Adapted from A Saucy Kitchen

INGREDIENTS

• 1 3/4 cup | 220g gluten free all purpose flour blend
• 1 1/4 teaspoon xanthan gum OR 1 teaspoon psyllium husk use only if your flour blend does not already contain any xanthan) (Soak psyllium husks for a few mins in milk)
• 1/4 cup | 50 g coconut sugar (can sub with cane sugar)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup | 55 g coconut oil (creamy and somewhat solid – not melted or in a liquid state)
• 1 cup 170 g fresh blueberries
• 1 cup | 225 g coconut milk, full fat & from a can
• course turbinado or cane sugar, optional for sprinkling on top of the scones

Maple Glaze (optional)

• 1/2 cup | 56g sifted powdered sugar
• 1-2 tablespoons | 15-30 ml maple syrup

INSTRUCTIONS

1. Whisk together the flour sugar, baking powder and salt together in a large mixing bowl and combine. 
2. Add the coconut oil to the flour and use a fork to mix into the flour. Mix until the coconut oil is well combined. Your mixture should be powdery & dry. 
3. Add the coconut milk to the bowl and stir until a soft dough forms. Fold in the blueberries. 
4. Turn the dough out onto a sheet of lightly floured parchment paper. Mould the dough into a round disk, about 7 inches wide and 1 1/2 -2 inches tall. Cut the dough into 6 wedges. 
5. Place the dough in the fridge for at least 30 minutes. Don’t skip this step – the coconut oil needs to harden up so the scones don’t spread too much while baking. 
6. Preheat the oven to 400°F/200°C. When you’re ready to bake transfer the dough to a baking sheet, pull the wedges apart leaving space between each wedge (at least 2 inches). Sprinkle with course sugar and bake for 20-22 minutes until the scones have risen and are golden in colour. 

Maple Glaze

1. Mix together the powdered sugar and maple syrup in a small bowl until you get a thick glaze. Start with 1 tablespoon of maple and add an additional tablespoon if you need a more fluid glaze. Drizzle the glaze over the top and enjoy! 

RECIPE NOTES

Prep times includes 30 minutes of chilling the dough.

If you use xanthan gum just mix it in with the rest of the dry ingredients. If you use psyllium husk mix it into the coconut milk and let sit for a couple of minutes before adding the coconut milk.

These are best enjoyed fresh the day you make them. If you have any leftovers warm up on a low heat in the oven before eating.