Blueberry Scones (Gluten Free/ Dairy Free/ Refined Sugar Free)

Good morning!! I hope that everyone is having a great start to the morning!

I started playing with this recipe a few months ago and kept changing it a little each time. I guess it’s not only other people recipes that I’m not satisfied with, but my own as well. 🙂 I spoon out these scone as individuals so that I can save time and not have to flour, roll, and cut the dough.
It is also the first recipe that I started using sorghum flour in. I have been starting to add some other flours and grain into my diet where I can, without giving the food a strange flavour or texture. As I have read sorghum flour is higher in protein. So I have been trying it.
I think this is the best way my scones have turned out so far!! Moist, nice flavour, light,…yummy.

Blueberry Scones

Blueberry Scones (Gluten Free/ Dairy Free/ Refined Sugar Free)

1 c.gluten free flour mix
1/2 c. sorghum flour
3/4 tsp. xanthan gum
1/3 c. palm sugar (or desired granular sugar)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 c. ground flax
1/2 tsp. sea salt

4 Tbsp. coconut oil
2/3 c. almond, rice or coconut milk (or desired milk)
1 egg
2 tsp. lemon juice
1 c. blueberries (fresh or frozen)

Preheat oven to 400 degrees

Whisk the dry ingredients together.


Then cut in coconut oil. Its easier with a pastry cutter, but I have broken mine, so I am using a fork.


It will look nicely blended in.
Then add the milk alternative, egg and lemon juice. Mix with fork, then mix in blueberries.
I use my muffin portion scoop but you can spoon your batter onto a parchment paper lined baking sheet.
It usually makes 10-11.


Flatten the scones down slightly with a fork. Brush the tops of each scone with a little milk alternative and sprinkle with palm sugar. Bake for 18-20 minutes or until bottoms are brown.
They freeze really well!



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