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Gluten Free Blueberry Scones

Mary Jackson
Prep Time 20 mins
Cook Time 30 mins
cool time 15 mins
Course Snack
Cuisine American
Servings 8


  • 9in round baking pan, large bowl, wooden spoon


  • 1 egg
  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut sugar
  • 1 1/2 cups almond flour
  • 2 tbsp arrowroot powder
  • 1 tsp vanilla
  • 1/4 cup unsweetened coconut flakes
  • 1 tsp aluminum free baking powder
  • 1 cup fresh or frozen blueberries


  • Preheat oven to 350° F. Line a 9in round baking pan with parchment paper. In a mixing bowl combine the egg, sugar and coconut oil. Add remainder of ingredients except blueberries and mix thoroughly. Gently fold in blueberries, use hands if needed. Press batter in prepared pan. Sprinkle some grated lemon rind over top (optional). Bake about 30 minutes and cool for at least 15minutes. Cut into 8 pieces. ENJOY!!!!