Nana’s Greatest Gluten-Free Granola Scones

This is a weekend favorite around our house. It is fairly versatile – you can add fresh, frozen, or dried fruit, and even try different types of flours depending on your preferences. The scones pictured are gluten-free*, made with my Tropic of Ginger Granola and fresh blueberries.


  • 2 cups spelt flour
  • ½ cup Nana’s All Natural Granola (your favorite flavor)
  • 6 tablespoons cold unsalted butter
  • 3/4 cup half and half/or buttermilk
  • ½ cup berries of your choice (fresh, frozen or dried)
  • 1/3 cup coconut sugar
  • 1 tablespoon baking powder
  • 1⁄2 teaspoon salt
  • ½ teaspoon cinnamon
  • 2 tablespoons Mila (optional)**
  • Sugar or cinnamon for top (optional)

How to Make Granola Scones:

  1. Preheat the oven to 425°F.
  2. Sift together flour, baking powder, coconut sugar, salt, cinnamon and Mila into a large bowl.
  3. Cut in butter, using a pastry blender or 2 knives, until the size of small peas.
  4. Stir in Nana’s granola, buttermilk, and berries. Mix with spatula until moistened.
  5. Knead dough against sides and bottom of bowl. Drop the batter in mounds onto an un-greased baking sheet.
  6. Sprinkle with sugar and/or cinnamon (optional).
  7. Bake until golden, about 15 minutes.

Serve warm or at room temperature. Makes 8 to 12 scones.

*Nana’s Granola is not certified gluten free, though it is made with all gluten free ingredients.
**For details and to purchase Mila go to

Nutritional Value: With a full scoop of Mila** I estimate each scone has about 300 mg of Omega-3s along with great fiber and protein from Nana’s granola and Mila.

Variations: Another combination I tried this fall was adding pumpkin puree, nutmeg and clove–it was a hit!

Posted in Recipes

Goodness Inside

Banana Chips
Dried Blueberries
Cane Juice
Dried Coconut
Coconut Nectar
Coconut Oil
Hemp Seeds
Maple Syrup
Pumpkin Seeds
Sunflower Oil
Sunflower Seeds
Vanilla Extract