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Blueberry Gluten-Free Scones Recipe

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4.1 from 10 reviews

Delight in these delicious Blueberry Gluten-Free Scones, perfect for a light breakfast or afternoon treat. Made with a blend of almond and oat flours, potato starch, and studded with sweet wild blueberries, these scones offer a tender, fluffy texture and a hint of fresh rosemary for an optional herbal twist. Easy to make and naturally gluten-free, they’re perfect for those seeking a tasty, allergen-friendly baked good.

  • Total Time: 35 minutes
  • Yield: 8 scones

Ingredients

Flax Egg

  • 1 ½ tsp flaxseed meal
  • 1 ¼ Tbsp water
  • 1/3 cup unsweetened plain almond milk

Dry Ingredients

  • 3/4 cup potato starch (not potato flour)
  • 1 - 1 ¼ cups almond flour
  • 1/2 cup oat flour (gluten-free, ground from rolled oats)
  • 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 (optional)

Wet Ingredients and Add-ins

  • 3 Tbsp room temperature coconut oil
  • 1/4 cup frozen wild blueberries

Instructions

  1. Preheat the Oven: Set your oven to 400 degrees F (204 degrees C) and prepare a baking sheet by lining it with parchment paper or leaving it bare.
  2. Prepare Flax Egg: In a small bowl, mix the flaxseed meal with water and let it rest for 5 minutes until it gels. Then stir in the almond milk.
  3. Mix Dry Ingredients: In a larger mixing bowl, combine potato starch, almond flour (starting with 1 cup), oat flour, baking powder, cane sugar, sea salt, and chopped rosemary if using. Stir thoroughly to blend all dry ingredients.
  4. Incorporate Coconut Oil: Add the room temperature coconut oil to the dry mixture and use a pastry cutter or fork to cut it in until only small pea-sized bits remain.
  5. Add Wet Ingredients: Whisk the flax-almond milk mixture again and gradually add it to the dry ingredients while stirring with a wooden spoon. Adjust flour amounts if the dough is too sticky; it should be neither crumbly nor sticky. Fold in the frozen blueberries carefully.
  6. Form the Dough: Transfer the dough gently to a floured surface (preferably with almond flour or a gluten-free blend). Shape it into a disc about 3/4 to 1 inch thick using your hands.
  7. Slice into Wedges: Using a large knife, cut the dough disc into 8 even wedges. Use a floured spatula to transfer the wedges onto the baking sheet. Sprinkle the tops lightly with additional cane sugar.
  8. Bake: Bake for 18-22 minutes or until the scones are fluffy and light golden brown around the edges. Remove from oven and let cool slightly before serving.
  9. Storage and Serving: Best enjoyed within 24-36 hours for optimal texture. Once cooled completely, store leftovers in a sealed container at room temperature for up to 3 days or freeze for up to 1 month. Serve plain or with a bit of vegan butter for extra flavor.

Notes

  • These scones are best consumed within 24-36 hours to maintain tenderness; they may dry out after that.
  • Use a gluten-free oat flour to ensure the recipe remains gluten-free.
  • The rosemary is optional but adds a lovely aromatic note that complements the blueberry sweetness.
  • Store leftovers up to 3 days at room temperature or freeze for longer storage.
  • To adjust dough consistency, add more almond flour or potato starch if too sticky.
  • For best results, gently fold in frozen blueberries rather than thawed to prevent sogginess.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 18-22 minutes
  • Category: Breakfast, Snack, Bakery
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/blueberry-gluten-free-scones-recipe/