones


  • 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.

Printable Recipe Card

About Blueberry Scones

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

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