Blueberry Scones


I woke up yesterday morning with a powerful craving for scones.  Did I mention that I’m severely, astoundingly pregnant?  It’s true.  I haven’t seen my feet in a fortnight.  I get worried looks from strangers in the grocery store.  Anyway.  If you’ve been pregnant, you know that cravings don’t call for wishing and waiting.  They require swift and very specific action.

It was with this in mind that I came up with the following recipe.  I quite enjoyed it, all 12 of them in the space of two days to be exact.  (Diet starts in 4 weeks…ugh.)

You could substitute raspberries or other fruit for the blueberries if you like.  I used frozen blueberries, but fresh would work as well.  I also think these would be good with a little grated lemon rind.


1 3/4 c. Almond Flour

1/4 c. Arrowroot Powder

1/4 c. Coconut Flour

2 tsp Baking Powder

1/2 tsp. Sea Salt

1 Tbsp. Apple Cider Vinegar

2 Tbsp. Honey

1 Egg

4 Tbsp. Pasture Butter, softened

1 tsp. Vanilla

1 c. Blueberries

Preheat oven to 350 degrees.  Combine dry ingredients in a medium sized bowl.  In a separate bowl, combine softened pasture butter, egg, honey, vanilla and apple cider vinegar.  Slowly add dry ingredients to wet ingredients.  Mix until barely combined.  Add blueberries.  You can roll out into a circle and cut into wedges with a pizza cutter, or separate into little mounds.  Bake for 20-25 minutes.

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