Blackberry and Almond Flour Scones

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Blackberry and Almond Flour Scones




  • 2 c almond flour
  • ½  c millet flour
  • 2 T coconut sugar (optional)
  • 1 t baking powder
  • 1/2 t cinnamon
  • 1/4 t sea salt
  • 2 T coconut oil, melted but not hot
  • 2 large eggs
  • 1 ½  t vanilla
  • Grated zest of 3 oranges
  • 3/4 c blackberries (or more)


  1. Preheat oven to 375 and line a baking sheet with parchment paper
  2. In a medium bowl, comine the almond flour, millet flour, coconut sugar, baking powder, cinnamon and salt. 
  3. In another bowl, combine the coconut oil, eggs, vanilla, and orange zest. Stir well
  4. Add the egg mixture to the almond flour mixture, stirring well. 
  5. Gently fold the blackberries into the dough
  6. Lay a square piece of parchment paper on the counter. 
  7. Place the dough on the parchment and flatten into a 1 inch thick disk.
  8. Cut the disk in half, then slice each half into 3 wedges, resting 6 pieces.
  9. Place the scones on the lined baking sheet and bake for 15-20 min, until golden brown.
  10. Let cook for a few minutes before serving. Store leftover scones in an airtight container in fridge for up to 2 days.

Recipe courtesy of Mark Hyman, MD and

Mary-Beth says: “These scones are quite delicious, gluten free and satisfy the need for a special weekend treat!”

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