Blueberry Gluten-Free Scones

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Plate with a stack of Blueberry Gluten Free Scones

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.

Dairy-free milk, gluten-free flours, coconut oil, flax, salt, rosemary, and wild blueberries

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.

Using a wooden spoon to stir potato starch, almond flour, oat flour, baking powder, sugar, and salt

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!

Using a pastry cutter to mix coconut oil into dry ingredients

For wet ingredients, we mixed flax egg with almond milk. We think other non-dairy milks would also work well here.

Pouring almond milk and flax mixture into coconut oil and flour bowl

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.

Pouring wild blueberries from a small bowl into a bowl of scone dough

We like adding wild blueberries because they add a bit of extra sweetness and texture contrast. Plus, antioxidants!

Using a wooden spoon to mix blueberries into Gluten Free Scone dough

The dough is then formed into a disc using your hands and a floured surface.

Hands shaping scone dough on a wood cutting board

We cut the disc into eight wedges for a satisfying but not overwhelming serving size. No sugar rush over here!

Baking sheet of unbaked Blueberry Scones ready to go in the oven

The scones are then baked until lightly golden brown. Yum!

Parchment-lined baking sheet of flaky Gluten Free Scones

We hope you LOVE these gluten-free scones! They’re:

Flaky
Easy
Lightly sweetened
Rosemary-infused
Crispy on the outside
Tender on the inside
& Delicious!

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.

Wild blueberries, rosemary, and almond milk next to a large plate of Gluten Free Scones

More Gluten-Free Pastry Recipes

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!

Small plate of Gluten Free Blueberry Scones beside a glass of almond milk

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!
Author Minimalist Baker
Print
Plate with a stack of Blueberry Gluten Free Scones
4.97 from 100 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 (Scones)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days

Ingredients

  • 1/2 batch flax egg (1 ½ tsp flaxseed meal + 1 ¼ Tbsp (19 ml) water as original recipe is written)
  • 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

Instructions

  • Preheat oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper (or leave bare).
  • Prepare flax egg in a small mixing bowl, 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.

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 (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

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  1. Ellen says

    OH the rosemary is a must first of all.
    Second of all, I made these and they were the best scones I’ve ever had.
    Not the best scones I’ve ever made but the best I’ve ever had.

    Crumbly but not crummy, delicate but substantial. I ate 4!
    I made a couple of modifications – I used mostly almond flour but added a bit of coconut flour. I used a little bit less potato starch. I used fresh blueberries.
    Delicious! will make again tomorrow for sure. Thank you!

    • Support @ Minimalist Baker says

      Woohoo! We’re are SO glad you enjoyed them, Ellen! Thank you so much for sharing! xo

  2. Tiffany Taylor says

    This recipe is incredible, and I make these regularly! Cannot believe these are gluten-free and vegan. It is a dream come true, as I never thought I could eat a delicious scone ever again… thank you!

    • Support @ Minimalist Baker says

      Ahh, this is what we love to hear, Tiffany! Thanks so much for the lovely review. We’re so happy you enjoyed! xo

  3. Roz says

    I hesitated to make these for the longest time, even though the reviews were so positive. I just didn’t think a really good scone could be vegan and gluten free. I finally made them this morning. They were excellent! And easy to make! Yay! I will probably be making them every weekend.

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you gave them a try and enjoyed the result. Thanks for the lovely review, Roz! xo

  4. Michelle says

    These bad boys are the best! Most gluten free/vegan baked goods are a compromise – but not these! I’ve made these several times and my hubby LOVES them. I only wish they were as good the next day

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you both enjoy them, Michelle! Potato starch is tricky for next day baked goods. We haven’t tried, but perhaps freezing the dough before baking and then baking the day you want to enjoy it would be a workaround?

      • Michele says

        I think that’s a great workaround! Also made these yesterday for a friend in the food industry who loved them too suggested possibly reducing the amount of starch and increasing the amount of almond flour to see if that would make a difference. Will try both!

  5. Julie says

    As someone who is newly gluten free and a scone lover I was skeptical but these were spot on! A good amount of crumble and not too sweet. My 4 and 7 year olds loved them too!

  6. Michelle says

    Can you substitute GF Flour for the 3 different flours used? Why did you choose the 3 flours instead of an already blended gf flour?

    • Support @ Minimalist Baker says

      Hi Michelle, we find the combination of these specific flours create the best texture (light and flaky). You could maybe try a GF all purpose with similar ingredients, but we haven’t found one like that.

    • Support @ Minimalist Baker says

      Hi Noora, the potato starch is pretty key for the light and fluffy texture! We’d suggest using it if possible!

  7. Ophelia says

    These are amazing!! I used earth balance margarine and they came out beautifully (crunchy on the outside and soft on the inside). Next time I will try some lemon zest in it or maybe almond extract… so many possibilities! Thank you for yet another great recipe!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Ophelia! Love your modification ideas too. Thanks for the lovely review! xo

  8. Marina says

    Great recipe, thank you!
    I didn’t have potato starch, so used tapioca with a bit of coconut flour. Increased the amount of coconut sugar to 3 tbsps. Used vegan “butter” instead if coconut oil. Used fresh blueberries and some candied orange peels, and fresh rosemary.
    Formed the dough in corn flour – I like the crunch of it and put some maple sugar on the top. Very tasty and versatile – will try with other fruit and spices. Thank you for your awesome recipes!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them! Love your creative modifications, too. Thanks for sharing, Marina!

      • Kara says

        Would I be able to substitute the potato starch for King Arthur’s 1-1 gluten free flour that has potato starch in it? Or do you think I should just use more almond flour like other comments mentioned?

        • Support @ Minimalist Baker says

          Hi Kara, GF 1-1 flour would be better than almond flour, but we think potato starch is pretty key for the light and fluffy texture. Let us know how it goes!

  9. Kamma says

    These exceeded all of my expectations! Moist, yet crumbly like a scone. Not too sweet, but loved the extra little pop of sweetness from the blueberries. Only change I made was using coconut sugar. So delicious, the whole family agreed, and I will definitely be making them again! You’re always my go-to for any gf vegan baked good!

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you and your family enjoyed it, Kamma. Thanks so much for the lovely review! xo

  10. Megan says

    We loved these! I love the combination of rosemary with the blueberry. It is so unexpected, and even my small kids loved it.

    Do you have any suggestions for the best way to make these nut-free? We tried using 100% oat flour instead of the almond, and used oat milk as well. They were delicious but very crumbly as dough, even with and extra 3-4 T of the oat milk. Do you think increasing the coconut oil a bit would help balance out the lower-fat oat flour versus almond, to help it all hold together?

    I also used corn starch instead of potato, as I didn’t have any on hand, so that could be part of the crumble factor.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Megan! If you can find potato starch it’s the best way here to keep them from crumbling too much. Keeping them nut-free would be a bit trickier! Perhaps trying to sub 1 part coconut flour, 1 part arrowroot starch for the almond flour? Let us know if you try.

      • Megan says

        Thanks, Dana! I liked them so much I tried again this morning, using tapioca flour instead of corn or potato starch (because it’s what I had) and using a whole flax egg and generous scoops of coconut oil. They were perfect!

        For anyone else trying to make this nut-free, here’s what I tried:
        – Oat milk instead of almond
        – Increase flax egg to 1 T ground flax seed and 2.5 T of water
        – Oat flour or blender-ground gluten-free oats instead of almond flour

        These are so tasty, they will definitely become kitchen staples around here. Thank you so much!

  11. Kat says

    These are… incredible. Not vegan so I just used regular butter, but rest of the recipe was unchanged. They are light, fluffy, flaky, perfectly crispy at the bottom. The almond + oat flour combo for baked goods never disappoints me, always gives the best texture and taste. This one is definitely going in my recipe book to be made many more times 🙌

  12. Szilvia says

    Hi there,

    I had to make my almond flour from almond meal and so my scones are not so light coloured as I think the almond skin makes it more brown.
    Also wet ingredients made my dough very wet, so had to add a lot more flour. Not sure what went wrong, I measured exactly as per the recipe.
    In any case, it came out great in the end!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Glad you enjoyed it overall! Blanched almond flour is lighter in color and drier than almond meal because of the way it’s processed. So that’s likely why your dough was more wet. I’d suggest finding or making almond flour next time!

  13. Martha says

    This recipe is awful and I have celiac disease so am used to GF disappointment. Made the recipe exactly with 1c almond flour only and the 3T vegan butter (didn’t have coconut oil). The scones looked perfect and came together in correct texture, but were bland, dry and crumbled like dust. A waste of time and calories to even try these.

    I made another GF baking recipe years before to disappointment. After this, not using any recipes again and unfollowing on the gram.

    • Support @ Minimalist Baker says

      Martha, we’re so sorry to hear that was your experience! These are a reader favorite and have so many five-star reviews that we’re thinking something went wrong. It does sound like you made some modifications so perhaps that could be part of the issue? If you only used almond flour and not potato starch and oat flour, we don’t think they would turn out.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that’t tough. I’d try a mix of sunflower seed flour (mill it finely in a blender), coconut flour, and arrowroot starch? You could also try adding some oat flour or more potato starch. Let us know what you try!

  14. Divya Marwaha says

    So delicious! I used coconut sugar instead of cane, and just used a cup of almond flour. Scrumptious. I usuallly don’t eat any carbs, but I couldn’t resist a whole scone.

  15. Megan says

    Oh how I love you! These are redic. I didn’t have coconut oil so I used vegan shortening and didn’t have any rosemary. I added my moms secret ingredient in baking and that is almond extract. I have been attempting vegan gluten-free baking for over two years and these are by far the best thing I have ever baked. ❤️

  16. Jana says

    Made these for a third time and wanted to comment again since I forgot to leave a star rating before! Amazing, perfect recipe. Thank you!

  17. kim says

    I am eating one right now and am so impressed! I used organic vegan shortening instead of the coconut oil and they are perfect. My husband had to leave before they came out of the oven and they may all be gone by the time he gets back!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kim. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  18. JK says

    This is a fabulous recipe, and my family enjoys it– even my 11 year old son, who is ever suspicious of gluten free anything.

    I do make minor changes: a 1/2 tsp of cinnamon and vanilla to the batter and 3.5 to 4 tablespoons of coconut sugar. I sub the cane sugar for the tops with coconut sugar, dabbing some honey beforehand to keep it in place.

    I split the batch to make blueberry/lemon zest and (mini) chocolate chip scones. Super tasty both ways.

  19. Jenna says

    These are awesome! My husband who is generally skeptical about gluten free recipes really liked them. I substituted cassava flour for potato starch and they were still nice and tender inside.

  20. Juliette says

    Hi, I am just wondering if you have any suggestions on how to add protein powder into this mix. I would love to make these but need to find a way to add protein to them. If you have any suggestions I will be sure to try it out and leave a review and rating!! Thanks!! Excited!

    • Support @ Minimalist Baker says

      Hi Juliette, perhaps reducing the flours slightly and replacing with 1-2 Tbsp protein powder? But we haven’t tried it!

  21. Slavena says

    I subbed flax egg for an actual egg and rosemary for lavender and these are fantasticles!! Initially made them with corn starch as I didn’t have potato and it’s not as fluffy (more like a cookie consistency), so probably better to stick to potato starch! Anyway, they are deliciousness both ways!

    • Support @ Minimalist Baker says

      Hi Kacie, we haven’t tried with that modification, but maybe? Let us know if you give it a try!

  22. Sasha says

    Hi Dana!

    Thanks so much for putting together this recipe. I’ve been a fan for ages and I think I’m finally ready to do some baking :)

    I’ve been craving strawberry scones since it’s strawberry season in Japan. Do you think it would be okay to a) sub fresh, sliced/whole strawberries or b) still use frozen strawberries? I’d like to keep things fresh so I’d probably freeze them anyway, but does it really matter if the berries are frozen or not?

    Thanks and with love from Japan,

    Sasha

    • Support @ Minimalist Baker says

      Hi Sasha, We haven’t tried it, but we do think it would work! Strawberries will have more moisture than blueberries, especially if frozen, so you may want to slice them and toss in a little GF flour before adding. Let us know how it goes!

  23. Julie says

    Hi! I have a question. So many of your dessert recipes call for almond flour. I cannot buy it where I live (Finland). What’s a good alternative?
    Also, can frozen blueberries be used for this? Thanks!

  24. Dawn says

    Wow! These came out great. The only change I made was using one and half teaspoons of crushed dried lavender instead of rosemary and wowie zowers, they are fabulous! Thanks!

    • Support @ Minimalist Baker says

      Love your modification, Dawn! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  25. Jana says

    Whoa, these are amazing. They’re just like “real” scones! My husband is raving about them, and he is not exactly a foodie. I did use salted butter instead of oil since I didn’t have oil and am not vegan, and I doubled the salt (very much recommend at least doubling the salt!) but otherwise followed the recipe exactly. Did not need extra flour beyond the 1 cup of almond flour. I also didn’t flour my surface – just used a rubber cutting board. Thank you!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Jana. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      Hi Donna, some other readers have used 1 small chicken egg with success. So it might be okay to not double it. But we haven’t tried. Let us know how it goes!

      • Donna in Inwood says

        I did make them and used one whole egg without altering the other ingredients; thanks for that. They were tasty and looked nice, but they do crumble into bits after a day or so.

        I’m afraid there is no way I can eat 8 scones quickly enough to get around the crumbling problem.

        Which ingredient leads to the crumbling? I have read that gluten-free dough gets crumbly unless it contains both some protein and some starch. I would think the almond flour contains a lot of protein, and the potato starch provides the starch, but still these scones are too crumbly for me.

        Maybe the balance between the two is off? I know very little about oat flour and don’t know its properties.

        I have some lovely buckwheat flour that was locally milled and sold at my farmers market, and I’m thinking of trying the recipe again with the buckwheat flour.

        Maybe 1.25 c of buckwheat flour, three-quarters cup of arrowroot flour, and I guess the half cup of oat flour.

        Do you have any thoughts on this? I am assuming the arrowroot and potato starch are roughly interchangeable, but I tend to prefer the arrowroot because it’s in so many of the gluten-free recipes that I’ve used successfully. (arrowroot and cassava flour, for instance)

        • Support @ Minimalist Baker says

          Hi Donna, potato starch and almond flour can both contribute to a crumbly texture, but perhaps the egg made a difference too. We tried several combinations of flours and found this to be our preferred. We haven’t experimented with buckwheat flour in this recipe, but perhaps in place of some of the almond or oat? We wouldn’t suggest leaving out potato starch as that is what makes them light and fluffy. Let us know if you do some experimenting!

  26. Lillian Kravitz says

    Used this recipe to make pumpkin scones.
    Took out almond milk
    Added: 1-2 tsp molasses, 1/4 cup patted dry pumpkin puree, <1/4 cup maple syrup, 2-3 tsp pumpkin pie spice.

    They were a 10/10. Should use that to publish pumpkin scone recipe ^

  27. Desirée Corsetti says

    So far, I’ve made scones twice using this recipe as a guideline but made various alterations and they’ve turned out fantastic. The first batch I used egg replacer instead of the flax egg (generally I make chia egg or use tapioca flour for egg replacement but I had this on hand). I used 2 tablespoons of vegan butter and 1 tablespoon of coconut oil, instead of all coconut oil. I substituted flax meal and gf millet flour for the oat flour and an all purpose gf flour for the potato starch. As an experienced baker, I knew the binding ingredients in the gf flour, flax, and egg replacer would hold these together without making them too crumbly or to gummy. I also added a pinch of lemon zest (which I omitted in the second batch and regretted). They turned out amazing and had a little extra fiber due to the substitutions.

    The second time I made Double batch and was curious to see if I could simply add 1 tablespoon tapioca flour and 1 tablespoon psyllium husk to the dry ingredients instead of making a liquid egg substitute and still keep the integrity of the texture. I just made sure to add a couple extra tablespoons of almond milk. Additionally, I ended up splitting this batch in two and folded in Earl Grey tea into one half and the blueberries and rosemary into the other. They all turned out fantastic. Nevertheless, I will be keeping an eye out to see if they dry out quicker with the psyllium husk in there and may omit it in the future. So far so good though and so much extra fiber, which is hard to come by in gf products.

  28. Lilac says

    Great recipe! I had to make some tweaks because of a lack of ingredients, but otherwise followed the recipe exactly. I used cornstarch instead of potato starch and coconut sugar instead of cane sugar, and whipped vegan maple butter. Came out crumblier than if I would have used potato starch, but otherwise tasty. I used mixed frozen berries. :)

  29. Hasina says

    This was absolutely delicious!! It was actually my first time ever eating a scone as well and it smelt so heavenly and the taste was amazing (esp with some jam spread over it!!) So thank you so much for this recipe :)

    The only thing was when biting into it, or cutting it in half, the scone became quite crumbly- do you know why? I did make some recipe adjustments since I didn’t have everything on hand

    The replacements i made were:
    – Instead of the flax egg i used 1 medium sized egg
    – Instead of potato starch I used corn starch
    – Instead of blueberries I used strawberries
    – Instead of cane sugar I used coconut sugar

    Thank you!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say the cornstarch is the issue. It has more crumb / structure when baked vs. potato starch. Glad you still enjoyed them, Hasina!

  30. Leanna says

    I have made these twice. The first time they were delicious! This time, I must have done something wrong because they did not turn out. Very bitter tasting. I ate a few bites to try and figure out what the problem was, but I can’t figure it out. Any ideas? I absolutely love this recipe and I want to try again but want to make sure not to make the se mistake.
    Thanks!

    • Support @ Minimalist Baker says

      Hi Leanna, so strange! Is it possible you used baking soda instead of powder? Or that one of your ingredients was expired?

  31. Abel says

    I made your recipe by the book and the result was great. Delicious. The second batch came in less than 24 hours. ;)
    Now I’m preparing the third one for my daugher birthday party.
    Thank you!

  32. Samantha says

    I haven’t tried a single recipe of yours that I haven’t LOVED! Thank you for creating gluten free, vegan, wholesome recipes. You are my go-to! I made this exactly as written except I substituted coconut sugar for cane sugar and it was perfect. The texture is absolutely dreamy, and texture can be such a tricky thing when doing gluten free so you nailed it. Thank you again!

  33. Amy says

    I was able to make this in a toast oven but turned down the temp to 375. I used 1 egg and milk instead. I will use less almond flour more oat flour next time. this is the site where I go for ideas…(healthy choices). thank you so much!

  34. Cheah says

    Hi, I have made a batch with xylitol but the scones didn’t browning like the video shows and it have a cool taste. Is monk fruit sweetener a better substitution for cane sugar?

  35. L says

    These are the most amazing scones! I swapped the potato starch for tapioca starch because that’s all I had. I’ve cut oats and sugar from my diet and so swapped the oat flour for more almond flour and the sugar for agave. (I put the agave into the milk and flax egg mixture, rather than into the dry ingredients.) I’m also not a fan of rosemary in desserts, so left that out. They turned out great! Moist and just sweet enough, golden brown on the outside. I made the first batch with blueberries this morning and am making another batch tonight with raspberries after the first ones mysteriously disappeared.

  36. Gracie says

    I’ve missed blueberry scones so much! Thank you for this amazing recipe! A little embarrassed to admit I’ve made it twice in 1 week. The recipe and modifications provided work well! I used butter, whole milk, extra blueberries, a little vanilla, and the arrowroot/coconut flour option.

  37. Em says

    Absolutely delicious as written, and a perfect base recipe to change up flavors, which I’ve done twice this weekened 😄! I have to freeze half the batch to keep from eating them all (not complaining).
    I’ve had success with various non-dairy milks too.

  38. Buket says

    Wowww! This is the best scone I have ever had in my life!

    I used cow’s milk, regular butter, corn starch instead of potato starch and swapped the quantity of oat flour and almond flour (used 1/2 cup almond flour, 1 + 1/4 cup oat flour) probably thats why I ended up using almost half of the milk mixture. Turned out great! Crispy on the outside, soft and buttery inside.

    Thanks again Dana, your recipes never fail!

  39. Rose says

    We are a wheat-free/egg free home, so i am always on the lookout for a good pastry that is gluten free! These were delicious! I love that they did not use a gluten free flour blend but instead used the almond flour/oat flour/potato starch combo. Potato starch is very affordable and worth the purchase to make these! I have made them twice. Once with real milk and real butter and once with almond milk and vegan butter. Both were delicious! The ones with dairy crisped up a little better than the non-dairy. Finished them off with a quick glaze! Excited to have this recipe for a quick breakfast or dessert for my family!

  40. Amanda says

    These are great! I ground up pepitas and used that in place of the almond flour so I could send nut-free versions to school with my son. He loves them and calls them “cookies,” and he is a picky eater. Thank you.

    • Support @ Minimalist Baker says

      Aw, we’re so glad he enjoys them! Thanks so much for the lovely review and for sharing that modification! xo

  41. Anya says

    These scones are absolutely delightful! They are flaky, tender, and the perfect balance of sweet and tart. They were a very simple recipe too! I swapped raspberries instead of blueberries and used regular milk because I don’t have any plant milk at the moment. SOSO good- everyone loved them!

  42. Amanda says

    SOOOO delicious! These had the perfect slight crunch on the outside and soft, fluffy center without being too dense. Substituted arrowroot starch for the potato starch, earth balance for the coconut oil, and raspberries for the blueberries and they turn out great!

  43. Priyanka PAREKH says

    Can you omit the potato starch? Or substitute it for something else?
    Do we need blanched almond flour?

    • Support @ Minimalist Baker says

      Hi Priyanka, yes, blanched almond flour. For the potato starch, other readers have had success with various ingredients (scan the comments!). But our recommendation would be arrowroot starch, or arrowroot starch mixed with a little coconut flour.

  44. Elisabet Anna says

    First time making GF scones and boy og boy they are amazing. I followed the recipe all the way and it came out perfect.

    Thank you

  45. Danielle says

    These are amazing! I’ve made the recipe 3 or 4 times now, and my partner still asks for them every week. I use 3.5 tbs of sugar and closer to 1/3 cup of blueberries just based on personal preference.

  46. Nouha says

    Made these and my hubby ate 4 in one night haha! They’re amazing. Used 1 egg instead of flax, 3 Tbs of coconut sugar instead of 2 Tbs of cane sugar and vegan butter. Can’t wait to make these again!

  47. Stacy says

    My first time making gluten free scones, the texture is perfect! I used vegan butter which I worked into the dough with my hands. Served with blueberry jam and coconut whipped cream, yum!

  48. Liz says

    Finally made these and they are excellent. Great texture, just like a wheat flour scone. Thank you for a perfect base recipe that I’m going to now experiment with (though the blueberry rosemary combo was lovely)!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Liz. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      Hi Jake, We haven’t tried with those modifications so we can’t guarantee results. But for the potato starch, maybe arrowroot starch mixed with a little coconut flour. And maybe tigernut flour for the oat flour. Let us know if you do some experimenting!

  49. Lexie says

    Love these! Used oat milk instead of almond, cold vegan butter instead of coconut oil and a gf flour blend instead of oat flour. So easy and they turned out great!!

  50. Iralyn says

    Easy and so delicious (I feel like I say this for every Minimalist Baker recipe)! Made exactly as stated in the recipe, except I used whole milk since that’s all I had. Will definitely be making again and trying with homemade almond milk. Next time I will also double the recipe and try freezing the dough wedges or maybe baking and then freezing? Not sure which would be best. Thanks, Minimalist Baker for another great recipe!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Iralyn! We think it would be best to freeze before baking.

    • Support @ Minimalist Baker says

      Hi Kat, we haven’t tried that, but it looks like a couple other readers have done so with success. Let us know if you try it!

  51. Liora says

    I’m a restauranteur and while I’m a gourmet cook I’m not a baker! These scones brought me back to the day my ex brother n law (the professional baker from holland) used to make us fresh scones! The texture and flavor was spot on! Not just a great gluten egg free scone…but a great scone period! Not too sweet, flaky and tender. I can’t wait to make other variations. Thank you!

    Your recipes have been in an inspiration and have kept me on track- since I have had to make this dietary change due to an autoimmune! Your are a god-send in my world! ❤️

    • Support @ Minimalist Baker says

      Aw, we’re so glad you are enjoying our recipes, Liora! Thank you so much for your kind words and lovely review! xo

  52. Kari says

    These scones are amazing. Thanks so much for another delicious and easy recipe! I’ve made the spelt version many times with great results and was happy to see a gluten free version. Can’t wait to make it again this weekend. Do you think it would work to make the dough the night before, refrigerate overnight, and bake in the morning?

    • Support @ Minimalist Baker says

      We’re so glad you enjoy them, Kari! Thanks for sharing! And yes, we think that would work, but we haven’t tried it. Let us know how it goes!

  53. Janis says

    These were amazing! So yummy! They were light and crumbling (in a good way) with a little bit of crunch – almost like a delicate cookie, but with that punch of rosemary and scone-like texture in the center. My son said, “these taste like cake”!
    I used coconut sugar instead of granulated sugar and also added about 1/2 tsp vanilla to the liquid. I made a powdered sugar / pistachio nut milk glaze and lightly drizzled it over the top. I can’t wait to make these again! Thank you for an amazing recipe! :-)

  54. Pam says

    These are very good and I like that the recipe has all the flour ingredients rather than using a store bought mix.
    I didn’t have coconut oil so used shortening and it worked fine. Note: when I made the wheat version of these I used olive oil and they turned out good too. I will probably stick with olive oil next time.
    I added chopped candied ginger for some extra zing and doubled the blueberries and will do so when I make these again.

    • Sue Pegram says

      I just began a Dr. prescribed 3 week cleasing diet. I made the Blueberry Scones this morning and couldn’t believe how easy they were. But even more important was the amazing taste!! I’ll be enjoying these for years to come, even when I re-enter non-retricted eating. BTW – I substituted ‘Swerve’ sugar in place of the cane sugar….a little less than your recipe asked for. Delicious!! I can’t wait to try many other recipes you offer. Thanks for making this ‘diet thing’ so much more tolerable for me.

  55. Marie says

    Oh my gosh YUM! I have made these twice in the last week, they are that good. Last week I made them and my pregnant daughter liked them, but her pregnant taste buds were struggling with the taste of the coconut oil. She has never had this problem before! Today I decided to surprise her and make them again, this time using half coconut oil and half olive oil. I knew it was a risk because of the liquid, and it did change the batter, so I added some GF oatmeal to tighten the batter up and made them into a drop biscuit, then sprinkled the tops with a little sugar and cinnamon. SO GOOD. I love Minimalist Baker recipes, they are simply amazing and I am anxiously awaiting my daughters arrival so she can enjoy these without crazy pregnancy tastes getting in her way.

  56. Karen says

    These are amazing! I followed your recipe exactly, except I used a small ( organic, local) egg mixed with the coconut almond milk I had on hand. For the oil I used Nutiva organic butter flavor coconut oil- the ingredients don’t specify what’s in the “organic buttery flavor” ( the product is labeled GF and vegan) but the other ingredient is annatto extract for the pale yellow color.
    I added a little lemon juice and rosemary from my garden and fresh local blueberries- like late summer in a breakfast! I used the 3 whole tsps and worried it was too much but it’s barely noticeable.
    Mine never turned color at the edges, but we’re clearly baked after about 25 minutes and I didn’t want to chance overcooking. Very flaky and light!
    Another MB winner, thank you!

  57. Rebecca says

    I’ve always been intimidated by the idea of making scones but these were so easy and tasted wonderful! I even managed to forget the blueberries 🤦‍♀️ but they were still great as rosemary scones 😂. They were delicious and had a wonderful texture!!

  58. Diane says

    Dana,
    These are by far the BEST gluten free scones I have ever made! So fluffy inside with the perfect amount of sweetness. I made a second batch to go with a creamy vegetable soup. I subbed out the blueberries for some grated cheese and and kept the fresh rosemary with some other herbs and brushed a bit of olive oil on the tops. Savory and delicious!!! Thank you for sharing your awesomeness!!!

  59. juliet says

    so good!! my first go at these worked out perfect! usually i’m super intimidated by gluten free baking but this was totally doable. Didn’t have rosemary so used lavender with the blueberries and it was incredibly delicious! thanks for another super solid recipe!

  60. Annette says

    Hi! If I want to substitute an egg for the flax egg how many should I use? How much butter for the coconut oil? 3 tblsp? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It sounds like others used 1 small chicken egg with success. And same amount of butter for oil.

  61. Robyn says

    These look amazing I can’t wait to make them! Question – for the almond flour does it make a difference if it is blanched almond flour or natural?

    Thanks!

  62. Martha says

    These are the perfect GF scone! I’ve been testing recipes with different flour combos and this is the first one that tastes great and has the flaky scone consistency you want. We added a little powder sugar glaze on top and subbed orange zest for the rosemary. My two year old, husband and I all love them, thank you!

      • Janice says

        Great recipe!! I chose not to make it vegan. Used one egg and light cream instead of almond milk. Still used the coconut oil. Lovely texture. Would add lemon zest and possibly juice as well. Would also like to try using butter in place of the coconut oil, but don’t know what the correct replacement ratio would be.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! Others have had success with various ingredients (scan the comments!). But my recommendations would be arrowroot starch, or arrowroot starch mixed with a little coconut flour. Let us know if you try!

  63. Jasmine says

    Great recipe!! My family loved it. I loved the fact that it was gluten free because we have a celiac in the family. I used earth balance instead of coconut oil and it turned out great, 5 stars!

  64. Emily says

    I made these scones and they are MIND. BLOWING. Amazing GF & vegan pastries are hard to come by – but these absolutely fit the bill. Adding to my make again & again list!

  65. Jalaine says

    I have been waiting for a gluten + dairy free scone recipe from Minimalist Baker and made them for my parents (who rarely eat gluten or dairy free) and they both LOVED the scones. My husband and I agree: so good!!! And quite easy to make which I appreciated!

    I omitted the rosemary, substituted cane sugar with coconut sugar, and used half an egg instead of flax. Also, I was afraid my coconut oil was too soft / not the right consistency – but they tasted amazing + held together well + texture was great so all at our breakfast table were so happy! Can’t wait to make them again, I might add a few more blueberries next time + try it with rosemary :)

    Thank you for this recipe!!!

  66. emily says

    Made these this morning and used Bobs Red Mill GF flour blend to replace the oat & almond flour called for. They came out delicious! Super easy and very quick, these will definitely be a breakfast staple in my house now.

  67. Holly VB says

    I’ve never made scones before and these were SO easy and SUPER tasty!! I used all purpose GF flour instead of almond, corn starch because potato was sold out, and vegan butter instead of oil as suggested and they tasted amazing, were fluffy on the inside and golden crusted on the outside….10/10 will make again!

  68. Sophia says

    I’ve never made scones before because I always thought they were too hard to make. So I was so excited when this recipe came out! These scones are so easy to make and taste AMAZING! I used a regular egg and added more blueberries, and they turned out so fluffy and light! I can’t wait to make them again.

  69. Tammy says

    Great recipe!! Switched sugar for coconut sugar and potato starch for Bob’s red mill Paleo mix and it turned out great! Added lemon zest instead of rosemary. Thank you!

  70. Krista says

    Just made this past weekend the kids loved them and are already asking when I’ll make them again! I used arrow root instead of potato starch and it seemed to work fine. I also used fresh blueberries because we had tons. I might add a tiny bit more almond milk next time

  71. Sheryl says

    Dana, this is absolutely delicious. My 2-person household finished the whole batch within 36 hours.
    The only substitutes I made were using a gluten-free blend rather than oat flour, and dried rosemary rather than fresh.
    Thank you so much for your consistently delicious recipes — I really appreciate you and your content.

  72. Jenna says

    All I can say is make these ASAP – the ratios are so good which gives these GF plant-based beauties the perfect texture! Thanks so much for all your hard work – we love them!

  73. Tetiana says

    Absolutely amazing! and so easy. it was my first time making scones. Added a bit of coconut flour instead of the rest of almomd flour though. Had no wild blueberries, so subbed with regular org ones. Still good, but I see the point.
    Will make more soon, these were gone in one sitting between 2 adults. Oh and hubby asked for more, although he previously said he doesnt like scomes amd wod prefer the chocolate muffins (the ones you posted recently). score!

  74. Mary says

    I absolutely LOVED this recipe, and am enjoying one of my beautiful lil’ bleub/rosemary scones as I write this review. In fact, last night, I was thinking, “Oh, I can’t wait for tomorrow morning so that I can have another scone!” It’s my first time making scones and certainly not my last. They turned out even better than I expected – they have just the right savory-sweet balance and the blueberries are so beautiful. Since I live in a tropical climate, I don’t have solid-ish coconut oil as is suggested in the recipe – rather it’s always in a liquid state here in Hawaii! So I used some really good chilled vegan butter (as was also suggested!). Also, I used coconut sugar which didn’t crystalize in a beautiful way like cane sugar would have, so next time I make it, I’m going to just get some cane sugar! Re leftover scones, it’s definitely worth the extra time to warm up your scone in the oven and then put a little bit of vegan butter on top! Soooo good. Thanks for empowering me to make my own scones!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So great! Thanks for sharing your experience, Mary! Jealous I can’t be in Hawaii right now!

  75. Patricia Villella says

    I will try making these in the next day or two. Do you think I can substitute frozen banana for the blueberries. I ask as I have some in the freezer I want to use.

  76. Megan says

    made another batch today and tried subbing half n half coconut flour and arrowroot starch because i didn’t have potatoe starch and they’re great! i had to add a splash of almond milk at the end of mixing because it was still to crumbly but the dash of milk fixed it perfect. ended with great texture. also did all purpose flour instead of almond bc i ran out. yesterday i made them with almond flour and arrowroot and they were awesome too!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Megan! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Alia Tareq Al Awadhi says

      I love anything gluten free! Doesn’t upset my stomach at all. Will definitely try this tonight. I was wondering if I could substitute the frozen blueberries for fresh ones?

  77. Margie says

    I made these yesterday and they came out perfectly. Thank you for the recipe! My coffee shop hunt for delicious gluten free scones is over.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Marion, I understand this. However, for people without celiac disease who are either gluten sensitive or simply trying to avoid gluten, it’s my understanding that certified gluten-free oats are suitable for consumption. If you’d like to pass on the oats, no problem. You could try subbing an all purpose GF blend for the oat flour, or sub a blend of the other two flours mentioned in the recipe!

  78. Cara says

    These scones were amazing! And a new staple in our house. I was skeptical I of combining blueberries and rosemary but oh my goodness the flavors work!!! We subbed coconut sugar for cane and they cane out wonderfully. Thanks for another great recipe!

  79. meredith says

    These scones are great! And in Peru, potato starch (chuño) is everywhere and inexpensive. I forgot to stir in blueberries and just pressed them on top before going in the oven…loved the thickness, yet cake-like consistency…YUM. Great with Salted Caramel Nice Cream!

      • Susan Smith says

        I made these a few months back and they are the best GF scones! We have made so many of your recipes with the best results. Thank you! I really want to try this with unbleached reg flour. How much flour would I need? Thank you!

  80. Christine says

    The scones turned out great! Thanks for the recipe. This recipe is a lot simpler than other GF scone recipes that I have tried. I subbed cardamon for the rosemary.

  81. Mackenzie says

    I made this recipe and subbed rosemary for lemon zest, lemon extract, and poppy seeds. They came out incredible! My British boyfriend even deemed them to be “proper scones”. Highly recommend this for a delightful breakfast or snack with a good cup of tea.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Mackenzie! The ultimate stamp of approval from the British boyfriend!

  82. Megan says

    I tried subbing arrowroot starch for potatoe starch and i think they turned out amazing! i also added frozen raspberries and blackberries because that’s what i had and they are very flavorful. texture is great just like a scone i use to get from starbucks! -Megan

  83. Jennifer says

    Another fantastic recipe… gave a couple scones fresh out of the oven to a friend who promptly exclaimed after taking a bite, “These are incredible, I’m not sharing!”. I am enjoying baking with potato starch and keep some on hand from Bob’s Red Mill at all times. Can’t seem to find it in stores so I order online. Thanks again!!

  84. Joy says

    These scones are delicious. Light, flaky, just the right amount of sweetness. I substituted oat milk for almond milk and did not add rosemary, otherwise followed recipe exactly. Once again, you nailed it!

  85. Jill K says

    These are really delicious. I made them today with adaptations for my food sensitivities. I know it seem slike I subbed everything but they are so delicious nonetheless. Chia meal egg for flax, So Delicious Unsweetened Plain Coconut milk for almond milk, tapioca starch for potato, fresh blueberries, Earth Blanace stick for the coconut oil, and no rosemary this time around. These are the best GF DF scones I have made in the 6 years I have been GF and DF. Thanks for the great recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We recommend a blend of arrowroot and coconut flour? Or just arrowroot. You can also scan the other comments to see what other readers had success with!

  86. cheri brand says

    oh my, got to keep this short! I want to get back to enjoying these scones. The first scone I’ve had in probably 15 years, since eating gluten free. Delicious. I followed the recipe to the letter. Thank you (again) Dana!

  87. Chris Newell says

    Hi. I made this today with the following substitutions: 1 chicken egg for the flax egg; 1 heaping tablespoon of sugar for the 2.5 tablespoons of sugar; 3 tablespoons cold miyokos cultured vegan butter for coconut oil. I left out the blueberries and rosemary and instead added lemon zest from a medium lemon. I made it, cut it, and baked it per the recipe. It turned out wonderfully and is a great base recipe to build from and change up flavors as desired. Dana thank you for all your hard work researching and creating such fabulous recipes!

  88. Sarah says

    So delicious!! Not at all cake-y or gummy. Perfect texture, not too sweet, and not too much work. Perfect for a weekend morning. :)

  89. Tea says

    Excellent texture and very quick and easy to prepare. Only took me about 15 minutes to measure everything out and prepare the dough. Thank you for this recipe–I will definitely be making it again and will experiment with different flavor profiles!

  90. Olivia says

    Unbelievably. tasty. Followed recipe exactly and it came out perfect. Perfect color, perfect sweetness, perfect texture. I did use rosemary, but only had 1 teaspoon. Serving with some lemon curd. Thank you!!

    For those not sure on potato starch, I highly recommend the purchase! You can then make Daina’s gluten free flour blend with the left overs.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Whoa, with lemon curd? Next level! Thanks for sharing, Olivia! And love that tip for the potato starch! It’s affordable and very versatile and it’s featured in our GF blend and MANY other gluten-free baked goods on the site! xo

  91. Demi says

    I made these this morning exactly as written (minus the rosemary since I did not have any) and they were fantastic. Slightly sweet and the absolute perfect texture. You would never guess they were gluten free. The recipe was so easy to follow and only took me about 20 minutes to make and get them in the oven. Thank you for another fantastic recipe! Will definitely make these again.

  92. Janet says

    I am Celiac and jumped for joy to find gluten free scones! But then I see they are also vegan and butter-free and all I can say is, why? It seems every gluten free product is also vegan or dairy-free or soy free. Do you think oh they don’t eat gluten so they must want something that meets every dietary need. I can’t eat gluten so I especially want cream and sugar and butter by the pound. Please cater to one allergy or preference at a time and give me a recipe that sounds yummy not like a science project.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Janet, I don’t know if you’ve noticed but most of our baked goods are vegan and gluten free and we generally aim to keep things refined sugar free and omit processed foods (like vegan butter) whenever possible. But if you’d like, you could pretty easily make subs here as you wish. Let us know if you give it a try!

  93. Aimee says

    I made the switch to tapioca flour/starch and it worked perfectly in the same amount! Thanks for the sub recommendations and the awesome recipe. It was so easy and delicious!

  94. Sara says

    I made these exactly as the recipe states. They were so yummy! I love a blueberry + rosemary combo!! I thought they were nearly perfect but my bf said he wished they were a little sweeter. Any tips for increasing the sweetness at all? Also, I might add some more blueberries next time, only because i like them very fruity!
    Thanks for the great recipe!!

  95. KT says

    Lovely scone recipe! Can I substitute the potato starch with tapioca starch and almond with sorghum flour and oat with buckwheat? This is to make it AIP Paleo as much as possible? Thanks in advance!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      In general though, buckwheat will be nutty and heavy, and tapioca can get gummy, and sorghum has an interesting taste. If you try it though, let us know how it goes!

  96. Helen says

    WoW! I love a good scone and this recipe did not disappoint. The scones are flaky yet nicely dense with a hint of sweetness from the added sugar and the blueberries. Definitely worthy of a taste and so easy, as scones should be.
    Thank you for sharing!

  97. Catherine says

    Big fan of the original recipe so had to give this one a try. I’m out of some ingredients and had to make a handful of substitutions, but they ended up coming out great and tasting amazing! Here’s the substitutions: Blended one cup of water with 2 TBSP of raw almond butter (yields 1 cup) for improvised almond milk. Used a mix of half arrowroot powder and coconut flour in place of the potato starch, based on your recommendations in the comments. Subbed coconut sugar for cane sugar and dried rosemary for fresh. The outside was a bit crisp and the inside was soft and moist. They taste like a scone should taste and are the right amount of savory and sweet. Hope that is helpful to anyone who needs it. Thank you for creating such delicious and thoughtful recipes, I always feel confident that they’ll turn out amazing!! xx

  98. Ethan says

    Yum! Subbed the almond flour for sunflower seed flour and the almond milk for oat milk and it turned out great.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Someone else said they turned out OK with that. But my recommendation is for a blend of coconut flour and arrowroot starch, or just arrowroot starch. Let us know if you give it a try!

  99. Sally says

    I just made these, and they turned out great. Perfect with a cup of hot tea or chai. I didn’t have any potato starch, so i instead I substituted a mix of arrowroot powder, oat flour, and a bit of potato flour (just bc I had it on hand). I also upped the blueberries to nearly 1/2 a cup. It worked out well, and the scones have a nice crumbly but held together texture. Thanks!

  100. Aimee says

    If I don’t have potato starch, could I use tapioca starch or arrowroot?
    Looking forward to making these!

  101. Loraine says

    Hi, I suffer from IBS and can’t use almond flour. Your absolutely fabulous chocolate birthday cake recipe worked a treat when I replaced the almond flour with half oat/half general blend gluten free flour (great feedback from within the comments). Could I sub out the almond flour in this delicious looking recipe? Many thanks

  102. Sherri says

    I can’t have any grains or coconut. What would you suggest I replace the oat flour with? These look so good!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You might be able to get away with subbing slightly more almond flour and potato starch!

  103. Vicky says

    So tempted to make these! or the original ones that aren’t gluten free, (since that’s not an issue for us), just wanted to know if I can use avocado oil interested of the coconut oil?
    If not what other oil would be a good sub?
    I don’t consume coconut oil bc of the high saturated fats in it. Same with butter/ vegan butter.
    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh, avocado oil should work fine. I haven’t tested it but I don’t see why not. If you do try it, let us know how it goes!

      • Vicky says

        They turned out delicious! I wasn’t expecting these great results with avocado oil, the texture turned out amazing just like traditional buttery scones, I’m so happy I can have this delicious treat mostly guilt free!

        I also took mayor risks: I only had some frozen berry mix on hand that had raspberries, blackberries, and wild berries. And of course I never have fresh herbs, so I went with 1/2 the amount of rosemary but the dry kind. While the rosemary flavor was a lil overpowering it still gave it a sophisticated touch in my opinion. Can’t wait to make them again the way the recipe is intended. Thank you Dana!

      • Kayla says

        I’ve been waiting for this recipe for months! Absolutely worth the wait. I followed the exact flour recipe with two small subs: I used coconut sugar instead of cane and I used fresh berries. With fresh berries I just needed to be a bit more careful when folding them in but they turned out perfectly. I also made a lemon glaze to make them extra decadent. So so easy and one of my favourite MB recipes to date! I will be making these over and over. My boyfriend actually requested a batch to himself.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I don’t think so. They would likely come out a bit on the gummy side? Almond flour adds crumbly texture. But if you try it let us know how it goes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not quite the same thing. Someone else asked if arrowroot would work and I said maybe? Cornstarch and arrowroot behave similarly in GF baked goods. I haven’t tested it and am not sure how it would go. If you try it let us know!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I don’t think so because almond flour adds a nice crumb to it. If you do though, let us know how it goes1

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Several people have wondered this as well and I’m not sure. Perhaps? Let us know if you try!

  104. Feebee says

    Hi, these sound yummy, and thanks for providing recipes for us GF types! But I don’t want to buy new ingredients. How many eggs instead of flax eggs, and do I really need potato starch?? What does it do? Can’t i just use GF flour? Again, I don’t want something in my cupboard that I won’t use again.

    Thanks for your help!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The potato starch is key in my opinion – it’s what keeps these light and fluffy. But if you don’t have that, perhaps cornstarch or arrowroot would work? And in place of the flax egg maybe one small chicken egg? Let us know if you experiment!

  105. Luciana says

    It sounds so good! Can I sub white rice or quinoa flour for the oat flour? Even certified GF bothers my stomach.
    My birthday is Monday and I am looking forward to making these scones!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Perhaps! That or a GF all purpose blend. Let us know how it goes! Happy early birthday, Luciana!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Perhaps, but we’re not sure as we haven’t tested it. That or arrowroot would be the closest subs. If you try it let us know how it goes!

  106. Lise says

    It sure sounds and looks like a yummy recipe. My question is what can I use to replace the coconut oil, vegan butter or any fats? I don’t do oils. I follow the WFPB lifestyle Would applesauce be a good substitute?
    I would appreciate your advice.

    Thanks

  107. Tanya says

    I do not tolerate almond flour very well. Do you have any suggestions for a replacement? Sound delicious and I would love to try the recipe. Thanks!

  108. Shweta says

    Hi Dana –

    This recipe is lovely! Could I sub tapioca flour or arrowroot for the potato starch?

    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say arrowroot (not tapioca – it can get gummy) either on its own, or mixed with a little coconut flour. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say arrowroot or arrowroot mixed with a little coconut flour for best results! Let us know if you try as we haven’t tested it ourselves.

      • Christina says

        So I just finished making these & they are amazing!! What a yummy treat! I subbed 1/2 cup of arrowroot & 1/4 cup of coconut flour for the potato starch. Came out lovely. Thanks for a great recipe ❤️

  109. Rachel says

    Hello, I haven’t used potato starch ever. Is tapioca starch a good sub, or do they achieve different consistencies?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So tapioca is generally added to make things stretchy (like gluten), but that means it can have a gummy effect in baked goods (not what we’re going for here). I’d say arrowroot would be a better sub. Let us know what you try!

  110. Ethan says

    Would love to make this tomorrow. Have everything except the almond flour – what subs do you recommend for this recipe? Sunflower flour work?

  111. Chessie says

    These look great. Any suggestions on what to use in place of the oat flour? Would any whole-grain flour work (quinoa flour maybe)? Thanks.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’d say just add a 1/2 and 1/2 mix of more almond flour and potato starch, or a GF all purpose blend!

  112. Grace says

    Hi Dana
    I’m so excited to try this recipe. It’s so difficult to find a great scone recipe that is gluten free and vegan.
    I will post again after I make them.
    I have made your basil pesto for 3 years now and it’s the best that I have ever had!
    Thank you for all your awesome recipes!

  113. Jenny says

    I have all of the ingredients but potato starch, do you have any recommendations for an alternative to that?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      My best suggestion would be cornstarch or arrowroot as a 1:1 swap, or a mix of arrowroot and coconut flour. Let us know how it goes!

  114. Linda says

    Hi,
    thanks for this recipe. It looks yummy!
    Can I replace both almond and oat flours with whole wheat flour, as we don’t have issues with gluten?
    Thanks a lot

      • Kendall says

        These are hands down the best gf/v scones i’ve ever had!!! They don’t crumble like most gf scones, they are moist and delicious!!! I subbed bob’s red mill gf 1:1 flour in for the almond flour and i only had 1/4 C potato starch so i subbed the rest with 1/4 C arrow root starch and 1/4 C gf flour mix! I also used vegan butter instead of coconut oil! They were absolutely superb!! I added a simple lemon glaze on top which was YUM

  115. An says

    Hi!

    I hope this isn’t a rude question, and it’s more of a blanket query about all of your (lovely looking) recipes, but are the metric measurements based on having weighed the ingredients with an actual scale?

    Thank you in advance!☺
    An

    • Support @ Minimalist Baker says

      Hi An, We use US customary measurements when creating recipes and a conversion tool to calculate metric measurements.