Blueberry Gluten-Free Scones
Gluten-free scones that are tender on the inside, crispy on the outside, flaky, and infused with wild blueberries! Just 10 ingredients and simple methods required!
Servings 8 (Scones)
Ingredients
- 1 ½ tsp flaxseed meal (ground flax seeds // to make flax egg)
- 1 ¼ Tbsp water (to make flax egg)
- 1/3 cup unsweetened plain almond milk
- 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 organic cane sugar, plus more for topping
- 1/4 tsp sea salt
- 2-3 tsp fresh chopped rosemary (optional)
- 3 Tbsp room temperature coconut oil (scoopable, not liquid or frozen* // or cold vegan butter // dairy butter would also work if not vegan/dairy-free)
- 1/4 cup frozen wild blueberries
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 a 1:1 gluten-free flour blend) 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.
Video
Notes
*Make sure your coconut oil is scoopable (the state it’s typically in when you buy it at the store), not liquid. If it's too liquidy and pourable, this will negatively affect the scones. To fix, set jar in refrigerator to firm up for 30 minutes, then stir and let rest another 30 minutes at room temperature. The oil should be consistently solid, not partially solid and partially liquid. Repeat this process (of chilling, stirring, resting) until the right texture is achieved. This is key to ensuring the scones' texture is just right and the dough is easy to work with. (For best and most consistent results, be sure to store your coconut oil in a cool, dark place to keep it at the right texture/consistency.)
*Nutrition information is a rough estimate calculated without optional ingredients.
*To prevent blueberries from turning dough blue, keep them frozen until ready to add to dough, then stir in gently.
*Nutrition information is a rough estimate calculated without optional ingredients.
*To prevent blueberries from turning dough blue, keep them frozen until ready to add to dough, then stir in gently.
Nutrition (1 of 8 servings)
Serving: 1 scone Calories: 135 Carbohydrates: 20.8 g Protein: 0.8 g Fat: 5.7 g Saturated Fat: 4.3 g Polyunsaturated Fat: 0.35 g Monounsaturated Fat: 0.53 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 233 mg Potassium: 29 mg Fiber: 0.8 g Sugar: 4.2 g Vitamin A: 28.02 IU Vitamin C: 0.11 mg Calcium: 109 mg Iron: 0.47 mg