Berry Scones

For those mornings when you decide you want to take the day slow (or at least start it off that way) with a cup of coffee or tea, relaxation, and something delicious…we have Berry Scones.

Berry Scones from Treble in the Kitchen

I honestly feel like I am in denial about summer coming to an end.  With the true kickoff of my program to become a Registered Dietitian taking place this summer, there hasn’t been much time to soak up the sun, hike new trails, or just enjoy the summer season like many summers of the past.

The past few mornings, I have attempted to take a few quiet moments to myself before hitting the computer, opening up the e-mail, lacing up my running shoes, or even looking at my to-do list.

I’ve been taking the time to reflect on where I am in my life and think about how I can best prepare as we move into this new season.

In the midst of all this hustle and bustle of my RD program and everything else going on in life I am really trying to do things that are important to me and that make me feel more “normal.”  Things like baking something that smells and tastes delicious to share with Brian in the morning.

Berry Scones (gluten free, grain free, paleo friendly) from Treble in the KitchenI have always loved baking, especially baked goods to be enjoyed in the morning such as muffins, biscuits and scones.

While I’m not strictly gluten-free, I’d say that right now I follow a gluten-free diet about 99% of the time because it really helps to alleviate symptoms with my digestive issues.

I’ve done a lot of experimenting with alternative flours and had a lot of fun creating this gluten and grain free scone recipe that also happens to be low FODMAP.

This recipe uses a combination of coconut flour and arrowroot starch to create the dense, yet tender scone-like texture.  Sweetened with a touch of coconut sugar, these berry scones pair perfectly with my morning cup of cold-brew.

Berry Scones (gluten free, grain free, paleo friendly) from Treble in the Kitchen

Simple and delicious Berry Scones #ad #glutenfree #lowfodmap Click To Tweet

The berries in these scones could easily be subbed with any of your favorite mix-ins.  You could try other fruit, some nuts, adding a touch of cinnamon, or you could make the scones a touch more indulgent by adding chocolate 🙂

Berry Scones
 
Cook time
Total time
 
Subtly sweet berry scones make the perfect breakfast treat to nosh on as you sip your coffee, tea, or favorite morning drink.
Author:
Recipe type: gluten free, grain free, dairy free, low FODMAP, paleo friendly
Cuisine: breakfast, baked goods
Serves: 10 scones
Ingredients
  • ½ cup coconut flour
  • ½ cup arrowroot flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ tsp cream of tartar
  • 3 Tbsp coconut sugar
  • 2 Tbsp coconut oil
  • ¼ cup Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened
  • 3 eggs
  • 1 tsp vanilla extract
  • ½ cup blueberries and raspberries (or your favorite fruit!)
Instructions
  1. Preheat the oven to 350 degrees.
  2. Mix together the dry ingredients (coconut flour, arrowroot flour, baking soda, salt, cream of tartar). Stir in the sugar.
  3. Lightly work in coconut oil using fingertips until the mixture resembles fine breadcrumbs.
  4. Add egg, vanilla and Almondmilk Coconutmilk Vanilla Unsweetened to moisten.
  5. Mix well until you have a soft, doughy texture.
  6. Gently fold in the berries.
  7. Shape ¼ cup of dough for each scone into a small triangle and place on a baking sheet lined with parchment paper or a silicone baking mat.
  8. Bake in preheated oven at 350 for 15-20 minutes or until firm and slightly browned.
Notes
Store leftovers in a sealed container with a paper towel placed on top of the scones to absorb moisture.

Berry Scones (gluten free, grain free, paleo friendly) from Treble in the Kitchen

Question of the Day:

  • Are you in shock that summer is over or are you ready for fall?

This post is sponsored by Almond Breeze Almondmilk.

Comments

  1. Tara, these scones look delicious and I’m going to give them a try this weekend 🙂 Since I have started training for marathon, I have been craving chocolate and sweet things all the time! I don’t really know if it has anything to do with running but that’s how it is right now! 😉

    • Tara Deal Rochford says:

      Thanks, Shiva! 🙂 Make sure you are eating enough during your training…your body may be telling you something!

  2. I’m also in denial–a part of me is excited for fall but another part of me wishes we had summer a bit longer because I feel like I wasn’t outside enough (like I feel every year….)

    • Tara Deal Rochford says:

      I totally agree! Luckily, fall in Denver is pretty dang gorgeous, so I can still get outside 🙂

  3. WOW – I love scones and I am LOVING the texture of these – and they are gluten and dairy free!! Woohoo!!!

    • Tara Deal Rochford says:

      Thanks, Shashi! 🙂 yea dairy and gluten free!! (but even my dairy/gluten loving husband loves these!)

  4. Yea, I’m pretty much crying that summer is over…I just don’t want the cold to get here! But I’m ready to dig into school work again actually!

  5. Awesome recipe Tara, these looks really scrumptious! Here in south Florida it’s summer all year round, but it’s mind-blowing that it will be September in a few days!

    • Tara Deal Rochford says:

      Lucky Floridians! I do love the seasons…I’m just not quite ready for September/fall! This summer went too fast!

  6. Ugh tell summer to never end! Even though it’s already back to school, I want summer produce and berries to stick around forever!

    These berry scones look divine. I need some starch and then I want to try them since I have a ton of coconut flour to use! xoxo

    • Tara Deal Rochford says:

      I agree!! I love zucchini and berries!! Let me know what you think if you give them a try…Brian loves them!

  7. I feel like summer went by far too fast, but I’d be lying if I said I wasn’t a bit excited for fall 🙂

  8. Erin duffy says:

    I am going to make these tomorrow for the week!! They look delicious!

  9. Yum!! I’m such a summer girl, but this year I’m really ready for fall.

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