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
4.99 from 61 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. 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!

  2. 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!

  3. 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)!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  4. 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!!

  5. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  6. 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! ❤️

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  7. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  8. 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! :-)

  9. 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.

  10. 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.

  11. 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!

  12. 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!!

  13. 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!!!

  14. 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!

  15. 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.

  16. 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!

  17. 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!

  18. 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!

  19. 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!

  20. 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!!!

  21. 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.

  22. 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!

  23. 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.

  24. 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!

  25. 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

  26. 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.

  27. 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!

  28. 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!

  29. 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!

  30. 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.

  31. 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?

  32. 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!

  33. 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!

  34. 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!

  35. 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.

  36. 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!

  37. 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

  38. 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!!

  39. 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!

  40. 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!

  41. 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!

  42. 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!

  43. 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. :)

  44. 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!

  45. 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

  46. 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.

  47. 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!

  48. 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!

  49. 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!!

  50. 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!

  51. 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!

  52. 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

  53. 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!

  54. 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!

  55. Aimee says

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

  56. 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

  57. 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!

  58. 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!

  59. 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!

  60. 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!

  61. 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

  62. 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!

  63. 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 ❤️

  64. 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!

  65. 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?

  66. 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!

  67. 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!

  68. 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!

  69. 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

  70. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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