Wild Blueberry Coconut Scone

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Makes 8 servings

Courtesy of: Sarah Grace Spann


Wild Blueberry Coconut Scone Picture


2 tablespoons Coconut Oil, chilled in refrigerator
1/2 cup Brown Rice Flour
1/2 cup Gluten Free Oat Flour
4 tablespoons Ground Flaxseed
1 tablespoon Cornstarch (or other starch)
1/2 cup Lite Canned Coconut Milk (could possibly sub in other nondairy milk)
1 egg + 1 extra egg white
1/4 cup Applesauce
1/4-1/2 cup Unsweetened Shredded Coconut, depending on desired coconut flavor
6 tablespoons Baking Stevia, or sugar of choice
2 tablespoon Kevala’s Raw Honey
1 teaspoon BetterBodyFoods Vanilla Extract
1/2 teaspoon Sea Salt
1 tablespoon Baking Powder (it was a mistake but worked for the best!)
1/2-1 cup Wild Blueberries (depending on amount desired)

Optional: Coconut Extract for extra coconut flavor, Coconut Sugar for topping (if desiring a sweeter taste)


Place Coconut Oil in fridge to chill Place all dry ingredients in bowl and mix together. Whip egg whites in small bowl.  Add in all other wet ingredients to dry ingredients. Remove coconut oil from fridge, chop into pieces, and mix in to bowl with other ingredients Fold in egg whites and frozen blueberries. Place into a round 9 in pan sprayed with nonstick spray and shape dough into a circle. Sprinkle with extra coconut if desired Cut into 8 pieces like a pie Bake in oven for about 15-20 minutes, or until lightly browned on top and edges If desired, you can remove, separate scones on baking tray, and bake a little longer to brown edges more. Top with extra sugar if desired.


Wild Blue is Good for You!