I remember the first time I ever had a scone. There is this little cafe in the shore town my parents live in and my mom and I popped in for a treat.
I was probably 12. There were these beautiful rustic mounds of pastry deliciousness that I’ve never encountered before.
But, I saw chocolate chunks and I had to take the chance.
The crunchy outside, the fluffy inside, I was hooked. And they come in different flavors? Of course I’ll try them all!!
I love scones. I love how cozy they feel, like you can curl up with your tea or coffee and read a newspaper (ok smartphone). I also imagine my house would be perfectly tidy and white, smelling of fresh flowers I just picked from my garden.
I’ll delicately nibble my decadent scone as I watch my children quietly play with their trains. Yes, scones are magical.
These scones are:
- lemony
- juicy
- subtly sweet
- hearty on the outside
- moist and fluffy on the inside
- easily made in one bowl
- made with wholesome ingredients
- light and delicious
How to make Blackberry Lemon Coconut Scones:
In a medium bowl, whisk together the melted butter, milk, eggs, agave, and vanilla.
Zest the peel of the lemon directly into the batter, only removing the yellow skin. Then, cut the lemon in half and juice it. Strain the juice and whisk it into the batter.
Add the almond flour, arrowroot flour, coconut shreds, sea salt, and baking power. I like to toast my coconut shreds beforehand in a skillet over medium high heat for a few minutes until they get fragrant and golden brown.
Whisk everything together.
Fold in most of the blackberries, reserving some to press into the tops. I found the blackberries were best if they were cut in half, but I had some giant blackberries.
Put some arrowroot flour on your counter or work surface and place the scone batter on top.
Liberally sprinkle the scone batter with arrowroot starch and form a ball.
Place the ball on a baking sheet lined with parchment paper.
Use a wet knife to cut the mound into 8 triangles.
Bake for 25 minutes until golden brown. Let the scones sit on the pan for about 5 minutes.
Cut the scones again into 8 triangles, following along the lines you made before baking.
Transfer to a cooling rack and enjoy!
More scone recipes:
Recipe
Blackberry Lemon Scones
You’ll love these gluten free and paleo-friendly blackberry and lemon scones. They’re made with almond flour and are naturally sweetened!
Ingredients
- 1/2 cup (1 stick) butter, melted (ghee works too)
- 1/2 cup whole milk (heavy cream or almond milk also work)
- 2 eggs
- 3 tablespoons agave nectar (honey or maple syrup works)
- 1 lemon, zest and juice
- 1 teaspoon1 vanilla extract
- 3 cups blanched almond flour
- 1/2 cup arrowroot flour
- 1/2 cup unsweetened shredded coconut, toasted
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1 cup blackberries, cut in half
Instructions
- Preheat oven to 350F.
- In a medium bowl, whisk together the melted butter, milk, eggs, agave, and vanilla.
- Zest the peel of the lemon directly into the batter, only removing the yellow skin. Then, cut the lemon in half and juice it. Strain the juice and whisk it into the batter.
- Add the almond flour, arrowroot flour, coconut shreds, sea salt, and baking power. I like to toast my coconut shreds beforehand in a skillet over medium high heat for a few minutes until they get fragrant and golden brown.
- Whisk everything together.
- Fold in most of the blackberries, reserving some to press into the tops. I found the blackberries were best if they were cut in half, but I had some giant blackberries.
- Put some arrowroot flour on a counter or surface and place the batter on top.
- Liberally sprinkle the scone batter with arrowroot starch and form a ball.
- Place the ball on a baking sheet lined with parchment paper.
- Use a wet knife to cut the mound into 8 triangles.
- Bake for 25 minutes until golden brown. Let the scones sit on the pan for about 5 minutes.
- Cut the scones again into 8 triangles, following along the lines you made before baking.
- Transfer to a cooling rack and enjoy!
Nutrition Info:
- Serving Size: 1 scone
- Calories: 326
- Sugar: 8.7g
- Sodium: 232mg
- Fat: 26.2g
- Saturated Fat: 15.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17.4g
- Fiber: 4.8g
- Protein: 5.9g
- Cholesterol: 73mg
Enjoy!! xo
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Can you substitute heavy cream with coconut cream?
Hmm, I haven’t tried it but I would love to hear how it turns out if you try!! I don’t see why it wouldn’t work! xo
I am allergic to almonds. Is there another gluten free flour you would recommend? These look amazing and I would love to try them.
Hi Carey!
Bob’s Red Mill has a hazelnut flour that is AMAZING!! There may be other brands out there, I don’t know. I think doing all coconut flour may change the texture a bit, but the hazelnut flour would be a great alternative if that works for you!! Let me know how you make out!! xo
Thank you! I will let you know!
Wondering if I could replace agave with raw sugar? I’m not a baker but I’m wanting something special once in a while. This is still probably better for me than any commercial bakery product.
Hi B!!
I haven’t tried working with raw sugar before, but I think it should work! It’s worth a shot! If you have a liquid sweeter like honey, that would be a great alternative too! Let me know how you make out!! xo
what is the purpose for the coconut shreds? Can I leave them out, or replace with something else?
Hi! The coconut shreds are just for fun. You can leave them out! xo
This was a great recipe! We didn’t have all the right ingredients so we swapped the fruit for oranges and raspberries and used coconut milk (So Delicious refrigerated) and they were excellent! My whole family loved them and requested a repeat!
Aw so fun! Love that flavor combo!! xo