Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl, mix together the coconut flour, baking soda, salt, and cinnamon.
In a medium-sized bowl, whisk together the eggs. Add the coconut milk, butter, Greek yogurt, vanilla extract, and liquid stevia.
In another bowl, whisk the egg white to a frothy consistency. (The egg white should be mostly foam and have hardly any liquid at the bottom of the bowl.) Set aside.
Add the wet ingredients to the dry ingredients and stir until it forms a thick, sticky, slightly wet dough.
Fold the blueberries into the batter until the berries are distributed more or less evenly throughout. Scoop the beaten egg white into the large bowl. Using a spatula, fold the egg gently into the dough.
Scoop 2 heaping tablespoons per scone onto the baking sheet. Bake for 26 minutes, then rotating the baking sheet halfway through to ensure even cooking.
Blueberry + Yoghurt Sugar Free Scones
Got a friend coming round for a cuppa? Pop a batch of these deliciously fluffy Blueberry + Yoghurt Sugar Free Scones in the oven. They are ridiculously easy. But, you’ll be the best friend ever… cos seriously YUM!
These scones are made using yoghurt, with just a smidgen of butter. It makes them lighter than traditional scones, but no less delicious. Plus, there’s no need to add any sugar or sweetener, because the blueberries make them deliciously sweet, the natural way.
Full disclosure: once you wait for the oven to warm up and bake the scones, the recipe takes about 45 minutes all up. It’s not the quickest recipe on the blog. But it’s not all bad. It takes about 10 minutes to get them into the oven. So, on my estimate, you’ve just landed 30 minutes Netflix time. BOOM!
Extra time to drool over Harvey Spector AND a batch of totally delicious scones. It’s time to get baking! If you give my Blueberry + Yoghurt Sugar Free Scones a shot, make sure you let me know what you think in the comments below (or we can just talk Harvey, totally okay with that too).
Take me to the recipe
heart solid heart solid icon
Nutritional Information Per Serving:
Fat: 2 grams
Fiber: 2 grams
Sodium: 340 milligrams
Protein: 5 grams
Carbohydrates: 24 grams
Source: Recipe and image appear courtesy of CanolaInfo.org .
Prep Time: 10 minutes
Cook Time: 20 minutes
Scroll down to comment or see what others said. You can also share, rate, print, email or Favorite this recipe to your Recipe Box right now.
Lemon Blueberry Scones
The perfect breakfast to bake on Sunday and eat throughout the week, this lemon blueberry scone recipe by Pyure Organic is a must-try. It’s keto-friendly and sugar-free, with a light refreshing taste that’s bound to give you a morning pick-me-up. Full of flavor and not too heavy, yet topped with a sweet glaze, it’s great for you and for the kids. Additionally, they are gluten-free. Truly a breakfast recipe to please everyone.
Make the scones and the glaze separately.
Lemon Blueberry Scone Recipe Ingredients
- 2 cups almond flour
- 2/3 cup fresh or frozen blueberries
- 1/3 cup Pyure Organic Confectioners Stevia Sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup unsalted butter, melted
- 1 tablespoon fresh lemon zest
- 1 teaspoon pure vanilla extract
- 1 egg
Lemon Blueberry Scone Recipe Glaze Ingredients
- 1/4 cup Pyure Organic Confectioners Stevia Sweetener
- 1 tablespoon fresh-squeezed lemon juice
- 1-2 teaspoons of heavy whipping cream
Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Prepare the scone dough first.
Blueberry Scones – Gluten Free, Vegan, & Refined Sugar Free
Blueberry Scones have been one of my all time FAVORITE treats since I can remember. I knew after going gluten free and dairy free biscuits and scones were going to take a lot of trial and error to figure out. For a while I had completely given up after all my attempts at gluten free biscuits had failed. There are only so many times you can have gummy hockey pucks come out of the oven before you get a bit discouraged.
After visiting a gluten free and vegan bakery in Portland a few years back, I finally knew that delicious gluten free biscuits were possible. My hope was restored. So I was determined to figure out how they had done it when I got home. I probably tweaked my biscuit recipe about 8 different times before I finally got it just right.
The flour blend is KEY ! The all purpose blends you buy at the store were just not cutting it. This is the same blend I use for pancakes, waffles, cinnamon rolls, and pizza crust so I don’t mind buying the three individual flours. It’s given me the BEST results with all of these recipes so I started calling it my “magic flour blend”.
I knew once I had biscuits figured out, the scone possibilities were endless. First up were these Blueberry scones. All I did was add some coconut sugar, vanilla, and blueberries to my biscuit recipe and these delicious blueberry scones were born.
It’s hard to believe these blueberry scones are gluten free, vegan, and refined sugar free. They taste wonderful and the texture is just right! They are one of my daughters favorite breakfast treats and she is always asking me if we can have the “sweet blueberry biscuits”.
Do you have any recipes that you had given up on but finally got figured out? I can’t wait to hear about it and hope you love these Blueberry Scones as much as my family does!
Video Tutorial: Blueberry Scones
The scones are fantastic warm out of the oven, but taste even better with a drizzle of vanilla icing on top. The icing is totally optional, but you should never pass up the chance to accessorize! It seeps down into the cracks and crevices, adding even more sweet flavor. A dusting of confectioners’ sugar is tasty too!
How to Make Blueberry Scones with Almond Flour
This is an easy one-bowl, no rolling pin needed, drop scone recipe. You just whisk the dry ingredients together in the bowl, then stir in the wet ingredients. And gently fold the blueberries into the batter, just before scooping onto a cookie sheet and baking.
The key to this blueberry scone recipe is to keep stirring the flour mixture with the wet ingredients until it forms a dough. At first, it will seem like there is not enough moisture, but if you keep going it will come together into a nice dough. The consistency is similar to biscuit or cookie dough.
It's also important to use superfine blanched almond flour for these grain-free blueberry scones. Do not substitute coconut flour or other gluten-free flour blends as they will not work in this recipe.
I've used Meyer lemon for these scones, but regular lemons work just as well. I also use fresh blueberries (organic if possible). It's important to use fresh blueberries — frozen blueberries add too much moisture to these scones. This recipe uses a lot of blueberries, they add to the natural sweetness of the almond and honey.
If there are any leftovers after breakfast, I put the rest of the batch into the freezer. These lemon blueberry scones freeze beautifully. To thaw, just put them in a cold oven and turn it on to 300 degrees. (I put a piece of parchment paper right on the oven rack and set the scones on it.) They are warmed through in about 15 minutes. Warm paleo lemon blueberry scones will brighten your day.
These gluten-free scones are amazing with honey butter (I make it with ghee) right out of the oven. Of course, you can use coconut butter for a dairy-free topping. They're perfect with tea, a latte or even lemonade (like this one with honey).
Blueberry Scones with Lemon Drizzle
A soft interior with a crisp crust, and a sweet bake balanced with a zesty glaze. These American-style scones make an excellent breakfast treat.
Scones hold a special place in my heart. Despite learning that our American version is fairly different than the true British edition, I still love to make these for teatime gatherings. (…and I may or may not have snuck some into the theater when we saw the Downton Abbey movie.) Even if you aren’t a teatime kind of person, these scones are a nice dish to serve to guests for breakfast or brunch. They are relatively simple to make, and once you understand the basic recipe, they are easy to customize.
The recipe you see below uses blueberries and a lemon glaze to give these scones their unique flavor. As long as you use the same ratios, you can use practically any substitutions you like – perhaps chocolate chips, or currants, or diced strawberries. The possibilities are endless.
In addition to utilizing a simple baking process, this recipe is also nice in that it mainly requires kitchen staples. You’ll need the classic all-purpose flour, brown sugar, baking powder, and salt. For wet ingredients, you just need milk, an egg, and vanilla bean paste. You’ll need a flavoring – I used frozen blueberries here – and a drizzle – for which I used powdered sugar and lemon juice. The most important ingredient in this recipe is unsalted butter, but not your standard room temperature butter. This butter works best when it is frozen. Throw it in the freezer at least an hour before you plan on baking, because that is crucial for obtaining the perfect final texture in these scones. Now, let’s start baking – I’ll explain more as we go along.
Start by combining the flour, brown sugar, baking powder, and salt in a mixing bowl.
Next, grab your butter and a cheese grater. Grate the butter into the bowl containing your dry ingredients. (If you don’t have a grater, you can use a knife or mandolin slicer to chop the butter into tiny pieces, but a grater is really the safest and most effective way to do this.)
Why bother grating in frozen butter? Why not just use fridge-temperature butter? The colder your butter, the longer it will remain in one piece during your scone-assembly process. We want this butter to take up a fair amount of physical space in the final dough. As the scones bake, the butter will melt, both releasing steam and leaving an air pocket behind. This will make your final bake a much more airy and light treat nobody wants a scone that’s hard as a rock.
Once you have grated your frozen butter into the dry ingredients, use a pastry cutter to thoroughly combine your mixture.
In a separate bowl, beat your egg before stirring in the vanilla bean paste and whole milk. Completely combine before pouring into the bowl of your dry ingredients. Pour in your blueberries atop the wet and dry ingredients.
Gently mix your ingredients until they are just combined. Don’t overmix! Press them into a cohesive ball and transfer to a lightly floured surface.
Press your dough ball into a disc roughly 8 inches in diameter. Wrap this disc in plastic wrap (or your favorite eco-friendly alternative) and place in the refrigerator for at least 20 minutes. (Remember how we were talking about the importance of frozen butter? This extra chilling time will help stabilize the now-softened butter and promote an ideal final texture for your bake.)
While the dough is chilling, preheat your oven to 400 degrees F.
Once your oven has preheated, place your chilled disc on a piece of parchment paper and slice into 8 equal wedges. If you like, you can brush your sliced dough with additional whole milk or half-and-half to give it extra sheen.
Bake your scones for 20-25 minutes, until the center is set and they are golden brown. Transfer them to a wire rack to cool completely.
(Yes, I know – my lovely wedges didn’t keep their shape after baking. This is what happens when you use frozen blueberries instead of fresh. The frozen blueberries released a fair amount of additional liquid into the dough which caused the final product to lose definition. Luckily, this does not negatively impact the final flavor or texture of the scones in pictures farther down in this post, you can see that they still cut beautifully once cooled. If you want your scones to be a bit more Instagram-worthy right out of the oven, I recommend using fresh blueberries.)
Whilst your scones are cooling, prepare your glaze. Place 1 cup of powdered sugar in a small bowl and mix in 1-2 tablespoons of lemon juice. (If you would prefer a more traditional glaze, you can substitute milk or cream.) Stir continuously. 2 full tablespoons of liquid will give you a fairly runny final texture if you would like your icing to be more viscous, add additional powdered sugar or less liquid.
Once your scones have cooled, drizzle with the lemon glaze. Slice and serve to your guests, who by now are certainly wondering if they can sample whatever is producing that wonderful smell in your kitchen.
Whether you’re making scones for a royal wedding, a baby shower, or just your own pleasure, I hope you enjoy them. If you make them for a fun event, I’d love to see pictures! Please tag @WhiskAverseBaking on social media, or leave a message in the comments below.
We recommend to use fresh blueberries with this scones recipe. After the berries are frozen, when they’re added to baked goods the color can bleed into the dough. That makes the color it blue-ish purple! Of course if you’re up for purple scones, that’s ok with us too!
Try to find local blueberries at your farmers market, if you can! Or try a U Pick and pick them yourself! There’s nothing better than blueberry scones with sweet, ripe local blueberries.
- 2 cups all-purpose flour
- ½ cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup frozen blueberries
- ½ cup white chocolate chips
- ½ cup heavy cream
- 1 large egg
- ½ teaspoon maple extract
- ½ cup unsalted butter, frozen
- 3 tablespoons heavy cream
- 1 cup confectioners' sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk, or more as needed
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Whisk flour, sugar, baking powder, and salt in a large bowl. Add frozen blueberries and white chocolate chips stir until evenly distributed and blueberries are coated.
Whisk 1/2 cup heavy cream, egg, and maple extract together in a small bowl.
Remove butter from the freezer and grate onto a plate with a box grater. (I recommend using the biggest size grating side.) Add butter to the flour mixture and toss a couple of times to evenly distribute and cover the butter pieces. Drizzle cream-egg mixture over the flour mixture while stirring. Continue tossing until incorporated, about 30 seconds dough will be shaggy at this point. Work dough with your hands until it forms a single mass.
Lift and place dough onto a lightly floured surface. Shape into a 1-inch thick circle. Use a knife or scraper to cut dough into 8 triangular-shaped pieces.
Place scones onto the prepared baking sheet, about 1/2 inch to 1 inch apart. Brush the tops with remaining 3 tablespoons heavy cream.
Bake in the preheated oven until tops are golden brown, about 20 minutes. Remove from the oven and allow to cool until they can be handled but are still warm, 5 to 10 minutes.
Meanwhile, combine confectioners' sugar and vanilla in a bowl. Slowly add milk, stirring until you get a drizzling consistency.
Drizzle glaze over the warm scones, back and forth in a zig-zag pattern. Arrange scones on a dish and allow glaze to set for 5 to 10 minutes before serving.