Blueberry and lemon scones

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.


  • 125g brown rice flour
  • 1 tsp xanthan gum
  • 2.5 tsp baking powder
  • 25g coconut oil
  • 2 tbsp maple syrup
  • 150g coconut or plain yoghurt
  • 150g blueberries
  • 1 zest of lemon
  • 1 teaspoon of cinnamon
  • 1 teaspoon chia seeds (optional)
  • Water


  • 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