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Blueberry Cheesecake Scones


  • 15 oz. almond flour / ground almonds

  • 4 tsp baking powder

  • 1 tsp baking soda

  • 3 tsp xanthan gum

  • 1 tsp salt

  • 4 TBSP xylitol

  • 3 oz. unsalted butter and 3 oz. solidified coconut oil

  • 1 egg

  • ½ cup thick coconut milk (coconut cream)

  • Zest of 1 lemon

  • 6 oz fresh blueberries

  • Beaten egg to glaze

Total Time: 30 min Prep: 10 min Cook: 20 min
Yield: 10 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

Place almond flour, baking powder, baking soda, xanthan gum, salt, xylitol and cold butter into a food processor and pulse just until it resembles breadcrumbs. Do not over process!

Turn into a mixing bowl and add the egg, coconut milk (coconut cream), lemon zest, and blueberries and mix just enough to form a rough, soft dough. Be gentle so you don’t smash the blueberries.

Turn onto a board (use almond flour to dust if sticky) and knead about 5 times until the dough is all together. Be very gentle. The dough will be very shaggy.

Flatten the dough lightly with your hand until it is a 1½ inch thick. This is the same thickness as my cutter.

Use a round 2½ inch metal cutter to cut into thick circles.

Very gently push the dough out of the cutter and place scones on a baking sheet.

Brush with beaten egg.

Bake in the center of the oven at 325 F for 20 – 22 minutes until golden brown.