Winter is in full swing and our Purely Winter Magazine is right around the corner! Here is a sneak peek recipe to hold you over for now. Our mouthwatering Blackberry Scones — made with nutrient-rich naturally gluten-free flours + sweetened with coconut sugar. These gems are just one recipe from our Winter’s Brunch menu for snowy weekend entertaining.

Blackberry Scones

Blackberry Scones

( gluten-free )


1 ½ cups almond flour

½ cup sprouted brown rice flour

¼ cup arrowroot

pinch of sea salt

1/4 tsp baking soda

1 cup blackberries

¼ cup coconut oil, melted

1/4 cup coconut sugar

1 tsp vanilla extract

1 egg


Preheat oven to 350 degrees. In a large mixing bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients adding the blackberries at the end. Pour the wet ingredients into the dry and stir to combine.

Pour onto a parchment lined baking sheets and spread into a 10” circle. Bake for 30 minutes. Allow to cool then slice into pieces and serve.