Blueberry and Coconut Scones (Gluten-Free)

I absolutely love fruit scones! I recently found this gluten-free recipe and it wasn’t bad at all! I really enjoyed making this simple scone. It’s best when eaten fresh out of the’s nice and warm and yummy! Great with your morning coffee/tea/fruit-infused water.

Makes about 8 scones.


  • 1 egg
  • 1/4 cup coconut oil
  • 1/4 cup unrefined sugar
  • 1 1/2 cup almond flour
  • 2 Tbsp cornstarch
  • 1 tsp vanilla
  • 6 oz fresh blueberries
  • 1/4 cup unsweetened shredded coconut
  • 1 tsp baking powder
  • 1 tsp coarse sugar (to sprinkle on scones – optional)


  1. Preheat oven to 350 degrees.
  2. Line a 9″ baking pan with parchment paper (make sure sides are covered too).
  3. In a medium-sized mixing bowl, add the egg, sugar, and coconut oil. Mix with a whisk until well blended.
  4. Add the remainder of ingredients except blueberries and mix again.
  5. Add blueberries last. With your hands, mix all together into batter.
  6. Now, press batter into pan. Sprinkle some coarse  sugar on top.
  7. Bake for 35 – 40 minutes.
  8. Let scones cool down for at least 10 minutes in the pan. Then, lift parchment paper up and cut the scones into 8 individual triangles.
  9. You can store these for up to two days (unrefrigerated) in a glass container.
  10. Invite some friends over to enjoy the yummy goodness.
  11. Lastly, ENJOY and be HAPPY! =D






One response to “Blueberry and Coconut Scones (Gluten-Free)”

  1. Megan Avatar

    Ooh! Got all of these ingredients…except I have coconut flour, not almond. Think it’ll work?? Gonna try today. Thanks for the recipe idea Max!!

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