Blueberry Gluten-Free Scones
User Reviews
5
Blueberry Gluten-Free Scones
Description
This gluten-free scone recipe uses a blend of almond flour, oat flour, and potato starch to replace wheat, binding the mixture with flaxseed meal mixed with water as a vegan egg substitute. Coconut oil cut into the flour mixture creates a tender crumb, with cane sugar for mild sweetness and baking powder for rising. Rosemary is optional for a herbal accent.
Frozen wild blueberries are folded in just before shaping the dough on a floured surface and baking at 400°F. The dough is managed so it neither crumbles nor sticks excessively. The scones emerge with a tender crumb and juicy berry spots, ideal for breakfast or teatime.
Maintaining the proper texture of the coconut oil, which should be scoopable but not liquid, is key to achieving the right dough consistency. Keeping blueberries frozen until mixed helps prevent staining the dough.
These scones provide a gluten-free option without sacrificing tender texture and fruit flavor, accommodating dietary needs with thoughtful ingredient choices.
Ingredients
- 1 ½ tsp flaxseed meal (ground flax seeds // to make flax egg)
- 1 ¼ Tbsp water (to make flax egg)
- 1/3 cup almond milk unsweetened plain
- 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 cane sugar organic, plus more for topping
- 1/4 tsp salt sea salt
- 2-3 tsp rosemary organic when possible // optional, fresh, chopped
- 3 Tbsp coconut oil scoopable, not liquid or frozen* // or cold vegan butter, room temperature
- 1/4 cup wild blueberries frozen
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
- Ensure coconut oil is scoopable and solid but not liquid to maintain proper dough texture; chill and stir if too liquidy before using.
- Store coconut oil in a cool, dark place to keep consistent texture suitable for baking.
- Keep blueberries frozen until just before mixing them into the dough to avoid turning the dough blue.
- Nutrition information does not include optional ingredients like rosemary.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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