Let’s get sconed


Blueberry Coconut Scones (v, gf)



  • 1 cup coconut flour
  • 1 cup brown rice flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/3 cup coconut oil (plus extra for brushing)
  • 1/3 cup agave nectar (I used 1/6 cup agave + 1/6 cup maple syrup)
  • 1 tbsp vanilla extract
  • 1/2 cup hot water *
  • 1 cup frozen blueberries

*You may or may not need to add more water depending on a few variables (like the temperature of your coconut oil/maple syrup and how big your frozen blueberries are).


Preheat oven to 350.  Add all dry ingredients.  Mix.  Add in wet ingredients.  Mix.  Add blueberries.  Mix.  Scoop uniformly onto a pan lined with parchment paper.  Brush tops with coconut oil.  Bake for 18 minutes at 350.  Flip 180 degrees.  Bake for 8 more minutes.









You can alter the density of the scones, depending on how you pack ‘em.  So if you like thick and dense baked goods, then really smoosh them tight.


Due to the coconut oil, the texture varies depending on where they are stored.  When left at room temp, they break apart perfectly so you can nibbles crumble by crumble.  However when refrigerated, they will keep longer and you can bite into them more easily without ending up with half the scone in your lap.

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Comments (38)

  1. Kaitlyn@TheTieDyeFiles

    So yummy and easy. Always looking for more uses for coconut, I’ll definitely be giving these a try. I love how blue they are!!

  2. Kaitlyn@TheTieDyeFiles

    And the title made me giggle 🙂

  3. Melissa

    loooks yummy! i haven’t made scones in forever. this looks like a great, easy recipe!

  4. Maddie

    This recipe looks amazing! And I love that it’s gluten-free 🙂 Thanks!

  5. Yolie @ Practising Wellness

    Mmm…this recipe looks divine! I love dense doughy scones…I will have to try this out! Do you think that spelt flour will work instead of brown rice? It’s all I have 🙂 Oh and I tried your black bean banana brownies a couple of weeks ago…they were soooo good and and chewy and chocolatey…I ate the whole tray by myself. Twice. No regrets 😉 xyx

  6. hippierunner

    I love when blueberries turn baked goods blue-ish!

  7. Kelsey

    Yummmmm! I love how simple these are!

  8. Katie

    Yesss! The scone recipe!! I like mine nice and dense, so I will be squishing these puppies tightly.

  9. Elise (Post author)

    2 cups of spelt flour will work as well.

  10. Pure2raw twins

    OMG those scones look amazing!

  11. Haley

    ooh, i’ll definitely be trying these soon… always looking for gf, low sugar recipes! 🙂

  12. Jess@HealthyExposures

    ohhh, man…i’ll have you know i about burst out laughing when i read the title 😉
    oh, yeah…and the scones sound good, too 😛

  13. Sarah

    Woo hoo! So happy to see this post. Thanks for the recipe. As soon as I get a spare moment I am making these babies… I was trying to think of a pun with scones but it just ain’t happening (too early in the am),


  14. Courtney

    I just recently found coconut flour in bulk and I could finally afford to buy some, lol! That stuff is expensive! I haven’t used it yet, so this will be my maiden coconut flour experience 🙂 Dumb question–Does it *taste* coconutty?


  15. Julia

    These look so yummy! I’m gonna try it, however I don’t know where or whether I can find coconut flour where I live. Can I substitute it with anything?
    Also, I second Courtney’s question. Does it taste coconutty? Haha

  16. Heather @ Kiss My Broccoli

    THERE they are! Oh yes, getting on these asap…fresh out of the bloobs though…may have to try some raspberries! Mmmm!

  17. Elise (Post author)

    yes they taste coconutty and you can sub in two cups spelt flour. 🙂

  18. JL goes Vegan

    Elise, I was away this weekend but when this popped up in my reader I had to immediately tag it under “recipes”! I love scones and these look gorgeous! Can’t wait to try them!

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  23. holly

    ummm these look so much like regular scones! and you know i love my scones. this recipe has been officially bookmarked.

  24. Erin

    This may be a silly question but I’m new to the vegan world. The coconut oil is a solid. Do you put in 1/2 c. in solid or do you melt it and then measure out 1/2c.

  25. Gloria

    I made these tonight, and they turned out great! Soooo good. Thank you for the recipe 🙂

  26. Gloria

    You can measure out 1/2 cup solid, and it should turn out to be the same amount melted 🙂

  27. Elise (Post author)

    thanks for jumping in gloria…thats what i was going to say. they should be the same amount in either state – solid or liquid.

  28. Elise (Post author)

    no prob! glad you liked them 🙂

  29. Dexter

    I had a question… if I wanted to include coconut flakes (both inside and also some to roll the scones around in pre-baking) what would I have to change, if anything?

    Thank you!!!

  30. Elise (Post author)

    depending on the texture you may need to decrease the flour or add in more liquid (almond milk perhaps?)

    i would guess adding 1/3 cup coconut flakes would mean decreasing the flour by 1/6 cup and adding an extra 1/6 cup of liquid. that would be my best guess at least…hope it helps!

  31. Jin

    Elise, I just made these and OH MY WORD.
    The aroma of coconut is divine. I didn’t have coconut oil so I just used canola. And I found I had to use a considerably more water. It turned out FAN-friking-TASTIC! It’s not too sweet, and I LOVE the texture. It’s my first gluten-free baking and my goodness, this recipe is a keeper for sure! thank you so much!!!

  32. Elise (Post author)

    hooray!! they are so good! im glad GF baking started off on a good note (ive had some stinkers).

  33. lindy

    I made these tonight and they were really crumbly. Do you have any suggestions on how I can keep them together better? I’m not sure what I did wrong!


  34. Elise (Post author)

    hmmm…well without asking a million questions about the process, its hard to say.
    since theres no binding agent (eggs) in the scones, the coconut oil is really what makes them stay together. and since the temperature of coconut oil causes a variation in its liquid/solid state, thats probably where the difference in consistency occurs. trying storing them in the fridge?
    they are definitely a more crumbly baked good, so maybe next time you could add a flax “egg” into the batter to hold it all together. [1 tbsp ground flax seeds + 1/4 cup water]

  35. Li

    Off to make these now ready to treat my family at breakfast tomorrow 🙂 x

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  37. JenRoth

    I just made these and both the taste and the aroma are blowing my mind right now. SO good!!

  38. Elise (Post author)

    awesomeeeeee 🙂

Comments are closed.