Photo Credit: Sarah

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

This recipe is adapted from Unbound Wellness. These taste like actual blueberry scones which is so exciting!


1 1/4 cup tigernut flour
1/4 cup tapioca starch
1/4 tsp baking soda
1/4 cup apple sauce
1/4 cup maple syrup
1/2 cup fresh or frozen wild blueberries
1 tbsp gelatin
1/4 cup boiling water

Preheat oven to 350ºF. In a large bowl, mix together the tigernut flour, tapioca starch and the baking soda. Add in the apple sauce and maple syrup and combine. Mix in the blueberries. If using frozen, coat them in a little bit of flour first. This keeps the colour from bleeding through the dough. Pour the boiling water (I used my kettle) into a glass and sprinkle the gelatin over the water. Using a whisk, whisk vigorously until combined and there is froth. Add into the dough and mix immediately until combined. Place the dough onto a cutting board and shape into a round, the dough will be sticky. Using a large knife (that can reach over the entire dough), cut into six pieces. Place the scones onto a silicon lined baking sheet. Bake for 20-25 minutes and let them cool on the pan for 5 minutes and then transfer to a cooling rack.
Try to use wild blueberries, either fresh or frozen, since they are smaller, and you can get more in the scones. These are still good to eat on day three if you keep them in the fridge, but it’s hard to keep away from them for three days!
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