Blueberry Chocolate Chip Scones (Grain free)

Not exactly breaking news, but here it is: losing weight and getting back into running shape is rough. I’m mostly following the Always Hungry plan (lean proteins, veggies, berries, and a hard pass on white flour and sugar). It’s going pretty well. Energy’s up, cravings are down…

…except for scones. I missed scones.

After a few online recipe flops, I whipped up my own grain-free version with blueberries and chocolate chips. They’re not vegan, they have a touch of sweetener (adjust as needed), and yes they’re a little purple. But dang, they hit the spot.

(Here’s their website if you want to know more about the eating plan. https://www.drdavidludwig.com/recipes/) For the most part, added sugars, starchy veggies, white flours, and grains are off the table. So far it’s going well. I feel better and have more energy.

Give them a try. I’d love it if you’d let me know what you think.

Print Recipe

Blueberry Chocolate Chip Scones (Grain Free)

All the flavor and moist tenderness of your favorite scone without the sugar or white flour. Yes, your eyes aren't broken. They are kind of purple. Because blueberries.

The perfect low-guilt treat when you're pretending you don’t still dream about bakery pastries.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: chocolate chip, healthy, scone, scones

Servings: 8 Scones

Calories: 258kcal

Author: Kelly Brakenhoff

Ingredients

• 1 cup Cassava flour or chickpea flour works too
• 1.5 cup Almond flour
• 1/4 cup Splenda or other sweetener
• 1/2 tsp salt
• 1/5 tsp baking soda
• 1 tsp Cake spice (Penzey's) or use cinnamon or pumpkin pie spice mix
• 4 Tbsp unsalted butter
• 1 egg
• 3/4 cup Greek Yogurt plain, whole milk
• 3/4 cup frozen blueberries can sub other frozen berries
• 3 Tbsp dark chocolate chips the darker the better, baby!

Instructions

• Preheat oven to 425 degrees. Spray a baking sheet or scone pan with cooking spray. In a food processor bowl, add dry ingredients and butter. Process for 30 seconds to 1 minute.

  **Note if hand mixing: In the first step, make sure the butter is cut into tiny bits throughout the flour. After then, you can use a wooden spoon to stir the remaining ingredients just until a ball forms.
• Add yogurt, egg, frozen fruit, and chocolate chips to the bowl. Process in short bursts for 2-3 seconds at a time. Tricky part: Depending how wet the dough is, you can easily overmix it. You want a crumbly ball that barely sticks together. Too much mixing, and you have a sticky, chewy mess. Not enough, it's too dry and won't form a ball. If the bottom gets sticky before the rest of the batter is mixed in, stop the food processor and finish up using a wooden spoon.

  **Note, my dough turned purple because of the blueberries. Using frozen fruit keeps the dough cold and improves the scone texture. If you use frozen strawberries or cherries, your batter will be less purple if the color is a turnoff.
  
• I scooped the batter into a scone pan sprayed with cooking spray. I did not roll them out on the counter like normal scones.

  Because of the flours used, these scones tend to be stickier, and using a special scone pan yields the best results. If not using the pan, shape the dough into a circle and cut into 8 scones. Place them apart on a cookie sheet so they don't spread into one giant blob.

  **I have a round scone pan that makes 8 scones, so that's how I shape and cut my scones. They are generously sized, so if you want smaller scones you can use the square scone pan that yields 16.

  Place the scones on a baking sheet or scone pan. Bake for 16-18 minutes, depending how large your scones are cut. (Until golden brown.) Allow to cool on a rack for a few minutes before setting them on a rack to cool completely.

Notes

The Splenda and fruit make these sweet enough for my taste. If you like added coconut or maple sugar on top of the scones, feel free to add that before baking. Or fancy glazes afterwards if that’s your thing. These may not be the prettiest scones I’ve ever made, but they are good and healthy so that makes me happy. 

I use My Fitness Pal to calculate the macros:  15g Fat, 26g Carbs, 6g Protein

You can store leftovers in a freezer bag and reheat them in the microwave wrapped in a paper towel for 30 seconds. Enjoy!

 

You’re always alone in the kitchen…

…so go ahead and lick the spoon, bend the rules, and turn mistakes into magic. I won’t tell if you don’t.

You can do it without the fancy pans, but I’m so glad I have these because they make perfectly shaped scones. Which satisfies that Martha Stewart part of me who still believes it’s important for food to look pleasant on my plate.

Kelly Brakenhoff is the author of 15 books and a seasoned ASL interpreter. She splits her writing energy between two series: cozy mysteries set on a college campus and children’s books featuring Duke the Deaf Dog.

In 2025, two of her children’s books were selected for the CBC Favorites Award Lists, honored by teachers and librarians nationwide for excellence in children’s literature. Parents, kids, and educators love the Duke the Deaf Dog books and activity guides because they introduce ASL and the Deaf community through engaging stories.

And if you enjoy a smart female sleuth, want to learn more about Deaf culture, or have lived in a place where livestock outnumber people, the Cassandra Sato Mystery series will have you connecting the dots faster than a group project thrown together the night before it’s due.

A proud mom to four adults, head of the dog-snuggling department, and grandma to a growing brood of perfectly behaved grandkids, Kelly and her husband call Nebraska home.