Easy to make Blueberry Vanilla Scones, perfect for breakfast or with afternoon tea. Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S.
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These delicious scones are super easy to mix up and bake.
Tips on shaping and baking scones:
- You can bake them in the traditional way of patting the dough into a large circle and then cutting into slices before baking like I do with my Snickerdoodle Scones.
- Or try my method of scooping the dough by large spoonfuls onto your baking sheet about three inches apart and patting them into triangle shapes.
- With the triangle shapes spread apart, I find that they bake quicker.
- You could also shape them into circles for more of a biscuit look.
Trim Healthy Mamas these Blueberry Vanilla Scones are an S.
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Ingredients
- 2 1/4 cup blanched almond flour
- 1/4 cup coconut flour
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1/3 cup Trim Healthy Mama Sweet Blend or 1/2 cup of homemade sweetener*
- 2 eggs
- 1/2 cup coconut oil, melted
- 1 Tablespoon vanilla extract
- 1/2 – 3/4 cup of blueberries, frozen or fresh
Instructions
- Preheat oven to 350° Line a large baking pan with parchment paper.
- Whisk the almond flour, coconut flour, sweetener, baking powder, sea salt together in a medium bowl.
- In a small bowl mix eggs, coconut oil, and vanilla. Add to the dry ingredients and mix thoroughly.
- Add in blueberries.
- Drop by large spoonfuls about 3 inches apart on to parchment lined baking pan. Pat the dough into a triangle shapes.
- Bake fro 15- 20 minutes, until golden brown. Remove from pan and cool on wire rack.
Notes
*Homemade sweetener – 1 cup of erythritol + 1 teaspoon stevia mixed together.
You might also like my Lemon Blueberry Muffins.
See my Recipe Index for more Gluten-free, Dairy-free and Sugar-free recipes!
Jenny says
October 21, 2015 at 2:29 pmThese look yummy! Have you tried using THM baking blend instead?
MamaShire says
October 21, 2015 at 2:37 pmNo, I haven’t. But if you do, I would love to hear how they turned out.
Gina says
September 26, 2018 at 4:01 pmOmg!!! These are delicious! Serve with Devonshire cream!
★★★★★
MamaShire says
September 29, 2018 at 10:46 amI’m so glad that you enjoyed these!
Jessica says
October 31, 2015 at 11:59 amThese look so yummy! I love that they are gluten free. Thanks for linking up to Simply Natural Saturdays!
Kathy says
March 19, 2016 at 10:44 amWhat is the carb count in these?
MamaShire says
March 19, 2016 at 12:13 pmHi Kathy, I don’t keep track of the numbers in my recipes. I just make sure if I have high fat to keep it very low carb.
Tabetha says
March 15, 2017 at 4:50 pmI figured out the carbs per scone based on 12 in the recipe. Comes out to 4.36 carbs.
Kate says
September 1, 2016 at 3:38 pmThese look amazing! What is considered a serving, just one? I’m following THM.
MamaShire says
September 8, 2016 at 7:51 amHi Kate, I think one would be good for a serving, unless you’re really hungry. 🙂
Joanna says
September 3, 2016 at 12:18 pmThese look yummy! I’m going to try them this afternoon ?
Elizabeth says
April 23, 2017 at 11:24 amTrying these right now! Thanks so much for sharing!
MamaShire says
April 23, 2017 at 3:00 pmElizabeth, you’re welcome! Hope they are a hit!
Jennifer says
May 16, 2017 at 7:57 amGreat base recipe! I added high quality lemon essential oil and it was a fantastic lemon-blueberry scone! Trying it with sugar free chocolate chips right now!
MamaShire says
May 17, 2017 at 10:13 pmSo glad you like it, Jennifer!
Alyson says
May 18, 2018 at 10:50 pmJennifer, how many drops of lemon oil did you use in this recipe? I have some DoTerra lemon oil and would love to add that! Thanks!
Elizabeth says
June 23, 2017 at 8:37 pmThey taste pretty yummy, but I just made these and they came out like a muffin texture instead of a scone. They also spread out a LOT when baked in a triangle shape. Looked very different than the picture Any thoughts?
MamaShire says
June 26, 2017 at 3:23 pmHi Elizabeth, I’m not sure why they would look so different. Perhaps it was just different brands of ingredients. I’m just guessing though.
Pam Pentland says
August 15, 2017 at 6:48 pmThese scones were delicious and every bit as good as the full-sugar version, in my opinion. I have one comment/ warning, however. Be sure to have a beverage, of some kind, on hand, to drink while eating a scone. The almond flour absorbs all the moisture out of your mouth, making it hard to swallow. Otherwise, great!!
Ucongold says
August 16, 2017 at 2:10 pmMade these today. I have never made bread like low carb substitutes and was very surprised at how delicious this turned out. You can taste the coconut flour, but it is not offputting. This is definitely a keeper recipe. Note I used Swerve sugar not the sugar substitute since I didn’t have it.
Ucongold says
August 16, 2017 at 2:48 pmHere is my calculation for 12 servings using Swerve sugar. I used 1/2 cup sugar but would cut that to 1/4C. (Swerve has 5 carbs per 1/2 cup).
Cal:229, Fiber:3.3, Fat:20.7g, Carb: 7.6g, Sugars: 1.9g, Protein: 5.9g.
Teresa (from Lancaster, PA) says
July 8, 2018 at 8:57 pmMade them and they turned out great! Just wondering whether they need to be stored in the fridge?
MamaShire says
July 9, 2018 at 10:22 pmThey don’t need to be refrigerated but if you’re keeping them for several days you might want to refrigerate them to keep them fresh. I’m glad you liked them!
Geema says
July 26, 2018 at 6:08 pmThis is a phenomenal recipe! To die for taste! My husband and i have been on the kept Diet for about 9 months and he has lost 80lbs. and myself 30. I was wondering if you might be able to post the nutritional facts on your recipes? Net Carbs and Calories are big with us! I just want to keep eating these! You would never know they were gluten free!
Thank you So very much!
★★★★★
MamaShire says
July 27, 2018 at 12:37 amI’m so glad that you enjoy these so much! I’m planning on getting the nutritional facts up on my recipes soon.
Tami says
August 15, 2018 at 9:56 amI made these this morning. We love them. I used 1/2 c Truvia and 1/2 tsp Stevia for the sweetener. We also used 1 Tbsp of butter on top to add some fat. Delicious. I think the carb count is pretty high on this one.
Shirley says
August 23, 2018 at 8:40 amThese Look amazing. Since the reviews are so good I would defend make them. Can I use stevia instead and how much…thanks..
MamaShire says
August 24, 2018 at 10:09 amHi Shirley, I haven’t made these with only stevia so I can’t tell you exactly.
Gabby says
September 8, 2018 at 2:13 pmI used Stevia baking blend 1/2 cup and they tasted great!
★★★★★
MamaShire says
September 29, 2018 at 10:55 amI’m glad you enjoyed them!
Mary says
October 20, 2018 at 9:40 amI made these today with THE baking mix substitute. They turned out great. I did need to add more liquid (heavy cream and water) and cook for about 45 minutes but they were delicious and I will do it again.
Corey Anderson says
January 12, 2019 at 8:08 amMy friend made these Tuesday night for our local THM Monthly Dinner (Pot Luck) and we all LOVED them!! Thank you for creating a yummy, cauliflower-Free Scone!!
★★★★★