Catering to Friends: Blueberry Scones!

Whenever I have friends visit from out of town, one of the things I enjoy doing is serving them traditional food from their culture, or in the case of Americans, their part of the country. When my cousin was in from Spain, I made sure I had plenty of Tapas in the house, like olives, roasted peppers, and a Spanish tortilla. When my friend Alli visits from California, you can be sure I have plenty of avocados on hand for a quick guacamole that we then add to absolutely everything! And if I have someone visiting from England, it is sometimes Sheppard’s Pie.

On a recent snowy Saturday, with a British Mont Blanc friend in town, I decided rather than a heavy Sheppard’s Pie, to make another UK staple, scones.

Part of traditional “High Tea” (although I just came to learn that “high tea” is an American term. In England they call it just “tea”), scones are a type of sweet bread often made with wheat and served in with clotted cream (a full fat dairy cream) and jam. And of course tea.

I happen to love scones. Or at least I did back before I became a nutritionist and virtually eliminated wheat from my diet. But I miss them, so I looked on-line for some gluten-free options and found one made with almond flour. I made further adjustments, using date sugar rather than regular sugar, and blueberries instead of raisins. I also used a combination of almond and coconut milk rather than cow’s milk. , and added some rolled oats for good measure.

The end result is absolutely delicious! While I did not serve them with clotted cream (I just couldn’t bring myself to do it), I did have them with some tea and they were just lovely.

Turns out, my friend Fozzy is wheat-free too, so he was right on board with this gluten-free version and found them to be scrumptious! That is high praise coming from a Brit!

I hope you enjoy them as much as I did. I’d love to hear your feedback once you’ve tried them.

I hope you all have an excellent, healthy and beautiful week!


Blueberry Scones


  • 1 1/2 cups almond flour
  • 3/4 cup rolled oats
  • 1 cup coconut flour
  • 2 1/4 teaspoon baking powder
  • 1/2 rounded teaspoon Himalayan salt
  • 1/3 cup date sugar
  • 2 cups almond/coconut milk (you can use 1 cup of each or purchase a container of the two blended together.. Also,add the liquids 1/2 cup at a time to insure proper batter texture)
  • 10 ounce packet of frozen organic blueberries


  • Preheat oven to 400
  • Combine all the dry ingredients and blend well with a fork to make sure there are no clumps
  • Add the packet of blueberries
  • Add the almond/coconut milk 1/2 cup at a time, mixing well until you create a soft dough(up to 2 cups). If it is too dry, you can add more milks or if it is too wet, add more almond flour.
  • Using 1/2 measuring cup, scoop out 1/2 cup batter and mold into a disc, placing them on a baking sheet lined with parchment paper. Continue to make scones, until batter is done.
  • Bake until brown on top. Time varies, but start with 15 minutes and check after that. I ended up baking mine for about 40 minutes, checking in 5 minute intervals
  • Transfer to a baking rack and cool before serving


SCONE 2  photo

Scone 3

Share Your Thoughts...

16 comments on “Catering to Friends: Blueberry Scones!

  1. AvatarElvira Highley

    I made these this afternoon and they were great! Everyone loved them and my 2 year old even helped make them! I substituted coconut palm sugar and strawberries since that’s what I had and they were fantastic. Thanks for the recipe!

  2. AvatarElaine B.

    I made these last night and they are delicious with a cup of tea. I may try them with craisins or chocolate chips next time. Thanks for the healthly version!

  3. Avatarl..l

    I’ve seen scone recipes many times with loads if butter and heavy cream..this seems much healthier…would the texture be the same as the fast filled scenes?

    1. AvatarBarbara Mendez, RPh, MS Post author

      Not quite as creamy… a little more crumbly but nothing substantial. I was actually thinking that next time I may use a little grapeseed oil but I would need to experiment with it before suggesting it. They are good as they are right now though.

    1. AvatarBarbara Mendez, RPh, MS Post author

      They are amazing Milton! If you use fresh, you may need more almond/coconut milk because there is water on the frozen. If you check on them while baking you can adjust time. They are done basically when they are slightly browned on top. Let them cool and set before eating. Enjoy!

  4. AvatarLaurie

    Your mom is too cute! I love the comments she leaves for you all the time! Anyway, I just wanted to say thank you for taking the time to send us great healthy recipes and healthy tidbits to better our lives. I enjoy reading your blogs every Monday and I actually started out listening to your very informative podcasts. I can’t wait to try these scones. I wish I could make them now but I don’t have the date sugar. Never tried date sugar before but I will now. Much health and happiness to you!

    Laurie Lentz

    1. AvatarBarbara Mendez, RPh, MS Post author

      Thank you so much Laurie, for your kind words. Glad to hear you enjoy the podcasts too!
      Date sugar is a great alternative to regular sugar and has less of an insulin response. I use it whenever I bake anything and it never disappoints,
      Let me know what you think of the scones when you give them a go…

  5. AvatarIraida Mendez

    You know I love scones,and these sound delicious, so, I hope you make some for me in the near future! Love you, MOM


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