6 April 2013

Gluten-Free Blueberry Scone Recipe

Years ago I enjoyed my first scone at a local tearoom. My grandmother had taken me there as a surprise for my birthday – at the table we had a lovely array of tea, sandwiches, and cranberry scones with lemon curd. At that first bite, scones became a favorite.

We’ve tried a few delicious scone recipes and these blueberry scones are right up there at the top (competing with lemon scones for first place). Since finding this recipe, I’ve lost count of how many batches we’ve made.

Gluten-Free Blueberry Scone Recipe

Blueberry Scones
(Based on this recipe from Nourishing Flourishing – thanks, Katie!)

2½ cups blanched almond flour (we use Honeyville)
2 Tb. arrowroot powder
¾ tsp. baking soda
½ tsp. sea salt
1 farm-fresh egg
¼ cup honey
1 tsp. apple cider vinegar
1 Tb. vanilla
¾ cup frozen blueberries

Mix dry ingredients. Mix wet ingredients. Combine wet and dry ingredients. Fold blueberries into the well-mixed batter.

Divide dough into eight equal portions on a parchment-lined baking sheet. With wet hands, shape dough into triangles about ¾″ thick, leaving space between each for baking.

Place in 350°F oven for about 15-18 minutes, removing when edges and tops start to brown. Best served while still warm from the oven.

Gluten-Free Blueberry Scone Recipe

Whether accompanied with tea (or coffee) or as a Saturday morning breakfast, these blueberry scones make for a perfect treat! Enjoy!

  1. 26 Responses to “Gluten-Free Blueberry Scone Recipe”

  2. Susan Smith on Apr 6, 2013 said:

    These look delicious! I need to get some arrowroot powder so I can try them!!

  3. Sandra Aiken on Apr 6, 2013 said:

    I haven’t done any gluten free baking unless it was in a package. I am going to try your recipe out to see how it does. I have to go buy all the goods, that is on the recipe at Whole Food stores, etc.
    I love your website.

  4. Rhonda Devine on Apr 6, 2013 said:

    Thanks for sharing–I miss traditional scones and can’t wait to try these–I’ve been experimenting with coconut flour and just can’t get it right–have to try the almond flour next!

  5. Jess on Apr 7, 2013 said:

    They look delicious! YUM! And it’s great that it’s an alternative option to dairy, grain, and wheat.

  6. Hanah on Apr 7, 2013 said:

    What is the arrowroot powder important? Nutritional value or otherwise?

  7. Cynthia on Apr 7, 2013 said:

    They look so delicious and the ingredients are very healthy and nutritious too. I am definately going to make these. Thank you so much for sharing this recipe with us. @Hanna..re: arrowroot powder…It is not only used as a thickener for cream sauces and glazes but is also used to help bind ingredients together in baking in the absence of “wheat” (or other grain) flour. Since the almonds are ground to a powder, it is called a “flour” but, it does not work in the same way that wheat flour does and cannot be substituted for wheat flour without modification to the recipe.

  8. Emily Rose on Apr 7, 2013 said:

    Hanah, we’ve read that arrowroot powder is the easiest to digest. In our opinion, of all the different starches we’ve used, arrowroot yields the best texture in baked foods.

  9. Hannah on Apr 12, 2013 said:

    Look DELICIOUS! And healthy. :)

  10. Elizabeth. on Apr 15, 2013 said:

    Thanks for sharing, Emily Rose! My grandpa is gluten-free and I’ve been wanting to make him some more GF recipes, so thank you for sharing this yummy-looking recipe! Blessings!

  11. Taylor on Apr 17, 2013 said:

    I just found your blog… I love your design and I can’t wait to read more of your posts! Blessings!!!

  12. Melody Faith on Apr 29, 2013 said:

    They look great! Gotta try them!

  13. Jackie on Apr 30, 2013 said:

    Thanks for the recipe, just made it this morning, but we end up using half blueberries and half strawberries. Delicious!

  14. Catherine Vargas on Apr 30, 2013 said:

    Looks really yummy, I like your pictures :)

  15. Kimberly on May 4, 2013 said:

    love your blog! :) thx for the recipe and info…….. are they dry and crumbly – able to be dunked – like traditional scones?

  16. Kelly-Anne on May 5, 2013 said:

    These scones look amazing and your photographs are really so beautiful… I only just discovered your blog but it is the type that is so lovely you just have linger awhile… Much love! Kelly-Anne

  17. Heather on May 16, 2013 said:

    So excited to have found your website and this is the first recipe I’m trying. They are currently baking in the oven but I substituted organic frozen raspberries. Yum!

  18. Rebekah on May 18, 2013 said:

    Hello Emily,

    I would like to invite you to participate in the “interview a blogger challenge” that I started on my blog. Your blog is listed among the bloggers I tagged :) I would love to hear from you, and see what you write if you can participate! Please visit this link for more details: http://heritageofgrace.wordpress.com/2013/05/17/interview-a-blogger/


  19. Lainie on May 22, 2013 said:


  20. debra on Jun 21, 2013 said:

    Emily, I’ve been a follower of you and your familys blogs for a long time. Love your blogs!!!! I’ve been looking for a good almond flour for a while now. Could you tell me what you think about this brand and how it performs. I would like to purchase a large amount for a great price. My family has been eating wheat free for about 8 months now and its amazing how much our health has improved over this time. Thanks for your time!!! Blessings Debra

    Could you tell me where you got your double ended rolling pin and the gadget your flipping your pizza crust with.Thanks

  21. Emily Rose on Jun 28, 2013 said:

    Debra, thank you for your sweet comment! It is encouraging to hear that your family’s health has been improving with the change of diet, I know the change of diet/food lifestyle in our family has been a rich blessing for us. It’s been completely worth the challenges that come along with it, and over time those challenges have turned into “normal” and just the way things are.

    Almond flour is my favorite flour to work with and Honeyville’s blanched almond flour has great taste and texture, as well as the best price per pound that we’ve found. If you order it and plan to freeze some, make sure you are ready with freezer bags or containers, as the 25 lbs come in one large plastic bag inside a cardboard box. The double-ended rolling pin is the Baker’s Roller by Pampered Chef, and the tool we use for lifting pizza crusts is the Pampered Chef Lift & Serve (they’ve discontinued it, but you be be able to find a new set on eBay). I hope that is helpful!

  22. Kathi on Jul 25, 2013 said:

    Can the scones be frozen after baking and then reheated to enjoy later?

  23. Emily Rose on Aug 2, 2013 said:

    Kathi, yes, they can! Pull them out of the freezer, let sit to thaw, and then reheat (if desired).

  24. ANDREA on Nov 16, 2013 said:

    These are delicious! I use my own ground almonds in my vitamix and my daughter calls them “muffin tops” because they are so tasty!

  25. Siri on Mar 4, 2014 said:

    Just made these scones today! As someone who was diagnosed with severe lactose intolerance and a wheat intolerance less than a year ago, it’s amazing to see such good recipes for my favorite foods. Thank you for these amazing scones!

    Just a question, I accidentally ended up adding 3/4 tablespoon of baking powder, but this didn’t make my scones ginormous. What purpose does baking powder actually have?

    Thanks again for this awesome recipe!

  26. Jacqueline @ Deeprootsathome.com on Mar 8, 2014 said:

    I just shared your delectable scone recipe! Your photos are always a delight…wishing once again I had a really great camera. Thank you for sharing these with us, dearie!
    Multiplied blessings in Jesus!

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