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Ingredients
  • 1 3/4 cup | 220g gluten free all purpose flour blend
  • 1 1/4 teaspoon xanthan gum OR 1 teaspoon psyllium husk use only if your flour blend does not already contain any xanthan) see notes
  • 1/4 cup | 50 g coconut sugar (can sub with cane sugar)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup | 55 g coconut oil (creamy and somewhat solid - not melted or in a liquid state)
  • 1 cup 170 g fresh blueberries
  • 1 cup | 225 g coconut milk, full fat & from a can
  • course turbinado or cane sugar, optional for sprinkling on top of the scones
  • Maple Glaze:
  • 1/2 cup | 56g sifted powdered sugar
  • 1-2 tablespoons | 15-30 ml maple syrup
Steps
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