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Gluten-Free Blueberry Scones

Gluten-Free Blueberry Scones are perfect for breakfast or a midday snack with a cup of coffee.  A must-make!

These quick and easy gluten-free blueberry scones can be made with fresh or dried blueberries and are easily adaptable. They’re perfect for breakfast or an afternoon snack.

One thing I really like about gluten-free baking is that sometimes it’s actually easier than traditional baking! As much as I love regular scones, it seems like I always overwork the dough, resulting in tough scones, or I add too much liquid making them muffin-like.

Neither of those issues comes into play with these gluten-free blueberry scones. There’s no butter (or any added fat!) in the recipe for you to overwork and there’s also no milk or cream that you need to be judicious about. I cringe whenever I see that I’m supposed to add “just enough” liquid so that the dough comes together because, honestly, I have no idea when that is.

Gluten-Free Blueberry Scones are delicious for breakfast or a midday snack.  You'll love these!

That said, these gluten-free scones don’t have the same texture as a regular scone made with all-purpose flour. If that’s what you’re looking for, try Jamie’s blueberry scones or my whole grain chocolate orange scones. These blueberry scones aren’t buttery or flaky in the traditional sense but they have a lovely texture with a nicely browned crust.

It’s a great base recipe which you can play around with to suit the season or whatever you’re craving at the moment. It’s almond flour based with a little coconut flour thrown in to improve the texture, but you can’t really taste a strong almond or coconut flavor. You’ll definitely want to add in some extracts or zests to liven them up! If making a lemon version, I recommend adding about two teaspoons of zest for added lemony goodness. Lime zest would also make for a fun variation.

This recipe calls for dried blueberries but fresh blueberries work just as well. I loved the chewy bits of dried blueberries, but if you’re looking for juicy – go with fresh blueberries! Just be extremely careful when adding them to the scone dough so that they don’t break.

Gluten-Free Blueberry Scones are perfect for breakfast or a midday snack with a cup of tea. So delicious.

I rolled the scones in flaked almonds to make them a little prettier. Coarse sugar is another great option that adds a little extra crunch as well as sweetness.

It’s important to note that there aren’t any subs for the almond and coconut flours. If you don’t have those on hand, this gluten-free granola makes for an awesome breakfast!

Gluten-Free Blueberry Scones are perfect for breakfast or a midday snack with a cup of coffee. A must-make!

Gluten-Free Blueberry Scones

Yield: 10 small scones
Prep Time: 15 minutes
Total Time: 15 minutes

These quick and easy gluten-free blueberry scones can be made with fresh or dried blueberries and are easily adaptable. They’re perfect for breakfast or an afternoon snack.

Ingredients

  • 2 large eggs, room temperature
  • 3 tablespoons maple syrup
  • 3/4 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 3 cups (300 grams) blanched almond flour
  • 1 tablespoon coconut flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dried blueberries
  • 1/3 cup flaked almonds or 2-3 tablespoons coarse sugar, optional

Instructions

  1. Preheat oven to 350 °F and line a baking sheet with a piece of parchment paper.
  2. In a medium mixing bowl, stir together the eggs, maple syrup, lemon extract, and vanilla extract. Set aside.
  3. In another medium mixing bowl, stir together the blanched almond flour, coconut flour, sugar, baking soda, baking powder and salt.
  4. Stir the dry mixture into the wet until well combined but do not over mix.
  5. Fold in the dried blueberries.
  6. Form discs of dough approximately 2" wide and 1" high.
  7. If using, place the flaked almonds on a small plate and roll the tops and sides of the discs in the almonds. Alternatively, sprinkle the tops of the scones with coarse sugar.
  8. Place the scones 2" apart on the prepared baking sheet and bake for 15-17 minutes or until the outside of the scones are firm and lightly browned.
  9. Let cool for 2 minutes on the baking sheet and then remove to a wire rack to cool completely.
  10. Store in an airtight container for up to 2 days. They'll become a little moister the longer they sit.

Notes

If you need these to be gluten-free, make sure all your products are certified gluten-free.

Nutrition Information
Yield 10 Serving Size 1 scone
Amount Per Serving Calories 280Total Fat 21gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 17gCholesterol 37mgSodium 178mgCarbohydrates 19gFiber 5gSugar 11gProtein 9g

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Nikki

Sunday 23rd of April 2017

These turned out AMAZING!!! So easy and absolutely delicious. I didn't have almond flour on hand so I ground up whole almonds into a meal/flour and it worked perfectly. I also ended up using lemon zest because I didn't have lemon extract. Definitely a keeper recipe. Thanks!

Erin

Monday 24th of April 2017

I'm so happy that you enjoyed them! It's great to know that homemade almond meal works well in these. :) Thanks for your comment!

Kristin

Tuesday 14th of March 2017

My mixture came out incredibly dry!!!!! I guess I'll just have to keep adding milk until it seems like a dough type consistency......I'm not sure where exactly I went "wrong" but I this recipe doesn't seem to have worked out....???

Erin

Wednesday 15th of March 2017

I'm sorry they didn't work out for you! The other two reviewers seem to have had luck so I'm guessing something might have gone wrong. Did you make any subs or changes to the recipe at all? What brand of almond flour did you use? The dough shouldn't have been dry with the 2 eggs and maple syrup in there.

Cindy

Friday 15th of April 2016

Can you use frozen blueberries? They are organicĀ 

Erin

Friday 15th of April 2016

If they have quite a bit of frost on them, I wouldn't recommend it as it'll make the dough too watery. I think if you thaw them first, the dough would get pretty messy, which is why I prefer adding them to the dough still frozen. I hope you'll enjoy them!

Kiersten

Tuesday 12th of April 2016

I made this recipe it taste delicious my only disappointment was they didn't rise like your photo. I did exactly as the recipe stated, but they never got as puffy as yours, any ideas?

Erin

Tuesday 12th of April 2016

I'm so happy to hear that you liked them! They don't rise all that much, at least compared to a traditional scone, and I wouldn't call them puffy but they should have risen a bit. Has your baking powder (and soda) expired, by any chance? That would explain it! Otherwise, I'm not really sure what the problem could be.

Marcy

Wednesday 9th of December 2015

Can these be frozen. Before or after baking? Thanks

Erin

Thursday 10th of December 2015

I haven't tried freezing these but I wouldn't freeze them before baking and I'm not totally positive that they'd be all that good when freezing after baking, either. Sorry about that!

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