If you don’t need a grain free blueberry scone recipe, I’ve got you covered with previously shared ones. These are my overnight easy freezer scones and this is my go-to make-and-bake scone recipe. Both are amazing.
Those of you that have followed me for a while, know that I have a thing with scones. They are a weekend breakfast staple and they used to be a weekly Starbucks treat. Sadly for me, not any more. Since giving up grain, I’ve been making double batches of a lot of things, including scones. By double batches I mean regular and gluten free or grain free. So for me, finding a recipe that everyone would eat was very important.
Do you know what happens to people like me that cook and photograph nearly everything? Things get lost in the photo-transfer shuffle. That’s what I call when I transfer my food photos for work and this blog into folders, I edit them, and then I forget that I photographed the recipe!
I’ve been making this recipe for months and yesterday I wanted to make it and thought to myself: oh! I’ll get it from the blog. I came to this website and this recipe was nowhere to be found. Surely I had published it, right? OH.NO. I had forgotten!
Clearly, Baby G is 6 months older now… which tells you that I have way too many things going on at once. Since I took these photos, I’ve written one cookbook and I’m working on a second one as we speak. Call me crazy… because surely I don’t know why I put all of this on myself. Oh, yes… I do. I love the world of kids food.
So moving on to these scones. Last year, when I made the switch to a grain free diet (with the exception of the occasional rice and hummus) I didn’t know how to replace my most beloved recipes. Luckily, I stumbled upon this cookbook and it helped a lot. I modified its currant scone recipe (a lot) and it eventually became my own.
The dough is a little sticky so I found the easiest way to shape the scones was with a biscuit cutter. Of course, feel free to use your little helpers to stuff and shape these cones; especially if you are doubling the recipe.
Brushing them with a little milk makes the shinier and well… just that much more delicious.
Saturday and Sunday mornings is when I test new recipes, bake all things delicious, and hang out in our pjs for way to long. These scones represent the comfort of our weekends. I hope you enjoy them as much as we do.
- 1¾ cups blanched almond flour, sifted
- 3 tablespoons coconut flour, sifted
- ¼ cup honey
- 1 egg
- ¼ cup almond milk (any milk will work), divided
- 3 tablespoons coconut oil, melted (butter will work too)
- 1 teaspoon lemon zest
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup blueberries
- Preheat the oven to 350F
- Sift your almond and coconut flours directly into a stand mixer. Add honey, egg, 3 tablespoons almond milk, butter, lemon zest, baking soda, and salt to the flours. Mix until a loose dough forms. Gently fold in blueberries.
- Using your biscuit cutter as a shaper, fill it with ½-3/4 inch of dough. Press it down with your hands to form scone over lined baking sheet and lift cutter as you hold down dough to release. Repeat with remaining dough.
- Brush scones with remaining 1 tablespoon almond milk.
- Bake for 18-20 minutes until golden brown. Allow them to cool down slightly prior to eating.
- Store in an airtight container for up to 2 days. Warm again prior to serving.
- I double this recipe and freeze unbaked and shaped scones on a parchment lined sheet. Once frozen, I transfer them to a zip bag and freeze up to 3 months. To bake, remove from freezer while oven preheats and add 2-3 minutes to baking time.