Print Recipe

Blueberry Scones

Servings: 12 scones


  • 1 cup blanched almond flour
  • 1/2 cup buckwheat flour (yes, it's gluten free)
  • 1/2 cup arrowroot flour
  • 1/2 cup oats
  • cup coconut palm sugar
  • ¾ tsp psyllium husk or xantham gum
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup frozen butter (place 1 stick of butter in freezer ahead of time)
  • cup almond milk
  • 1 egg
  • 1 Tbsp fresh lemon juice
  • 1 tsp vanilla
  • ¾ cup freeze dried blueberries


  • Preheat oven to 400.
  • Place all dry ingredients in a food processor and pulse about 15 seconds to mix everything well.
  • Grate the frozen butter using a cheese grater. (Freezing the butter keeps it from softening and melting as you work the dough.)
  • Add the butter to the food processor and only pulse a few times until the butter is incorporated and the batter appears crumbly. (Do not overmix.) Then place this mixture in a large mixing bowl.
  • In a separate mixing bowl, whisk together the egg, almond milk, lemon juice, and vanilla.
  • Pour the wet indredients into the dry ingredients and mix together until everything is moistened, but do not overmix. (Overmixing scone dough will result in flat, dry scones. The dough should appear messy and crumbly.)
  • Fold the blueberries into the dough.
  • On a floured surface, drop your dough and using floured hands flatten it out into a large circle that is about ½ inch thick. (Dough will be sticky. Add a few Tbsp flour if needed.)
  • Using a greased pizza cutter, cut them into triangles (or use a greased cookie cutter for cutting the dough). I sometimes just drop them right onto the pan using a cookie dough scooper and flatten them a bit with my hand.
  • Place them on a parchment lined baking sheet and bake for about 18-22 minutes.
  • Optional: Drizzle with a lemon glaze.