This post is brought to you by Fresh From Florida. The content and opinions are those of Moms With Crock Pots.
Over the past month I’ve been focusing on my health: eating better and shopping at the farmers market for local fruits and vegetables. Cutting out grains was one of the hardest changes I’ve made, but living in Florida with abundant fresh produce made it much easier. I wanted to celebrate a month of sticking to my plan without derailing my progress, so I created a grain-free treat that fits my new way of eating.
I made Grain-Free Blueberry Coconut Scones using fresh Florida blueberries. The best part: they’re baked in the crock pot. No oven required, and the result is tender scones full of blueberry flavor.
I gathered my ingredients and used the prettiest Fresh From Florida blueberries I could find. Blueberry season is perfect right now — they’re plump and flavorful on their own, and they make these scones special.
The dough combines almond flour and coconut sugar, which gives the scones a slightly darker color but a great flavor. I lined a 4-quart crock pot with parchment paper, pressed the batter evenly into the liner, covered, and cooked on high for 2–2.5 hours. You can also cook on low for about 5 hours, but check intermittently since crock pot temperatures vary.
When the scones are firm in the center, turn off the crock pot and remove the lid. Let them cool at least 30 minutes — cooling helps them hold together since grain-free baked goods can be more delicate than those made with traditional flour.
After cooling, slice the scones like traditional ones and serve. Store leftovers in an airtight container in the refrigerator for up to a week.
CrockPot Grain Free Blueberry Coconut Scones
Print Recipe
Ingredients
- 1 egg
- 1/4 cup coconut oil
- 1/4 cup coconut sugar or other unrefined sugar
- 1 1/2 cup Almond Flour
- 2 tablespoons arrowroot powder
- 1 tsp vanilla
- 6 oz Fresh Blueberries
- 1/4 unsweetened shredded coconut
- 1 tsp baking powder
Instructions
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Line a 4 qt crock pot with parchment paper.
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In a bowl, beat the egg, sugar, and coconut oil until combined. Add the almond flour, arrowroot, baking powder, shredded coconut, and vanilla; mix thoroughly. Gently fold in the blueberries.
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Press the batter into the parchment-lined crock pot and cook on high for 2–2.5 hours or on low for about 5 hours, until the center is firm.
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Turn off the crock pot and remove the lid. Allow the scones to cool completely, at least 30 minutes, before removing.
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Slice and serve.
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Store any uneaten scones in an airtight container in the refrigerator for up to a week.
You can find more recipes like this from Fresh From Florida.