gluten free chocolate blueberry scones

Chocolate Blueberry Coconut Scones

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 8 scones (or 15 if halved)

Serving Size: 1 scone

Chocolate Blueberry Coconut Scones

Another delicious recipe by Jacqueline Church.

Scones are best known for their place on the high tea menu. They’re delicious served plain or with jam as part of brunch or for an afternoon snack. They are quick to make, and are perfect breakfast when you’ve got a house full of holiday guests. They keep well so they’ve got the added advantage freeing you from the kitchen to enjoy friends and family.

This recipe yields eight triangular scones or could be scooped and dropped for 15 smaller scones. You could even cut into squares to have mini-scones for small hands.

The dough may seem sticky, but never fear, they’ll bake up beautifully. One advantage of baking gluten-free is that you don’t have to fear toughness that comes from overworking a dough made with gluten. In addition to being gluten-free, these are FREE FROM the top 8 allergens: (Wheat, Soy, Egg, Dairy, Fin Fish, Shellfish, Tree Nuts, Peanuts) and they are FREE FROM sesame and gluten, too.

The blueberries can be swapped out for cherries or dried cranberries.

Nutritional highlights: Antioxidant and fiber boost from Blueberries which are also high in Vitamin C, K, Manganese. Flax seed replaces egg and brings Omega-3 fatty acids, lignans and fiber. Oats are a nutritional powerhouse and here they lend body and texture as well.


  • 1 Tablespoon ground golden flax seed, mixed with 3 Tablespoons hot water
  • 1/2 cup organic coconut milk soured with 1 Tablespoon cider vinegar or lemon juice (this stands in for buttermilk)
  • 1 Teaspoon organic vanilla
  • 1 1/3 cup gluten-free flour (Bob’s Red Mill)
  • 2/3 cup gluten-free old-fashioned oats, coarsely ground in a spiced mill or blender to make oat flour (Bob’s Red Mill)
  • 1/3 cup gluten-free old-fashioned oats (Bob’s Red Mill)
  • 1/3 cup organic sugar (regular granulated or organic coconut sugar)
  • 2 1/2 Teaspoons baking powder
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon cinnamon
  • 6 Tablespoons shortening, chilled (I like Nutiva coconut and red palm shortening)
  • 1 3.5 oz PASCHA dark chocolate bar (55%) with cocoa nibs, chopped
  • 1/2 cup organic coconut flakes, toasted
  • 1/2 cup wild Maine blueberries*
  • Coconut milk for brushing
  • 1 Tablespoon organic turbinado sugar


  1. Mix flax and hot water, set aside to gel.
  2. Preheat oven to 400 degrees, place coconut flakes on parchment lined baking sheet and toast in the preheating oven. Watch ‘em!
  3. Measure shortening into a small bowl and place in freezer to chill.
  4. In a measuring cup, mix coconut milk and cider vinegar.
  5. In a large bowl mix gluten-free flour, gluten-free oats, gluten-free oat flour, baking powder, sugar, salt, cinnamon.
  6. In a medium bowl or large measuring cup, mix milk, flax, vanilla.
  7. Using hands or pastry blender, cut fat into flour until the fat is about the size of peas.
  8. Add toasted coconut and PASCHA chocolate to dry ingredients.
  9. Add milk mixture and blueberries and stir to combine.
  10. Mix to combine all ingredients and pat into a disk about 8-9” round and cut into 8 sections with pastry cutter. Alternately, use scoop to drop scones onto parchment lined baking sheet.
  11. Brush with coconut milk and sprinkle with turbinado sugar.
  12. Bake 25-30 minutes until golden brown on top.


Pro tip: Do you know the difference between cinnamon and cassia? Cinnamon is full of complex flavors and has health benefits like reducing inflammation. Cassia is widely sold as cinnamon in grocery stores. True cinnamon sticks are light and papery, like a double scroll of parchment with multiple leaves curling in two parts toward the center. Cassia is much harder and curls in a single tube. Cassia is much less complex in fragrance and flavor.

Pro tip: In recipes calling for buttermilk, use this simple dairy-free tip: sour soy or coconut milk with 2 Tablespoons of lemon juice or cider vinegar per 1 CUP of milk.

*Recipe is great with cherries, too! During holidays, try dried cranberries.