• Katherine Arthurs

Gluten Free Blueberry Coconut Sugar Scones

I'm a sucker for scones. They are like the fancy cousin to the muffin. I love how they are flaky - I like the crunchy outside + the soft inside! I like pulling them apart, into bite sized pieces...snaking on it, until its gone.


My one tip to making these flaky + not hard - work fast, keep the butter cold + don't add too much extra flour. By keeping the butter cold - it allows the butter to melt + steam in the oven - creating layers, this is what makes them flaky. Don't be intimidated - you can make great scones - practice + work quickly.


Again you are seeing the lemon + blueberry combination. It's really one that can't be beat!


Gluten Free Blueberry Coconut Sugar Scones


1/2 cup cold butter, diced

3 cups gluten-free flour (I love Bob Red Mills)

1/3 cup coconut sugar

2 tablespoons baking powder

1/2 teaspoon salt

1 tablespoon lemon zest

3/4 cup coconut milk (or milk of your choice)

1 tablespoon white vinegar

2 large cold eggs

1 cup fresh or frozen blueberries

2 tablespoons coconut milk (or milk of your choice)


Heat your oven to 425°F and line a baking sheet with parchment paper.


Cut the butter into small pieces and put in the freezer for 10 minutes. Measure the milk in a measuring cup + add the 1 tablespoon of vinegar to it. Let sit in your refrigerator.


In a large bowl add flour, coconut sugar, baking powder, salt, and lemon peel + stir to combine. Remove the butter from the freezer + cut it into the flour mixture - use a pastry cutter or a fork. **move quickly, to keep the mixture as cold as possible. Add in the buttermilk (coconut milk + vinegar mixture) + the whisked eggs and stir until a soft dough forms. Don't over mix the dough - mix until just combine.


Carefully fold in the blueberries in a rubber spatula. Add one tablespoon of flour to a large piece of parchment paper on your counter. Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. With your hands form a dough round that is about 7" in diameter and 2" thick.


Using a sharp knife cut the dough in half + then cut each half into 4 slices - to make 8 scones total. Using a flat spatula, transfer the scones to the prepared baking sheets.


Brush the tops of the dough with the 2 tablespoons of milk. Bake for 20 minutes. Remove from the oven + let cool.


Serve warm or at room temperature.


**Store in an air tight container or bag - for about 5 days. Best if enjoyed within 2 days.