Blueberry Scones

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Buckwheat’s benefits combined with delicious almond meal provides a no-filler, all goodness, and gluten free scone. These nutritious scones are perfect for breakfast, a quick snack or proper tea times. I’ve opted for blueberries but other fresh berries are easily substituted.   


  • 1 C almond meal
  • 1/2 C buckwheat flour
  • 2 T coconut flour
  • 2 T coconut palm sugar or xylitol
  • 1 t baking soda
  • 1/2 t cinnamon
  • 3 eggs
  • 1/4 C butter softened, not melted
  • 1/8 C honey
  • 1/2 C fresh blueberries, not frozen
  • 1 T coconut flour, packed
  • 1 t coconut palm sugar or xylitol


  • Preheat oven to 350.
  • Lightly oil scone pan (I use coconut oil) or use parchment paper/silicon mat if opting for drop scones.
  • Mix, using a whisk, the dry ingredients. Do not include the last three dry ingredients: blueberries, additional flour, and additional sugar.
  • In a separate bowl mix the wet ingredients.
  • Combine the wet and dry ingredients.  Mix until well blended.
  • In a small bowl, coat the blueberries with the last tablespoon of coconut flour.
  • Add blueberries to batter. Gently fold in. Do not over mix.
  • Scope into scone pan or drop onto baking sheet.
  • Lightly dust the last teaspoon of sugar on top of the scones.
  • Bake for 20-25 minutes.
  • Serve warm or at room temperature.
  • Enjoy!


  • Note = the scones are darker colored due to the almond meal, not flour, and buckwheat.

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