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Berry Scones

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  • Author: Tara | Treble in the Kitchen
  • Total Time: 15 mins
  • Yield: 10 scones 1x


Subtly sweet berry scones make the perfect breakfast treat to nosh on as you sip your coffee, tea, or favorite morning drink.


  • 1/2 cup coconut flour
  • 1/2 cup arrowroot flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cream of tartar
  • 3 Tbsp coconut sugar
  • 2 Tbsp coconut oil
  • 1/4 cup Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup blueberries and raspberries (or your favorite fruit!)


  1. Preheat the oven to 350 degrees.
  2. Mix together the dry ingredients (coconut flour, arrowroot flour, baking soda, salt, cream of tartar). Stir in the sugar.
  3. Lightly work in coconut oil using fingertips until the mixture resembles fine breadcrumbs.
  4. Add egg, vanilla and Almondmilk Coconutmilk Vanilla Unsweetened to moisten.
  5. Mix well until you have a soft, doughy texture.
  6. Gently fold in the berries.
  7. Shape 1/4 cup of dough for each scone into a small triangle and place on a baking sheet lined with parchment paper or a silicone baking mat.
  8. Bake in preheated oven at 350 for 15-20 minutes or until firm and slightly browned.


Store leftovers in a sealed container with a paper towel placed on top of the scones to absorb moisture.

  • Cook Time: 15 mins
  • Category: gluten free, grain free, dairy free, low FODMAP, paleo friendly
  • Cuisine: breakfast, baked goods