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+ servings
low histamine scones with Blueberry or Cream Topping

Low Histamine Blueberry Scone Recipe

Beth O'Hara, FN
Enjoy this delicious blueberry scone recipe that's low histamine, low lectin, and medium oxalate.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine American, British
Servings 12 servings

Ingredients
  

Scone Dough

Ghee Spread for Top of the Scones (Before the Bake)

Blueberry Topping (Added After the Bake)

Cream Topping (Added After the Bake)

Instructions
 

The Night Before

  • If you will be making the cream topping with only coconut milk, place a can 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.  

Scone Base 

  • Preheat oven to 325 F. Grease a baking sheet with ghee. Or use a silicone baking mat or unbleached parchment paper. 
  • Make the Ghee Spread to spread on top of the scones before the bake. Do this by whipping the ghee, monk fruit, and vanilla powder together using a high-speed mixer or blender. Set aside until scones are ready to go into the oven. 
  • Mix together the ghee, monk fruit, and eggs until smooth with a whisk, food processor, pastry cutter, or high-speed blender. (Note: You can use an electric stand mixer with a pastry blender attachment if you have one, but the other methods work just as well.) 
  • Next, mix in the vanilla and coconut milk.
  • In a separate bowl, mix your dry ingredients: cassava flour, baking powder, baking soda, and salt.  
  • Once combined, add the dry ingredients to the wet ingredient mixture. Mix until the dough comes together. If the dough is too crumbly, add a little extra coconut milk, or ghee. If the dough is too wet, add a little more cassava flour. 
  • Shape the dough into scone shapes – about 3”x3” squares and place on your lined or greased baking sheet.  
  • Get the Ghee Spread mixture you made earlier and spread on top of the scones.  
  • Make sure scones are snug and touching to prevent them from drying out.  
  • Bake for 28 minutes.  
  • Remove from oven and let baked scones cool for 5-10 minute before removing from baking sheet.  
  • 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 crumbs.  

Blueberry Topping

  • While your scones are in the oven, heat blueberries in a small pan over medium heat for 5-10 minutes until they begin to bubble.  
  • Mix in monk fruit powder and vanilla powder.
  • Top scones with Blueberry Topping when you’re ready to eat.  

If Using the Coconut Milk for Topping

  • After allowing Native Forest Coconut Milk to sit in the refrigerator all night, remove it from the fridge. 
  • Then open the can and scoop the thickest cream from the top.
  • Whip the coconut cream, monk fruit extract, and raw vanilla powder with a whisk.  
  • Top scones with coconut cream.

OR If Using the Coconut Cream for Topping

  • Scoop out 1 cup of coconut cream from the top of the can.  
  • Whip the coconut cream, monk fruit extract, and raw vanilla powder with a whisk.  
  • Top scones with coconut cream.  
  • 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.

Notes

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. Cassava doesn’t turn golden brown.  
You can use the leftover coconut milk in Purity Coffee (goes great with scones, too!)
Keyword dairy free, gluten free, grain free, low lectin, medium oxalate