My mom’s friend Nuala wrote this down from memory on a plain piece of lined school paper.  Scones were a beloved treat from her youth in Ireland. In these days of e-mail and internet recipes, some of my favorites continue to be the hand written ones I have collected over the years, and the memories that resurface every time I reflect on the one who wrote them out ever so carefully. Even with a few modifications, Nuala’s scones are a real treat.

  • 2 cups wheat free flour blend
  • 1/4 cup coconut sugar
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 tsp. lemon zest
  • 1 cup fresh or frozen blueberries

Mix dry ingredients together



  • 6 oz. coconut milk mixed with 3/4 tsp vinegar
  • 2 oz. buttery spread melted
  • 1 egg gently whisked

Mix wet ingredients together. Pour wet ingredients into dry mixture, carefully folding until incorporated.

Place dough on floured work surface, gently patting to about 3/4″ thick. Cut with large biscuit cutter and place on parchment lined or greased cookie sheet. Bake at 425 F for 15-20 minutes, or until lightly browned. Makes approximately 9 large scones.