19 Apr


Hey guys!! I hope everyone is having an awesome Easter weekend. I made these yummy scones for my family as a breakfast treat, and you bet they had it with tea 🙂


I also had some happy giggles when they told me they loved them, so I guess this recipe is a win!


Feel free to play around with your choice of fruit; you could use blackberries, strawberries, peaches, or even mix in nuts if you’d prefer. I would probably add in peaches next time I make this recipe. Have a fun and festive weekend everyone!!!

Recipe: Modified from : yields 8 scones

1 1/2 cup almond flour
1 organic cage free egg
1/4 cup organic virgin coconut oil
1/4 cup organic coconut palm sugar
2 tbsp. arrowroot powder, or cornstarch
1 tsp. organic pure vanilla extract
3/4 cup fresh organic blueberries and raspberries
1/4 cup unsweetened shredded coconut (optional)
1 tsp aluminum free baking powder

Preheat oven to 350F. Line a 9 inch round baking pan with unbleached parchment paper all the way up to the sides of the baking pan and set aside.

In a mixing bowl, add the egg, sugar and coconut oil. With a hand mixer beat until combined. Add the remainder of the ingredients except the blueberries and raspberries and mix through. Add the blueberries and raspberries and gently with your hands incorporate them into the batter.

Press the batter into the prepared baking pan and bake for 35-40 minutes.

Let the scones cool for at least 15 minutes. Pulling from the parchment paper, lift the scones up from the pan and cut into 8 pieces. You can store them on a cake stand for up to two days.

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