Berry Scones

Scones were always such a treat growing up. From the velvety chocolate chip, to the fresh fruit or even the savory cheese and ham breakfast version. Scones have pretty much done it all.

Something so wonderful about scones is that once you have the basic recipe down the options are endless with mouth watering recipes. I love this recipe because it uses organic frozen berries which means you can make them all year long and they come together quickly. **You don’t even need to thaw the berries!**

One of the first steps in creating these delicious treats is getting your butter ready. A little trick I learned that makes quick work of cold butter is to use a cheese grater. Once you have grated the butter, put the entire container in the freezer so that it stays cool while you prep your other ingredients.

Next up add all of your dry ingredients into a bowl. This recipe uses coconut and cassava flours.

Cassava flour is a gluten, grain and nut free flour made from ground cassava root and can easily be swapped for all- purpose flour but most similar to wheat flour.

Coconut flour is also gluten free and comes from the dried and ground flesh of the coconut. Coconut flour is packed full of fiber and ranks low on the glycemic index which means that breads and baked goods made from this flour are less likely to spike your blood sugar.

This recipe will leave you feeling good about indulging while staying on your health journey.

Once you have added all of your dry ingredients to the bowl, add your butter.

You can see the cheese grater makes such nice little pieces of butter that are easy to mix in. I like to use my hands or you can use a fork to mix the butter and the dry ingredients. The dough will be crumbly at this point.

Next add wet ingredients:

  • Vanilla
  • Unsweetened Almond Milk
  • Egg

You can start mixing with a spoon but you may need to get in there with your hands to form the dough. If the dough seems dry you can add more almond milk 1 tsp at a time. You have to be careful because you don’t want the dough to be too wet. Once you feel like your ingredients are mixed and a ball of dough is forming, then add your berries.

Using your hands massage the berries into the dough and then move to a counter top or cutting board. You will want to form the dough into a large circle. Approx 1-2 inches thick.

Next up use a knife to cut your dough into 12 equal triangles.

Now add your scones to a baking sheet with parchment paper and bake for 20 minutes.

Last but NOT least EAT! That is the best part of baking, the eating part right??!! The mixed berries give so many different flavors and textures, I am sure you will want to share with the whole family or hide them for yourself. I certainly have been known to strategically put my desserts in the fridge where they just happen to be hidden…….

You can leave these out in an airtight container for 8 hours or so but best kept in the fridge. Then I normally re-heat when I want to eat them. They are great with butter, peanut butter, yogurt, jam and so much more.

Berry Scones

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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12
Calories: 138kcal


  • 6 Tbsp Butter
  • 3/4 Cup Coconut Flour
  • 3/4 Cup Cassava Flour
  • 2 tsp Baking powder
  • 2 Tbsp Coconut Sugar
  • 2 tsp Vanilla Extract
  • 3/4 Cup Unsweetened Almond Milk + Maybe a little extra
  • 1 Egg
  • 1.5-2 Cups Organic Frozen Mixed Berries


  • Preheat the oven to 375 degrees.
  • Grate butter and put in the freezer until needed – use your cheese grater.
  • *If not using frozen berries use this time to cut and prep fruit.
  • Add all dry ingredients to a large bowl.
  • Add butter to your dry and ingredients and use your hands to massage the butter into the dough. The dough will be crumbly.
  • Add Almond milk, egg and vanilla to your bowl with the butter and dry ingredients.
  • Mix everything together. You can start with a spoon but I find to really get the dough formed you will want to use your hands. If you feel like the dough is just a little too dry and not sticking together well enough you can add in more almond milk 1 tsp at a time. **just don't add too much because you don't want the dough to get to be wet.
  • Add berries to the dough and with your hands gently massage them into the dough until mixed thoroughly and you have a nice ball formed.
  • Take your dough out of the bowl and place on a cutting board and using your hands push the dough out until you have a nice round circle approx 1-2" thick.
  • Using a knife cut dough like a pizza into 12 even pieces.
  • Move the scones to a parchment covered baking sheet. I find that the scones cook better with some room in between.
  • Bake for 20 minutes.
  • Eat with butter, syrup, yogurt, jam…the options are endless.


Serving: 1Piece | Calories: 138kcal | Fat: 7.6g | Protein: 1.9g | Carbohydrates: 11.9g

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