Scones with Blueberry or Cream Topping

Scones with Blueberry or Cream Topping Recipe- For Those With Mast Cell Activation Syndrome or Histamine Intolerance (Medium Oxalate and Low Lectin)

Before I knew I had Mast Cell Activation Syndrome and Histamine Intolerance, I loved sweets. When I went out to eat, I would decide what I wanted for dessert first. Then I would pick the rest of my meal to go with that dessert!

I wanted something sweet every single day. But when I found out I had Mast Cell Activation Syndrome and Histamine Intolerance…that all had to change.

I know that processed sugar isn’t good for anyone. But it is particularly problematic for those of us with Mast Cell Activation Syndrome or Histamine Intolerance.

Sugar can increase inflammation. It can also feed pathogens like bacteria and yeast in the body. So sugar makes both Histamine Intolerance and Mast Cell Activation Syndrome worse.

Gluten is also a problem when you have Mast Cell Activation Syndrome or Histamine Intolerance. Gluten can cause more gut inflammation and trigger mast cells and histamine release.

It can also cause leaky gut. Gut issues are a big root factor in both Mast Cell Activation Syndrome and Histamine Intolerance. You can read more about the root factors involved in Mast Cell Activation Syndrome and Histamine Intolerance here:

I eat a lot differently now. No more daily desserts. No more gluten.

I will still have a treat every now and then, though. Like for special occasions.

But I found out something not that long ago. It was when my husband took me to a Gluten-Free bakery for my birthday. They had a lot of beautiful choices. But I found that all the ones we tried were too sweet for me. My tastes have changed so much!

I used to be the girl who could eat a dozen cookies in one sitting. It is amazing how much things change!

I no longer crave sugar like I once did. But I do still like a treat every now and then. So next I’ll tell you about a lovely scone recipe I made. It’s sweet, but not too sweet.

And I’ll tell you a little about some of the ingredients. You can use these ingredients in other baked goods, too. They are good substitutes if you have Mast Cell Activation Syndrome or Histamine Intolerance.

Ingredients to Use When You Have Mast Cell Activation Syndrome or Histamine Intolerance

Now, when I make dessert, I make them with  Better Organic Stevia* or Pure Monk Fruit Extract*. Stevia and Monk Fruit are natural, plant-based sweeteners with no calories. They don’t affect your blood sugar like sugar, honey, and maple syrup. But you need to check the ingredients to make sure they don’t have any other added ingredients. Both Stevia and Monk Fruit often have fillers. And fillers can be bad if you have Mast Cell Activation Syndrome or Histamine Intolerance. The brands I’ve linked here don’t have those fillers. I used the monk fruit extract in this recipe. It adds a slight caramel flavor. You could add a few drops of Stevia, too, if you want a much sweeter scone. I personally stick with just the monk fruit extract. I typically use Otto’s Cassava Flour* for baking. Cassava flour bakes very similarly to wheat flour. But cassava flour is gluten-free! It is medium oxalate and lectin-free too. Oxalate levels depend on the quantity you eat. In this recipe, one serving is medium oxalate. Cassava flour is also a resistant type of starch. This means it doesn’t affect blood sugar as much. Resistant starches also feed good gut bacteria. If you are allergic to latex, though, you may not do well with cassava flour. Cassava is in the same plant family as latex. In that case, you could substitute Organic White Rice Flour* in this recipe if you are less sensitive to lectins. Or if you don’t have an oxalate issue, you could try Blanched Almond Flour.* For the coconut milk in this recipe, I use Native Forest. The ingredients are only organic coconut and filtered water. Native Forest is 100% coconut milk with no added ingredients. These are great ingredients to use in baking when you have Mast Cell Activation Syndrome and Histamine Intolerance. And you can see how they are used in this scone recipe. Let’s look at that next.

Low Histamine Scone Recipe for Those with Mast Cell Activation Syndrome and Histamine Intolerance

low histamine scones
Before I get to the recipe, I want to mention something about American vs. British scones. American scones tend to be very large. They are also much sweeter than British scones. British scones are less sweet. They are often served with jam and clotted cream. So they don’t need to be as sweet since the jam adds sweetness. They are also a bit crumbly to soak up the cream. I’ve followed more of the British style scone in this recipe. It is a crumbly scone that works great with the Blueberry Topping and/or Coconut Cream. If you prefer more of an American-style scone, you’ll want to add extra monk fruit to make the scones a little sweeter. You may also want to add extra butter to the dough so it won’t be as crumbly. And because it will be sweeter, you might choose to skip the Blueberry Topping and Cream. Scones are traditionally served with hot tea. Regular black tea is high histamine, though. But there are some nice alternatives. I like to have these scones with Roasted Dandelion Root Tea, Raspberry Leaf Tea, or Tulsi Tea. I put a few drops of  Better Organic Stevia* in my tea to sweeten it. You can make it to your own taste. If you do use stevia, remember a little goes a long way. I really hope you enjoy this recipe as a treat to have with Afternoon Tea! Or anytime!
scone ingredients in bowls with whisk

Ingredients for the Scones

To spread on top of the scones (before the bake)

For Blueberry Topping (added after the bake)

For Cream Topping (added after the bake) (requires some day ahead prep if using coconut milk rather than coconut cream)


  1. If you will be making the Cream Topping, place a package of Native Forest Coconut Milk in the refrigerator overnight. This will cause the coconut cream to separate from the coconut water. If you are using Let’s Do…Organic Coconut Cream, you can skip this step.
  2. Preheat the oven at 325 degrees. Grease a pie pan with ghee or use a silicone baking mat.
  3. Make the butter mixture to spread on top. Do this by whipping the butter, monk fruit, and vanilla powder together using a high-speed mixer or blender. Set aside until scones are ready.
  4. Cream together the butter, monk fruit, and eggs until smooth with a whisk, food processor, or high-speed blender.
  5. Next mix in the vanilla, and coconut milk.
  6. In a separate bowl mix cassava flour, baking powder, baking soda, and salt.
  7. Add the dry ingredients to the wet mixture and mix together until the dough comes together. If the dough is too crumbly, add a little extra coconut milk. If the dough is too wet, add a little more cassava flour.
  8. Shape the dough into scone shapes – about 3”x3” and place in a pie pan.
  9. Get the butter mixture you made earlier and spread on top of the scones.
  10. Make sure scones are snug and touching to prevent them from drying out.
  11. Bake for 28 minutes.
  12. Let cool for 5-10 minute before removing from pan.

    *note: You aren’t going to see a lot of rise with this recipe. And they will brown slightly as they cook, but the color doesn’t change much.

    And remember, this is a crumbly scone. It will hold together when it comes out of the pan. But when you bite or cut into it, you will get delicious crumbs. For less crumble, you can try adding more butter.

For Blueberry Topping

  1. Heat blueberries in a small pan over medium heat for 5-10 minutes until they begin to bubble.
  2. Mix in Monk Fruit Powder and Vanilla Powder.
  3. Top Scones with Blueberry Topping.

For Coconut Cream Topping

  1. If using the Coconut Milk:

After allowing Native Forest Coconut Milk to sit in the refrigerator all night, remove it from the fridge.

Then open the package and scoop the thickest cream from the top of the package.


If using the Coconut Cream:

Scoop out 1 cup of coconut cream.

  1. Whip the coconut cream, monk fruit extract, and raw vanilla powder with a whisk.
  2. Top scones with coconut cream.
  3. You can use the leftover coconut water or coconut cream for smoothies or other recipes. You can freeze it in an ice cube tray to make it easier to use.

It’s important you know that this blog post is for informational and educational purposes. It’s not meant to treat any health condition or to be prescriptive for anyone. Always be sure to work with your healthcare practitioner.

Before you change your diet on your own, please make sure you’re working with a healthcare practitioner who can help you with this.

*Some links in this website are affiliate links, which means Mast Cell 360 may make a very small commission if you purchase through the link. It never costs you any more to purchase through the links, and we try to find the best deals we can. We only recommend products that we love and use personally or use in the Mast Cell 360 practice. Any commissions help support the newsletter, website, and ongoing research so Mast Cell 360 can continue to offer you free tips, recipes, and info. Thank you for your support!


  1. Amy

    Thank You! I’m hoping to try this soon! My doctor wants me on low oxalate diet and there are so many conflicting lists. I was having a hard time finding info as to whether or not the cassava flour was low in Oxalates. What about monk fruit? I assume it’s low as well if included in this recipe?

    1. Beth O'Hara

      Hi Amy,
      Cassava flour is medium at small amounts. Think 1 muffin. You could also sub lower oxalate flour options. The monk fruit is very low. I hope you enjoy the recipe!

  2. Natalie

    What about the baking powder? Is cornstarch an issue, it’s in there? I’m scared.

    1. Beth O'Hara

      Hi Natalie, This recipe calls for baking soda-this doesn’t have cornstarch. Baking powder, which is different has cornstarch. Happy cooking!

      1. AH

        But this recipe does call for baking powder AND baking soda 😉

        1. Beth O'Hara

          Ah! I had forgotten about that! Thank you for the reminder! I had no issues when I tried it. You can use club soda as a sub for baking powder in cooking. Egg whites can also serve as a sub. Eggs are best if pasture raised. I don’t know exact proportions for the substitutions, but if you do an internet search, you should find something. Thanks again!

  3. Karen

    I tried this and they didn’t rise at all or brown. I followed the recipe except only used 1/4 tsp of monk fruit. They came out looking like they went into the oven. Just kind of dried out. What did I do wrong? Can you include a pic of what it looks like when you put them into the oven? How many is it supposed to make? Thanks!

    1. Beth O'Hara

      Hi Karen,
      The recipe wasn’t designed to rise. You could modify it with baking powder and some lemon juice if you can tolerate cornstarch and lemon. I can’t use cornstarch, so I made the recipe without the baking powder.
      For number of servings, it depends on how big you make the scones. It will make between 6-10.

      1. Janelle

        Baking powder is made of three ingredients… baking soda, cream of tartar powder, and a starch. Store bought uses corn starch, but you can make your own using another starch. Easy to find recipes online for the ratio of the ingredients for homemade baking powder.

  4. Verlen

    I know that Monk fruit isn’t an exact sugar substitute…and can have an after taste. I know they add erythritol to it and stevia as well. I looked up erythritol and histamine and could not seem to find any discussions on it. Do you have an opinion or recommendation? I don’t want to spend a lot of money on a sweetener, pure monk fruit, that I might not be able to palate. Just curious. Thank you for any info you can provide.

  5. Claudia

    I made these and could barely eat one bite because the smell from the cassava flour made me gag. I have never used cassava flour before. Does anyone else find this? Is it something about the brand of cassava flour? I can’t imagine anyone eating what I ended up with and my apartment smells terrible.

    1. Suz, Mast Cell 360 Team

      Hi Claudia,
      I’m so sorry to hear you experienced such a terrible smell! We have never heard of this potent odor before with Otto’s brand.

  6. Caroline Gettys

    hi, I’m breastfeeding my daughter who has a dairy allergy so no butter or ghee will work for us. How much extra virgin olive oil would you substitute for the butter? We are also able to use organic unrefined extra virgin palm oil if you think that would work better. Also could I sub hemp milk for the coconut and flax meal for the egg? Thanks!

    1. Suz, Mast Cell 360 Team

      Hi Caroline,
      According to the internet, in most recipes, olive oil can be substituted for butter at a 3:4 ratio by volume. For example, if the recipe calls for 1 cup (225 grams) of butter, you can replace it with 3/4 cups (180 ml) of olive oil. Olive oil does have a more distinct flavor, and having never made this recipe that way, we can’t say for sure how it will affect the taste. Flax eggs should be fine. In the blueberry muffin recipe, Beth has a recipe for that:

      How to make Flax Eggs:
      Mix 3 T ground organic flaxseed meal with scant ½ cup water.
      Let sit for 5 minutes.
      This makes three eggs. You won’t get as much rise with flax eggs.

      Let us know how it goes with your substitutions!

  7. Lucy

    I was very excited about baking with Otto’s Cassava flour but I have not had great successes. I tried two other recipes. The tortillas came out like cardboard. Last night I finally made some delicious waffles, not this recipe, but similar ingredients. I used 100% Ottos Cassava flour as well as a small amount of monk fruit. They were delicious and I was very happy until I was up all night just vibrating in a way I haven’t in a long time. I looked up Cassava flour on Susan Owen’s oxalate list and it is listed as High oxalate. I don’t know if Otto’s might be different. So remember that we are all different and may be more or less sensitive than others to a particular food. I think I will go back to white rice flour for baking and see what happens.

    1. Suz, Mast Cell 360 Team

      Hi Lucy,
      Thanks for sharing your experience. You are absolutely correct that each person is unique. Beth will recommend products she finds to be generally well-tolerated by herself and clients. However, there will be people who won’t be able to tolerate them for any number of reasons. We do try to recommend that anytime anyone introduces anything new into their diet, they go slowly and monitor symptoms and reactions. Cassava flour in general can be higher oxalate, but Beth had found that most people with MCAS could tolerate Otto’s in smaller amounts (1-2 slices of the pizza for example). However, if someone has a history of kidney stones or severe oxalate issues, it can be too much.

  8. Kim

    I opted to make a sweeter bun without the toppings so added 1 1/2 T of Monk Fruit powder as recipe said 1- 2 T could be used. It was way too intense to me and left a lot of an after taste. Overall the flavor and texture for me isn’t worth making again but Im glad I gave this recipe a try. Thanks for all of the helpful stuff I learn on your website.

  9. Kim

    On my above statement, the texture firmed up and was much better to me after chilling. Even the taste improved but Personally I would cut back on the amount of Monk sugar that I chose to use but think this recipe is a keeper.

  10. Stacey

    I don’t like to bake or cook anymore, it’s just me. I’m at a loss about what to do. How about the shakes like boost, slim fast etc? Thanks for the help, there isn’t anyone in this area to go to for help

    1. Suz, Mast Cell 360 Team

      Hi Stacy,
      You’ll want to look into any pre-packaged products to see if there are fillers and preservatives which may be high histamine. You can check out the food list here for a list of common ones:
      The additives will be toward the bottom under the miscellaneous category. You might like to start making your own smoothies based on low histamine foods on this list. With a personal blender like this one, it is really easy:

      Hope this helps!

  11. Grace Chi

    I only eat duck eggs. they are usually larger than chicken eggs, so I’m wondering if using a duck egg in this recipe would work – or will it be too much egg and throw off the mixture?

    1. Suz, Mast Cell 360 Team

      Hi Grace, I can’t say for sure, but when I recently made this recipe, I made a half recipe. And I couldn’t figure out how to half an egg, so I just used one whole small egg and it was fine. –Suz

  12. Julie

    Is there a way to get a print friendly copy of the recipes? I can’t seem to figure it out!

    I think Beth said at one time that the Otto’s is lower oxalate because it’s the only cassava flour that is not fermented.


    1. Suz, Mast Cell 360 Team

      Hi Julie,
      Right now we don’t have a print friendly option. It is something we can look into. I can see the value in having something like that! Thanks for your feedback!

      Right now we can suggest to copy paste it into a word document and print it that way.

      In regards to Otto’s, you are remembering correctly. It is not fermented and is lower oxalate than other brands Beth has tried. However, it is still considered medium oxalate. In the article that accompanies this recipe, we explain this (we hope) a little more clearly. You can find that here:

      Best wishes,

  13. Emily

    Hi Lucy,

    I was wondering what brand of white rice flour you use? I can’t use Cassava flour due to latex issues. However, I am nervous to just use any brand of white rice flour. The link provided in the recipe does not take me to a specific brand of flour. Also, is white rice flour okay when needing low FODMAP as well as low histamine?

  14. Jennifer Bond Baker

    Thank you for the recipe. There is no amount for the ghee however. 1/2 what?
    Thank you.

    1. Suz, Mast Cell 360 Team

      Hi Jennifer,
      Thank you so much for bringing this to our attention! We’ve been updating some of our older posts and this must have gotten deleted when we updated the ghee. It is 1/2 cup and the website has now been fixed. Thanks again!

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