There is nothing more satisfying than a home-made, still warm, scone with a cup of tea (or champagne – depending on your mood)! This one comes with a zingy ‘caramel’ glaze. This recipe that is actually gluten free, vegan and sugar free. The great thing is, these scones feel like a very indulgent treat and yet are completely guilt free. You can also freeze the scones and defrost them when you have any guests. The scones will be delicious even without the glaze.

You will need:

For the scones

125g brown rice flour

1 tsp xanthan Gum

2.5 tsp baking Powder

25g coconut oil

2 tbsp maple syrup

150g coconut yoghurt (we use COYO)

150g blueberries

1 zest of lemon

1 teaspoon of cinnamon

1 teaspoon chia seeds (optional)


The glaze:

1 tablespoon of Jaggery

1 teaspoon of cocoa butter

Juice of half a lemon

Zest of 1 lime and 1 lemon


Preheat the oven to 220C

Mix together the rice flour, xanthan gum, baking powder and cinnamon

Rub the coconut oil into the flour mixture

Stir in the yoghurt, maple syrup, zest of 1 lemon and blueberries and bring together into a soft dough

Pop the dough onto a lightly floured surface and flatten to 2cm/1” thick

Cut into triangles and place on a baking sheet lined with a baking parchment

Brush the water over the top of the scones – lightly

Sprinkle with chia seeds

Bake in a preheated oven for 20 minutes until golden brown

For the glaze: melt all the ingredients in a pan on a low heat until dissolved and drizzle your still warm scones