May 17, 2015

Blueberry Scones ~ Vegan, Oil-free & Grain-free!

Do you love scones like I love scones? I used to bake them up by the batch full. That was long before I became plant-based. And let me tell you, those scones had so much butter AND heavy cream! No wonder they were tasty… but the good news is that now we can enjoy scones again without any butter, oil or dairy. The secret is almond flour. These babies do not contain any added oils. No bad fats. No saturated fats. Only healthy fat from almonds!

If you’re gluten intolerant or just cutting back on your grains, these are the perfect answer to being able to enjoy some yummy baked goodness. Have one for breakfast or as a dessert. They’re not too sweet, with a moist, crumbly texture, are loaded with flavor and boast some extra nutritional punch from the flax and poppy seeds.

Just to satisfy my own curiosity, I researched some typical scones for their nutritional breakdowns. It wasn’t pretty… Panera Bread’s wild blueberry scone with 470 calories per scone, contains 20 grams of fat, including saturated fat and trans fat, coming in at nearly 50% calories from fat, 70 mg of cholesterol and a whopping 900 mg of sodium! What? That’s crazy. Another popular bakery style scone was about the same. These yummy devils have 256 calories each, have less fat content, way less sugars and negligible sodium content.

To get more awesome facts about almond flour, check out this page from I have ordered from them in the past and was very happy with their products!

before baking


Healthy trails,


20 responses to “Blueberry Scones ~ Vegan, Oil-free & Grain-free!”

  1. You're amazing! I can hardly wait to try these. Hugs!

  2. Anonymous says:

    These look so good. I wonder if date paste would work as the sweetener? I'm thinking it would get too moist without altering the recipe…probably need to use at least 8 large dates.

  3. Helyn says:

    I think dates might work! I was thinking of trying this, too! 🙂

  4. Jan-Marie says:

    Beautiful! I must confess, I just had a pumpkin scone from the local coffee shop while Hubby enjoyed a blueberry one. Now I must give these a go!

  5. Helyn says:

    Wonderful, Jan-Marie! Hope you enjoy them!!

  6. Hope says:

    Please- what could I sub for the tapioca starch? I have everything else to try this… thank you

  7. Helyn says:

    Hope, it would need to be something similar, such as arrowroot powder or corn starch. Hope this helps!

  8. Hope says:

    Can do!! Wish you could come on out to Tucson Az and sample them!!

  9. Helyn says:

    Oh, me toooo! It would be so nice to have someone cook for me for a change! :)))

  10. Hope Green says:

    Where did the time go?? I bought blueberries yesterday, and smiled seeing that Costco has a 3# bag of almond flour for $12- Today I could not find my almond flour in the house!! and with diligent study figured out that in Oct in Ocala Fl my sister bought the almond flour so that we could try your 2 ingredient pie crust {which was a success} and this is why I don’t have any in the house in Tucson Az….

    So to the store- bought a pound & home… I used a 13″ pizza pan with parchment… and did put the 1″ separation between slices. The house smells awesome- and I am enjoying watching them rise… have the sugar ready to make the drizzle…

    went to the page at “” and read about the flour. They say to let baked goods cool just a little longer because they are delicate.. I got it.. can’t wait for them to be out of the oven!!

    Hugs from Hope in Tucson

  11. Hope Green says:

    We loved them.. Question- your photo shows perfectly sliced blueberries- mine when cooked the berries oozed- how did you get yours sliced where they didn’t make liquid on the paper?? Made for a better presentation.

    I will cut the recipe in half – and I think make into a square and cut diagonally- this way we can eat them fresh in one evening as an indulgence.


    • helynskitchen says:

      Hi again, Hope! So glad you enjoyed them! Hmm, not sure about the slicing of the blueb’s… I do have a VERY sharp knife. Maybe that made the difference.

  12. Mandy Bentley says:

    What is the glaze on top in the photos?

    • helynskitchen says:

      Hi Mandy! It’s a sugar glaze. I don’t have it in the recipe because it’s not a whole food. Made these first when I was less strict about what I ate! 🙂 Guess I should make them again to take new pics…

  13. Betsy says:

    These turned out well. I liked that they aren’t to sweet. However, the lemon was hardly noticable. In the future I will double the lemon juice and add lemon rind.

    • helynskitchen says:

      I’m glad you liked them Betsy! Adding extra lemon sounds like a great idea! … You may want to add an extra TBS of flour if you’re going to add more liquid. The lemon I added was only to create an acid environment to help the baking soda work in a little bit of rising, not necessarily for flavor. xx

  14. Louise says:

    Could I use half oat, half almond flour?

    • helynskitchen says:

      Hello, Louise! PLEASE ACCEPT MY APOLOGIES for this horrid delay in responding to you! My website had a big glitch and I wasn’t receiving pending comments. Great question! You could sub with some oat flour but keep in mind, the scones won’t be quite as moist. The oil from the almond flour is what is used to replace using actual oil/butter.

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