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Blueberry Scones Recipe sweetened with maple syrup!

This blueberry scone recipe is delightful, keto and refined sugar free. Be sure to serve with a warm glass of milk.


  • 2 cups almond flour
  • 1/4 cup shredded non sweetened coconut
  • 3 tbsp maple syrup (Red Mill Maple Syrup)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp melted coconut oil
  • 1 tbsp sugar free Vanilla Almond Milk
  • 1 large egg
  • 1 tsp Vanilla extract
  • 1/2 cup blueberries

Bake at 350 for 20 minutes or until light brown. Make sure to cool completely before removing so mixture can firm up!

You will have such a fantastic day of baking! Be sure to include our maple syrup from Millbrook, Ontario.

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