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Proudly Australian


These deliciously moist blueberry scones are delicious! With every bite filled with juicy blueberries, how can you say no! You can now enjoy this easy recipe guilt free and with no added sugars! 

Recipe by: Pamela Higgins


PREP: 15 minutes

COOK/CHIL: 15-20 minutes


200g gluten-free flour

50g desiccated coconut

30g margarine

40g Natvia natural sweetener

1 teaspoon baking powder

175ml oat milk

1 teaspoon vanilla extract

40g frozen blueberries

1 teaspoon cornflour


Place the flour and coconut in a bowl then add in the margarine and use your fingers to rub in.

Add in the Natvia and baking powder then pour in the milk and vanilla and mix to form a dough.

Mix the blueberries and cornflour then add into the mixture. Roll into a big ball then place on a lined baking tray and roll out gently with a rolling pin into a large circle.

Bake at 180C for 15-20 minutes until golden. Cut into 6-pieces while still warm, and enjoy.

No nutritional info supplied

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