Blueberry Scones

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We love these wild blueberry scones as a tasty weekend breakfast or for an afternoon snack. As the weather starts to cool down, we start baking a whole lot more and baking these wild blueberry scones are just the thing to welcome the fall.

A Clean Recipe for Gluten Free Blueberry Scones

If you are looking for a breakfast with optimum nutrition, scones are not typically what I would recommend. However, these cleaned up wild blueberry scones are definitely bursting with nutrients.

By using a combination of nutritious and gluten free flours (gluten free oat flour and cassava flour), substituting coconut oil and coconut cream for dairy cream and butter and using just a wee bitty bit of unrefined coconut palm sugar, I was able to pull together a recipe for Gluten Free Scones that really does taste pretty darn amazing.

Why Wild Blueberries in Blueberry Scones

I stumbled on wild blueberries a few years back and have been hooked ever since. In comparison to conventional cultivated blueberries, wild blueberries pack a much bigger nutrient punch (they are loaded with antioxidants!) and their small size makes them much better for baking because they don’t fall apart.

It is pretty hard to find fresh wild blueberries though, so I suggest you go with frozen. Wyman’s frozen wild blueberries are the ones I use and they are available nationwide (they even sell them in bulk at Costco!)

Oh! And I would definitely suggest eating your scone with black tea. There’s just something about tea that makes everything about scones better.

The Healthiest, Cleanest Baking Dish

As you know, here at Clean Cuisine we love eating clean AND using non-toxic cookware in the kitchen. We love unglazed stoneware because that’s all it is, unglazed, uncoated stoneware that is pure and clean to bake with. Our favorite baking sheet is this large bar pan from Pampered Chef (as seen in the photo above).

If you want to learn more about our favorite non-toxic baking pan from Pampered Chef and a close runner up made from stainless steel – click here to read the article.

If you want to learn more about why we love stoneware as the greenest, cleanest, healthiest bakeware, check out this post.

More Wild Blueberry Recipes:

Some of our favorites recipes are: Blueberry Waffles, Blueberry Pancakes, and Blueberry Custard. Wild blueberries also make the absolute best blueberry muffins!

Gluten Free Scones with Blueberries

★★★ 3 from 7 reviews

• Author: Ivy Larson
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 minutes
• Yield: 8 1x
• Cuisine: Breakfast

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Description

Blueberry scones made with wild blueberies, are dairy free and made with whole grain flour and no refined sugar or oil.

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Scale 1x2x3x

Ingredients

• 1 1/2 cups gluten free oat flour, such as Bob’s Red Mill
• 1 1/2 cups cassava flour, we like Terrasoul brand
• 2 tablespoons arrowroot flour, such as Bob’s Red Mill
• 1 tablespoon baking powder
• 1/2 teaspoon Himalayan pink salt
• 1/4 cup + 2 tablespoons unrefined coconut palm sugar, try Nutiva Organic brand, divided
• 6 tablespoons organic, extra virgin coconut oil, at room temperature
• 1 cup canned coconut
• 2 tablespoons pure maple syrup
• 2 teaspoons lemon zest
• 1 teaspoon pure lemon extract OR 3 drops therapeutic-grade lemon essential oil
• 1 cup frozen wild blueberries, such as Wyman’s brand
• 1 organic, pasture-raised egg white, whisked

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Instructions

1. Preheat oven to 425 degrees. Use a stoneware baking pan (or if you’re using a stainless steel pan, use unbleached parchment paper).
2. Whisk the flours, arrowroot, baking powder, salt and ¼ cup of the sugar together. With a pastry blender, cut in the coconut oil and mix ingredients together until crumbly. Stir in the coconut cream, maple syrup, lemon zest and lemon oil. Fold in the frozen blueberries.
3. Gently pat the dough into a large circle. Slice the scones into 8 pieces. Sprinkle with the remaining 2 tablespoons of sugar and brush the whisked egg white over the top.
4. Bake for 25 to 30 minutes, or until lightly browned. Allow to cool for at least 15 minutes before serving.

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Notes

Coconut “Cream”: This is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour. Once the coconut milk is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. The “cream” is what you will be using for the Blueberry Scone recipe. You can reserve the liquid water for other smoothies.

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