Blueberry Gluten-Free Scones

Name: Blueberry Gluten-Free Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 (Scones)
Ingredients: 1 ½ tsp flaxseed meal; 1 ¼ Tbsp water; 1/3 cup unsweetened plain almond milk; 3/4 cup Potato Starch; 1 - 1 ¼ cups almond flour; 1/2 cup oat flour; 2 ½ tsp baking powder; 2 ½ Tbsp organic cane sugar, plus more for topping; 1/4 tsp sea salt; 2-3 tsp fresh chopped rosemary; 3 Tbsp room temperature coconut oil; 1/4 cup frozen wild blueberries

User Reviews

5.0

405 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
8 (Scones)
Calories
135 kcal
Course
Dessert, Breakfast, Snacks
Cuisine
Vegan

Blueberry Gluten-Free Scones

Valerie Marks

Report

Gluten-free scones that are tender on the inside, crispy on the outside, flaky, and infused with wild blueberries! Just 10 ingredients and simple methods required!

Share:

I Made This!

303 people made this

Print

82 people printed this

Save this

243 people saved this

Ingredients

Servings

1 ½ tsp flaxseed meal (ground flax seeds // to make flax egg)
1 ¼ Tbsp water (to make flax egg)
1/3 cup unsweetened plain almond milk
3/4 cup Potato Starch (not potato flour)
1 - 1 ¼ cups almond flour
1/2 cup oat flour (ground from rolled oats // ensure gluten-free for GF eaters)
2 ½ tsp baking powder
2 ½ Tbsp organic cane sugar, plus more for topping
1/4 tsp sea salt
2-3 tsp fresh chopped rosemary (organic when possible // optional)
3 Tbsp room temperature coconut oil (scoopable, not liquid or frozen* // or cold vegan butter)
1/4 cup frozen wild blueberries

Add to Shopping List

Instructions

Preheat oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper (or leave bare).
In a small mixing bowl, prepare flax egg by mixing flaxseed meal and water and let rest for 5 minutes. Then add almond milk.
In a separate larger mixing bowl, combine potato starch, almond flour (starting with the lesser end of the range), oat flour, baking powder, organic cane sugar, salt, and rosemary (optional). Stir to combine.
To the dry ingredients, add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.
Whisk the flax-almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon. The dough should not be crumbly, and it should also not stick to your fingers. If too sticky/wet, add more almond flour and potato starch a little at a time. Add frozen blueberries and gently stir once more to incorporate.
Gently transfer to a floured surface (we recommend almond flour or gluten-free flour) and use your hands to form it into a disc about 3/4 - 1 inch in height.
Use a large knife to cut the circle into 8 even wedges (amount as original recipe is written // adjust if altering batch size). Then use a floured spatula to carefully transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar.
Bake for 18-22 minutes or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.
NOTE: Best within the first 24-36 hours after baking. The texture tends to become dried out after that. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days, or in the freezer for up to 1 month. These are delicious plain, but they would also be elevated with a bit of vegan butter.

Notes

*Make sure your coconut oil is scoopable (the state it’s typically in when you buy it at the store), not liquid. If it's too liquidy and pourable, this will negatively affect the scones. To fix, set jar in refrigerator to firm up for 30 minutes, then stir and let rest another 30 minutes at room temperature. The oil should be consistently solid, not partially solid and partially liquid. Repeat this process (of chilling, stirring, resting) until the right texture is achieved. This is key to ensuring the scones' texture is just right and the dough is easy to work with. (For best and most consistent results, be sure to store your coconut oil in a cool, dark place to keep it at the right texture/consistency.) *Nutrition information is a rough estimate calculated without optional ingredients. *To prevent blueberries from turning dough blue, keep them frozen until ready to add to dough, then stir in gently.

Nutrition Information

Show Details

Serving 1scone Calories 135 (7%) Carbohydrates 20.8g (7%) Protein 0.8g (2%) Fat 5.7g (9%) Saturated Fat 4.3g (22%) Polyunsaturated Fat 0.35g Monounsaturated Fat 0.53g Trans Fat 0g Cholesterol 0mg (0%) Sodium 233mg (10%) Potassium 29mg (1%) Fiber 0.8g (3%) Sugar 4.2g (8%) Vitamin A 28.02IU (1%) Vitamin C 0.11mg (0%) Calcium 109mg (11%) Iron 0.47mg (3%)

Nutrition Facts

Serving: 8(Scones)

Amount Per Serving

Calories 135 kcal

% Daily Value*

Serving	1scone
Calories	135	7%
Carbohydrates	20.8g	7%
Protein	0.8g	2%
Fat	5.7g	9%
Saturated Fat	4.3g	22%
Polyunsaturated Fat	0.35g	2%
Monounsaturated Fat	0.53g	3%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	233mg	10%
Potassium	29mg	1%
Fiber	0.8g	3%
Sugar	4.2g	8%
Vitamin A	28.02IU	1%
Vitamin C	0.11mg	0%
Calcium	109mg	11%
Iron	0.47mg	3%