Go Back
+ servings
Gluten Free Blueberry Scones - 24 Carrot Kitchen
5 from 4 votes

How To - The BEST Gluten Free Blueberry Scones

A favorite grain, gluten and dairy free scone recipe that is also paleo!  Enjoy with blueberries and add some ginger for extra special flavor.

Course Breakfast, Breakfast Scone, Brunch, Scone, Snack
Cuisine American, Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 278 kcal
Author Christine Galvani


  • 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


  1. Preheat oven to 350 degrees F.
  2. Prepare a baking sheet with parchment paper.

  3. In a large mixing bowl, place all the dry ingredients and whisk out all lumps.

  4. Add the lemon juice and mix.

  5. 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.

  6. Mold into a 6 inch round diameter and place on baking sheet.  Add some extra blueberries to the top.

  7. Using a greased knife, cut the round into four pieces.

  8. 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.  

  9. Let cool and spread lemon glaze if using.

  10. To store:  they usually are consumed right away but may last a day in an airtight container.

Recipe Notes

*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.
Nutrition Facts
How To - The BEST Gluten Free Blueberry Scones
Amount Per Serving
Calories 278 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g5%
Cholesterol 40mg13%
Sodium 90mg4%
Potassium 152mg4%
Carbohydrates 32g11%
Fiber 4g16%
Sugar 9g10%
Protein 7g14%
Vitamin A 60IU1%
Vitamin C 2.3mg3%
Calcium 126mg13%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.