Hump Day calls for classic blueberry scones! These beauties are gluten free, vegan and refined sugar free! Now that’s what I call a healthy scone!
Scones are such a traditional and classic baked good aren’t they? This is my first time making gluten free scones that also contain zero dairy and any added refined sugar. They aren’t completely sugar free because of course the blueberries and raspberry jam contain natural sugars but I wouldn’t be too concerned about that, they’re a must in scones!!
I have been playing around with this scone recipe for a few weeks now and I have finally perfected them *jumps up and down*! If you follow me on Instagram and have been keeping up with my stories the past week then you have seen me making a batch of these scones but that was the batch before this one. I decided not to publish that particular batch because they looked too much like biscuits and they just weren’t fluffy enough like scones should be.
I changed a few minor ingredients and quantities in the recipe and they worked out wonderfully! They raised great in the oven, fluffy on the inside, slightly crisp shell on the outside and lovely and golden. The favour of the scones are pretty plain, especially because we don’t add any sugar as sweetener. I think traditional scones aren’t meant to be sweet anyway because that’s what the coconut cream and raspberry jam is for when you eat them. Who agrees with me? These scones are guilt free and a perfect baked good that you and your family can enjoy straight from the oven so they’re nice and warm. Scones are wonderful to enjoy as brunch or as afternoon tea.
I topped my scones with chilled and thickened coconut cream, if you want to use regular cream though, you can do that also. Fresh berry jam is a must and I used a homemade raspberry jam that my Dad bought home from one of his clients. Jam is such a lovely gift isn’t it!
I hope you enjoy these healthy scones, gather your family and friends and enjoy a little taste of high tea deliciousness!
- 2 cups gluten free all purpose flour, I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour*
- 1 Tbsp baking powder
- 1/4 tsp Himalayan pink salt
- 1 cup coconut cream, only scoop out the thick part of the cream** Refer to notes below
- 3/4 cup almond milk or any non-dairy thin light milk of choice
- 1 1/2 tsp vanilla bean extract
- 1/2 cup fresh or frozen blueberries
- 2 Tbsp almond milk, for glaze before baking
- Chilled coconut cream
- Fresh raspberry jam or any jam of choice
- Preheat oven to 200°C (390°F). Line a 9” x 12” baking pan that has sides with parchment paper and set aside. Prepare a lightly floured surface such as a large wooden board or your kitchen bench. I used the all purpose flour for this.
- In a large mixing bowl, combine flour, baking powder and salt, mix well.
- In a separate small mixing bowl, combine coconut cream, almond milk and vanilla, mix until well combined.
- Make a well in the middle of the flour mix, pour wet mixture into the well and stir with a wooden spoon until just combined.
- Mix through blueberries with the wooden spoon. Using your hands, bring dough together, it will be a sticky dough.
- Turn dough out onto prepared floured surface. Begin to lightly knead the dough with the flour on the surface until it comes together and forms a soft dough.
- Pat dough out slightly into a round, approx. 1” – 1 1/2” in thickness and approx. 8” in diameter.
- Take a 2 1/2″ round cookie cutter and cut out scones from the dough. Repeat with remaining dough. Bring any trims and off-cuts back into a dough and cut out more scones.
- Place into prepared baking pan, placing the scones next to each other so they are all touching.
- Brush the tops of the scones with the almond milk, this will help them brown a little.
- Bake for 25-30 minutes or until lightly golden in colour and the middle of the scones springs back when touched.
- Cool in pan for 5 minutes.
- Remove and either serve immediately with cream and jam or cool them down completely for later use. You can warm them back up in the oven before serving.
Store in an airtight container, in the pantry or refrigerated, for 2 days. Scones are best consumed straight away whilst they are fresh.
*I love Bobs Red Mill 1-to-1 Gluten Free Baking Flour in my baked goods. It works perfectly as an exact swap for regular flour as a 1:1 ratio. You may also use any other gluten free all purpose flour or any regular wheat all purpose flour.
**You can use either refrigerated coconut cream or non-chilled coconut cream. Do not shake the can before use. You only want to use the thick part of the coconut cream which usually floats to the top of the can.
It’s important to place the scones next to each other in the baking pan, this will help the scones from getting too flat.
You can make these scones in advance and simply warm them in a hot oven before serving.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Scones, Gluten Free, Sugar Free, Dairy Free, Vegan