Blueberry Lemon Scones



Is it just me, or does the word “scone” make you think of snobby tea ladies drinking fancy tea at a distinguished tea parlor? No? 😉

Never mind me. These scones have muddled my brains.


These would be excellent served at a tea party…minus the snobby tea ladies…

You could tell everyone they’re gluten free and that they have no dairy.

Or…you could just let everyone compliment you first. Then tell them.

Just don’t tell them, okay? It’s better that way 😉


Blueberry Lemon Scones
gluten & dairy free
can be vegan

2 1/4 cup Pamela’s Mix plus 1 1/8 cup oat flour
2/3 cup sugar
1 1/2 tsp baking powder
6 tbsp coconut oil
1 cup unsweetened coconut milk
1/4 cup dried fruit (we used dried cherries and fresh blueberries)
Zest of 1 lemon
Juice of 1 lemon
1 egg plus 1 egg white

1. Preheat oven to 375 degrees.

2. Mix all dry ingredients, then add coconut oil. Next, add eggs, milk, zest of one lemon, juice of one lemon, then add blueberries and dried cherries.

3. Bake in preheated oven for 15-17 minutes.



Edit: this can be vegan if the eggs are substituted for 1/4 + 1/8 cup applesauce. Let me know in the comments if this worked for you! 🙂

Enjoy your yummy scones and have a happy breakfast! And if you want, share them with others…

Maybe your imaginary friend who is allergic to oats? 😉


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