Gluten-Free Blueberry Scones
Crunchy, fresh, juicy, and perfect for breakfast, brunch, snack or dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- 1 ½ Cup Almond Flour
- ⅓ Cup Coconut Sugar
- 2 Tbsp Tapioca Flour
- 1 Large Egg Room temperature
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- 1/8 Tsp Salt
- ⅓ Cup Unsweetened Coconut Shreds
- ⅓ Cup Coconut Oil
- ¾ Cup Fresh or Frozen Blueberries
Preheat oven to 350 F.
Prepare a baking sheet with parchment paper and a 9 inch round pan with parchment paper.
Place the coconut on the baking sheet and bake for 2-3 minutes or until golden brown. Be careful not to burn.
In a large bowl, whisk together the flour, coconut sugar, toasted coconut, baking powder, and salt. In another bowl, whisk together the egg, coconut oil, and vanilla. Add your dry ingredients to your wet and stir until a dough forms.
Fold in the blueberries and press the dough evenly into the bottom of the prepared pan.
Bake for 30-35 minutes or until golden brown. Use a knife to cut the disc into 8 scones. Serve.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Calories: 247kcal | Carbohydrates: 18g | Protein: 9g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 26mg | Sodium: 62mg | Potassium: 408mg | Fiber: 4g | Sugar: 6g | Vitamin A: 45IU | Vitamin C: 1.3mg | Calcium: 60mg | Iron: 1.4mg