Homemade and refined sugar free treat

Homemade and refined sugar free treat

I’ve been playing with a few ideas recently to come up with a homemade and refined sugar free treat for a friend who needs to avoid refined sugar for health reasons. To be honest, I reckon most of us could do with cutting down on the sweet stuff. But there are those afternoons when I really crave a sweet snack. It needs to be yummy, satisfying but also quick to make and I think I have found the answer: coconut and blueberry scones!

Coconut blueberry scones
Coconut & blueberry scones

Now, they may be a little more cake-like than traditional scones but they are super tasty, even the next day. Trust me, I tried ☺️

There are lots of options for these, including making them fully vegan and using other fruits too. Simply go with what you prefer and have to hand.

Ingredients (makes 5 – 6 scones)

  • 1/3 cup coconut flour

  • 2 tbsp desiccated coconut

  • 4 tbsp coconut oil, melted (or use melted butter)

  • 2 eggs

  • 2 tbsp chia seeds soaked in 4 tbsp water (if vegan, double the amount and omit the eggs)

  • 1/2 tsp baking powder

  • 1/2 tsp apple cider vinegar

  • 2 tsp granulated Stevia or honey (or agave nectar if preferred/vegan)

  • A handful of blueberries, frozen is fine


  • Preheat the oven to 200 degrees and line a baking tray with baking paper.
  • Mix the eggs with the melted coconut oil (or butter, if using).
  • Now add all the other ingredients and stir carefully to combine. The coconut flour absorbs liquid really quickly, so you should soon have a dough.
  • Divide the dough into 5 or 6 dough balls and place on the baking sheet. Bake for 15-20 minutes or until golden.
  • Leave to rest and cool on a wire rack.

2 thoughts on “Homemade and refined sugar free treat”

  • They look really lovely Kirsten. Will try baking them tomorrow. We are back over in Fremantle West Australia at the moment…. we’re volunteer pet sitting in a little beach house with a great kitchen…… as we’re encouraged to ‘stay home’ I’ve rediscovered the joy of cooking. Thanks for sharing.
    Love Anne. X

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