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Blackberry Scones - gluten-free, vegan, sugar-free | A Dash of Megnut

Blackberry Scones

These blackberry scones are filled with simple ingredients and make a great breakfast or brunch recipe. Gluten-free, dairy-free and vegan. 
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 scones
Calories: 255kcal
Author: Megan


  • 2 cups gluten-free all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup granulated sugar
  • 1 cup + 1 tbsp coconut milk
  • 3 tbsp coconut butter (melted and cooled)
  • 2 tbsp coconut oil (melted and cooled)
  • 1 tsp vanilla extract
  • 1 cup fresh blackberries


  • Preheat oven to 400F and line a baking sheet with parchment paper.
  • In a large bowl, whisk together flour, baking powder, salt, cinnamon and sweetener/sugar. Set aside.
  • In a medium bowl, mix together 1 cup coconut milk, coconut butter, coconut oil and vanilla.
  • Pour wet ingredients into dry ingredients. Mix with a spoon until combined.
  • Gently fold in blackberries.
  • Pat dough into a large disk, about 1 inch thick. Slice into 8 equal triangles as you would a pizza. Carefully place on baking sheet.
  • Brush tops of scones with 1 tbsp of coconut milk.
  • Bake at 400F for 17-20 minutes, or until tops are golden brown and scones are cooked through.
  • Allow to cool for at least 10 minutes before serving.


Adapted from Baking Bites


Calories: 255kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Sodium: 152mg | Potassium: 242mg | Fiber: 5g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 4.2mg | Calcium: 99mg | Iron: 2.4mg
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