These gluten-free scones are adapted from our original blueberry rosemary scones, which are a fan favorite! However, at many readers’ request, we created this versatile gluten-free version as well!
A special blend of gluten-free flours creates scones that are flaky on the outside, tender on the inside, infused with fresh rosemary, and studded with wild blueberries. Swoon! Let us show you how it’s done.
Origins of Scones
Scones are thought to have originated in Scotland in the 1500s (source). After that, they were popularized in England by Anna, the Duchess of Bedford, who enjoyed them during her afternoon tea time (source).
They are still common in Britain but are also now enjoyed in coffee and pastry shops around the world. It’s less likely you’ll come across gluten-free versions, but your own kitchen is a great place to start!
How to Make Gluten-Free Scones
The key to gluten-free scones that are crispy on the outside and tender on the inside is the perfect balance of gluten-free flours.
We used potato starch for a light and fluffy texture and almond flour and oat flour for a bit of heartiness.
We added baking powder to help the scones rise, a small amount of cane sugar for light sweetness, sea salt for extra flavor, and an optional bit of rosemary for an earthy element.
To keep these scones vegan and butter-free, we used coconut oil. It provides a similar flaky texture and is easy to find and typically affordable.
The coconut oil gets mixed into the dry ingredients until only small bits remain. This helps evenly distribute the oil for flakiness in every bite!
For wet ingredients, we mixed flax egg with almond milk. We think other non-dairy milks would also work well here.
Once the wet and dry ingredients are combined, you’ll end up with a dough that is not so dry that it’s crumbly and not so wet that it sticks to your fingers.
It’s a versatile gluten-free base if you want to experiment with other flavors.
We like adding wild blueberries because they add a bit of extra sweetness and texture contrast. Plus, antioxidants!
The dough is then formed into a disc using your hands and a floured surface.
We cut the disc into eight wedges for a satisfying but not overwhelming serving size. No sugar rush over here!
The scones are then baked until lightly golden brown. Yum!
We hope you LOVE these gluten-free scones! They’re:
Crispy on the outside
Tender on the inside
They’re perfect as an afternoon snack with a glass of dairy-free milk. We also think they would be delicious with brunch or when wanting a less-sweet dessert.
More Gluten-Free Pastry Recipes
- Vegan Gluten-Free Cinnamon Rolls
- Easy Vegan Gluten-Free Biscuits
- Vegan Gluten-Free Strawberry Shortcake
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Blueberry Gluten-Free Scones
- 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 (organic when possible // optional)
- 3 Tbsp room temperature coconut oil (scoopable, not liquid or frozen* // or cold vegan butter)
- 1/4 cup frozen wild blueberries
- 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 gluten-free flour) 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.
*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.