This post may contain affiliate links.
Gluten-free blueberry scones that are crispy and tender and flaky on the inside. Dreamily tastes just like a traditional scone from your favorite bakery shop, but conveniently made at home, and amazingly delicious. Not only that, but it's a healthier version that is not only grain-free, gluten-free and dairy-free but Paleo also!
How about a delicious baked good, you ponder. So, you start to imagine the delicious goodie that you have had many times in your life, but since going gluten-free just seems out of reach.
Todays the day! - it's time to get out your favorite jam or jelly and whip up a batch of these scrumptious Gluten Free Blueberry Scones In addition to being grain, gluten and dairy free, they are easy to make and ready within a half hour.
Other Gluten Free Scones:
After discovering and making this other tasty scone recipe recently, I set out to find other flavor combos. I was just so excited about the prospect of gluten free, dairy free scones that are also Paleo and that actually tasted like a scone. These best blueberry scones with almond flour turned out to be the ticket.
Yes, that's right, blueberry lemon scones without heavy cream. With this recipe, you can add the ginger or leave it out. It is great both ways.
If cinnamon and raisin sound like a great idea, try these gluten-free scones.
Making Your Gluten-Free Blueberry Scones:
You will love how easy these scones are to make.
This is a sticky dough, however, add a little more almond flour if it is too sticky. You should be able to mold it into a round (6 inches in diameter) like below. I added a few extra blueberries to the top of this. Place the round dough on a parchment-lined baking sheet.
Tip if using frozen blueberries:
To prevent your frozen blueberries bleeding into the batter. Don’t leave them out to defrost. Instead, rinse the frozen blueberries to defrost them.
Instead, rinse the blueberries in cold water several times until they are defrosted, and the water is relatively clear when you drain them. As they defrost, the water may start out dark blue, but will gradually lighten to a watery reddish blue.
Dry the blueberries well with paper towels by spreading them out evenly on them and pressing another layer on top. Press gently and leave until you need them.
Before adding the defrosted blueberries to the batter, coat them on a tablespoon of grain-free flour, like almond flour (be sure to stir gently when folding them into the batter).
Then, spray a knife with a little oil spray (to help with sticking) and cut the round dough batter into 4 pieces as shown below.
Bake the scones at 350 degrees F. for 20 minutes. Then using a knife, separate the scones into four pieces so they are not touching. Place back in the oven and bake for another 5-10 minutes until browned on top.
And here they are out of the oven:
These are best made and consumed right away.
Lemon Glaze for your Gluten Free Blueberry Scones -
I often have these scones plain. They can be served with ghee, jam, jelly, etc... But if you are in the mood for a glaze, you might want to try a delicious and easy lemon glaze. In a small bowl, whisk the following ingredients until smooth. It will thicken as it sits, so you may need to add more almond milk. (Try this easy kitchen hack to get lemon juice in a jiffy).
- 2 tablespoons maple syrup
- 1 teaspoon freshly squeezed lemon juice
- 3 tablespoons coconut butter (also called "manna")
- 1-2 tablespoons almond milk (start with one tablespoon and add more milk as needed to get desired consistency).
Bakers Tips:
- If the batter seems too sticky, add a bit more almond flour (start with a tablespoon and go from there).
- The recipe can be doubled.
- For best results, use a parchment paper lined baking sheet (to avoid sticking).
- Use room temperature ingredients if possible.
- May substitute 1/4 teaspoon fresh ginger for dried ginger.
- Gluten-free scones can be baked ahead and stored in the fridge.
This recipe was adapted from here.
Related:
Enjoy!
*Recipe Updated: 7/21/2017
A new favorite for Sunday morning? Gluten-free scones, so easy, can be made anytime!
Are you signed up to receive the latest recipes via email? Great!
A favorite grain, gluten and dairy free scone recipe that is also paleo! Enjoy with blueberries and add some ginger for extra special flavor.
- 1 1/3 cups blanched almond flour
- 1/2 cup arrowroot flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 large organic egg
- 2 tablespoons maple syrup
- 1/8 cup organic applesauce
- 1 teaspoon ground ginger
- 1/2 cup *fresh blueberries (extra for top of scones)
- 1 teaspoon arrowroot flour (to mix with blueberries)
- 1 teaspoon fresh lemon juice
-
Preheat oven to 350 degrees F.
-
Prepare a baking sheet with parchment paper.
-
In a large mixing bowl, place all the dry ingredients and whisk out all lumps.
-
Add the lemon juice and mix.
-
Add the remaining ingredients and mix well. Let dough sit for 10 minutes to incorporate. After 10 minutes, if too sticky, add about a tablespoon of almond flour.
-
Mold into a 6 inch round diameter and place on baking sheet. Add some extra blueberries to the top.
-
Using a greased knife, cut the round into four pieces.
-
Bake at 350 degrees F. for 20 minutes. Take out of the oven, separate into four scones that are not touching. Place back in the oven for 5 - 10 minutes until tops are browned.
-
Let cool and spread lemon glaze if using.
-
To store: they usually are consumed right away but may last a day in an airtight container.
*You can use frozen blueberries. After you make the individual scones and place on baking sheet, press frozen blueberries into the tops of the scones. Otherwise, tossing into the batter may turn the batter blue.
To prevent your frozen blueberries bleeding into the batter. Don’t leave them out to defrost. Instead, rinse the frozen blueberries to defrost them.
Instead, rinse the blueberries in cold water several times until they are defrosted, and the water is relatively clear when you drain them. As they defrost, the water may start out dark blue, but will gradually lighten to a watery reddish blue.
Dry the blueberries well with paper towels by spreading them out evenly on them and pressing another layer on top. Press gently and leave until you need them.
Before adding the defrosted blueberries to the batter, coat them on a tablespoon of grain-free flour, like almond flour (be sure to stir gently when folding them into the batter).
Bakers Tips:
- If the batter seems too sticky, add a bit more almond flour (start with a tablespoon and go from there).
- The recipe can be doubled.
- For best results, use a parchment paper lined baking sheet (to avoid sticking).
- Use room temperature ingredients if possible.
- May substitute 1/4 teaspoon fresh ginger for dried ginger.
- Gluten-free scones can be baked ahead and stored in the fridge.
Holly says
Hi Christine! I tried your traditional Irish scone recipe this morning and it was outstanding! I was wondering if you ever freeze these after baking. I read what you wrote about them being good on the first day (and maybe the second) but I always double recipes and make more to save future work.
On another note, i’m wondering why you added applesauce to this recipe and what does it add texture or taste wise? I know it’s not traditionally Irish to add applesauce so that’s probably why it wasn’t in that recipe but the texture and taste of that one was spot on.
Also-why do you say they’re best eaten the day made or the next day? What happens to them after a few days? I’m trying to think of a way to preserve them I’m thinking the freezer might be the way just wanted your input...thanks!
Christine Galvani says
Hi Holly,
So sorry for the delay in responding! Yes, I have frozen these scones for up to a few months and they were delicious. I made several batches to photograph and froze several of each flavor. In my opinion, they are the very best straight out of the oven or on the first or second day. Applesauce helps the texture and adds a bit of sweetness.