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:
Contents of This Post
- 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.
PrintBlueberry Vanilla Scones (Gluten-Free)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 10- 12 scones
- Category: Breads
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!
These look yummy! Have you tried using THM baking blend instead?
No, I haven’t. But if you do, I would love to hear how they turned out.
Omg!!! These are delicious! Serve with Devonshire cream!
★★★★★
I’m so glad that you enjoyed these!
These look so yummy! I love that they are gluten free. Thanks for linking up to Simply Natural Saturdays!
What is the carb count in these?
Hi 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.
I figured out the carbs per scone based on 12 in the recipe. Comes out to 4.36 carbs.
These look amazing! What is considered a serving, just one? I’m following THM.
Hi Kate, I think one would be good for a serving, unless you’re really hungry. 🙂
These look yummy! I’m going to try them this afternoon ?
Trying these right now! Thanks so much for sharing!
Elizabeth, you’re welcome! Hope they are a hit!
Great 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!
So glad you like it, Jennifer!
Jennifer, 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!
They 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?
Hi Elizabeth, I’m not sure why they would look so different. Perhaps it was just different brands of ingredients. I’m just guessing though.
These 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!!
Made 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.
Here 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.
Made them and they turned out great! Just wondering whether they need to be stored in the fridge?
They 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!
This 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!
★★★★★
I’m so glad that you enjoy these so much! I’m planning on getting the nutritional facts up on my recipes soon.
I 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.
These Look amazing. Since the reviews are so good I would defend make them. Can I use stevia instead and how much…thanks..
Hi Shirley, I haven’t made these with only stevia so I can’t tell you exactly.
I used Stevia baking blend 1/2 cup and they tasted great!
★★★★★
I’m glad you enjoyed them!
I 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.
My 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!!
★★★★★