Fearne Recipe Blueberry Scones

Blueberry scones

  • Serves: 8 - 10
  • Preparation: 15 mins
  • Cooking: 18 mins

These sugar and dairy free scones make this sweet treat sin free!

Blueberry scones are sure to become a family favourite! The wonderfully British teatime treat are simple to make and with blueberries being a superfood, they are super healthy too. Kids will love to get involved and help you bake these sugar-free scones. Serve as part of afternoon tea for friends and family.


Blueberry Scones

  • 350g white spelt flour, plus extra for rolling
  • ½ tsp sea salt
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 90g coconut oil or unsalted butter
  • 150g blueberries
  • 50ml maple syrup
  • 120ml rice milk
  • ½ tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 egg, beaten

To serve

  • Salted butter or coconut oil
  • Jam or almond butter


  • Step 1.

    Preheat the oven to 220°C / 200°C fan / gas mark 7 and line a baking tray with parchment paper.
  • Step 2.

    In a bowl combine together the flour, salt, baking powder and bicarbonate of soda. Rub in the butter or coconut oil until it looks like breadcrumbs. Stir in the blueberries.
  • Step 3.

    In a separate bowl combine together the maple syrup, rice milk, apple cider vinegar and vanilla extract. Add the dry and wet mixture to a stand mixer fitted with a dough hook and combine together quickly. Bring the dough together into a ball using your hands.
  • Step 4.

    Turn the dough out onto a heavily floured work surface and roll or pat out (with floured hands) to a thickness of about 4cm. Dip the pastry cutter into flour and stamp out as many scones as possible. Gather up the remaining dough, roll out again and stamp out the remaining scones, you should have 8-10. Arrange on the baking tray, brush the tops with beaten egg and place in the centre of the oven, bake for 15 - 18 minutes until golden brown in colour and a skewer comes out clean. Cover with foil if browning too quickly.
  • Step 5.

    Remove to a wire rack and leave to cool a little. Serve warm with your favourite jam, almond butter and some coconut oil or butter. Store in an airtight container and consume within 2 days.
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