Blueberry Gluten-Free Scones

Jump to Recipe
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:

Lightly sweetened
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
Plate with a stack of Blueberry Gluten Free Scones
4.97 from 129 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


  • 1 ½ tsp flaxseed meal (ground flax seeds // to make flax egg)
  • 1 ¼ Tbsp water (to make flax egg)
  • 1/3 cup unsweetened plain almond milk
  • 3/4 cup potato starch (not potato flour)
  • 1 – 1 ¼ cups almond flour
  • 1/2 cup oat flour (ground from rolled oats // ensure gluten-free for GF eaters)
  • 2 ½ tsp baking powder
  • 2 ½ Tbsp organic cane sugar, plus more for topping
  • 1/4 tsp sea salt
  • 2-3 tsp fresh chopped rosemary (organic when possible // optional)
  • 3 Tbsp room temperature coconut oil (scoopable, not liquid or frozen* // or cold vegan butter)
  • 1/4 cup frozen wild blueberries


  • Preheat oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper (or leave bare).
  • In a small mixing bowl, prepare flax egg by mixing flaxseed meal and water and let rest for 5 minutes. Then add almond milk.
  • In a separate larger mixing bowl, combine potato starch, almond flour (starting with the lesser end of the range), oat flour, baking powder, organic cane sugar, salt, and rosemary (optional). Stir to combine.
  • To the dry ingredients, add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.
  • Whisk the flax-almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon. The dough should not be crumbly, and it should also not stick to your fingers. If too sticky/wet, add more almond flour and potato starch a little at a time. Add frozen blueberries and gently stir once more to incorporate.
  • Gently transfer to a floured surface (we recommend almond flour or gluten-free flour) and use your hands to form it into a disc about 3/4 – 1 inch in height.
  • Use a large knife to cut the circle into 8 even wedges (amount as original recipe is written // adjust if altering batch size). Then use a floured spatula to carefully transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar.
  • Bake for 18-22 minutes or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.
  • NOTE: Best within the first 24-36 hours after baking. The texture tends to become dried out after that. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days, or in the freezer for up to 1 month. These are delicious plain, but they would also be elevated with a bit of vegan butter.



*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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Denyse says

    What kind of cane sugar do you use. From my reading, I have learned there are several types: unrefined, raw and refined. Also, can I use regular granulated sugar? I am not vegan but am GF,

  2. Barbara says

    Absolutely delicious! I made these today for the first time and they will most certainly be a staple from now on. Thank you for this great recipe.

  3. Janis says

    Hi. If I replace the flax egg with one egg, should I still include the 1/3 cup of milk? thank you! I love that you use wild blueberries and little sugar :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, possibly, but it might make the batter too wet. Coconut sugar would probably work better than honey or maple syrup!

  4. Emilye says

    These are SO good, with a fluffy tender crumb. Hard to tell they’re gluten free! I ran out of almond milk so I thinned out some coconut cream with water, and I forgot to add the blueberries 😅 My dough was too wet with the full amount of liquid, so I added an extra 10g almond flour and 5g potato starch. They baked up with rustic cracks on top and golden on the bottom. I think these would work great as savoury scones, maybe add some sundried tomatoes/olives and rosemary. My colleagues all gave it a big thumbs up, thanks a lot for this recipe!

  5. Pam says

    these are very tasty scones! I used oat milk and also added some chopped candied ginger which gave these and added flavour boost.

  6. Corelia says

    WOW!!! I feel like I’m having a tea party in London or something! These scones are amazing, just perfect, especially with a bit of butter. I am not vegan so I substituted the flax eggs/almond milk mixture for 2 eggs, just for convenience, and I also used coconut sugar in place of the cane sugar. Very very good, beautiful texture, tastes divine, will make again!!

  7. Jon says

    This recipe was a hit with a group with varying allergies/diet restrictions, as well as a few with no restrictions required.
    I made a batch as the recipe calls and one for the kids with enjoy life chocolate chips rather than blueberries and cinnamon instead of rosemary.
    So good I’ve been asked to make them weekly!

  8. Jenny says

    Thank you for this recipe and all your others!!!!! These are amazing. I made them exactly last weekend and they were delicious, this weekend i tried by using 2 eggs instead of flax egg and then i added a Tbsp of flax just because. I did use the full 1 1/4 c of almond flour as the dough was more moist. They turned out perfectly, I like them better with eggs than flax but both are great and good to have variety of options.
    I do extra rosemary too bc i love it.

  9. Maria says

    These were delicious! I made them as written, but I added more blueberries. I used fresh picked ones which took these to a whole other level. I served them with Easter dinner, and even my non-food allergy family loved them. I added a little drizzle of glaze (powdered sugar, vanilla, df milk) to the tops. Some butter and honey would also be delicious with these too.

  10. Lisa Lawler says


    I subbed three tbsp of applesauce for the coconut oil to make this oil free, used only one tbsp date syrup and raisins rather than blueberries. I didn’t bother to make my oats into oat flour either.

    Very yummy but definitely done in my oven after 18 minutes. Maybe start to check after about 16 minutes.

    Thank you for the inspiration.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liz, so sorry this one didn’t work out for you! If the coconut oil is too cold it will have a harder time blending into the flour which will make your mixture seem too dry. Hope this helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lea! We haven’t tried it and can’t guarantee results, but we think you could replace the oat flour and potato starch with the gluten-free flour blend. You might need to use a little bit less! We would suggest checking the consistency of the dough in the photos above while you slowly add the flour.

  11. Laura says

    I made these and the bottoms were burnt but the tops were perfect. Texture was great. How should I adjust temp/time? I did 400F for 18 minutes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, is it possible you were cooking them on the bottom rack of the oven? If so, we’d recommend trying on the middle rack next time!

  12. Ann-Sofie says

    I made these today, they are so good! The texture is just like a traditional scone: flaky, soft and crumbly. The dough was amazingly easy to handle (after adding a bit more potato starch and almond meal), and they looked amazing too, with their golden-brown tops. I’m definitely going to make these again.

    I did sub the flax egg for regular eggs, and the coconut oil for butter, since that’s what I had on hand. Further I added twice the amount of blueberries stated, since my berries were really huge, and I wanted more than 2 berries per scone. I also added a little more rosemary to the top of the scones before baking.

    The scones are also great with some butter and blueberry jam.

    I doubled the recipe and have put some in the freezer, hopefully they come out good. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Ann-Sofie!

  13. Erica says

    What is the best substitute for oat flour? My husband is allergic to that as well as gluten and dairy. Coconut flour or almond flour?

  14. Laura says

    I used arrowroot starch instead of the potato starch because that’s what I had and they came out great. I also blobbed the dough into 8 mounds on a baking sheet instead of forming properly, then pressed the blueberries evenly amongst each mound. Not the most attractive scones but they are delicious and it was faster!

  15. TKG says

    I made these scones today, and was trying to imitate some gluten-free scones I tried from a bakery recently. So, instead of blueberries I subbed the same weight of dried currents, and added the zest of an orange to the liquid ingredients. To keep the sugar down, I also used Dr. Coy’s Stevia Erylite (a one-to-one sugar sub). All these subs worked really well!

    My scones turned out like the photos – flatter than a traditional scone. I’d like something that I could easily slice in half, so I’m considering doubling the recipe and just making the scones twice as thick. Has anyone tried this? I’m willing to take the calorie hit for a sliceable scone :)

  16. Lisa says

    How will the recipe be affected if I use coconut sugar instead of cane sugar (ie. taste, texture, etc.)? If you don’t recommend coconut sugar as a substitute for cane sugar, then what sweetener would you recommend (if any)? Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, we haven’t tried this with coconut sugar but other readers have reported success with that swap. It will probably make the scones darker in color, but they should hold together and taste yummy. Let us know how it goes!

  17. Julie Hicks says

    Is there a substitution for almond flour? My husband is allergic to gluten, dairy and to nut flours.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie, we haven’t tried it but we suggest a mix of sunflower seed flour (mill it finely in a blender), coconut flour, and arrowroot starch? You could also try adding some more oat flour or potato starch. Let us know what you try!

  18. Sophia says

    Oh my, these are AMAZING! I didn’t have quite enough almond flour, so I used a bit of millet flour to top up the almond flour I had. These were delicious, and the taste was very decadent with the rosemary. Great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed them, Sophia. Thank you for the lovely review! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sabrina! The texture might be slightly different but that should work… let us know how it goes!

  19. Margarida says

    Strugling with snacks for school for my 4 kids with diferent allergies.
    For safety reasons I wish to bake something all can eat.
    This recipe seems a great one, however, my younger son cannot eat oats. May substitute for almond flower? if so, how much?
    Thank you,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Margarida, we think more almond flour would make them a bit crumbly. We’d suggest sorghum flour, which works well as a 1:1 substitute for oats. Hope that helps!

  20. Jen says

    These were incredible! I subbed Oat Milk for the Almond Milk and omitted the rosemary as I didn’t have any, Everyone loved!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, we think flax or oat milk would work well. If using canned coconut milk, make sure it’s light, not full-fat, and thin it with a little water. Dried rosemary should work, but we’d suggest using less of it. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sylvie, probably not due to the potato starch, oat flour, and cane sugar. But we aren’t familiar with the specifics of that diet.

  21. Maureen says

    These were absolutely delicious! Made them for a brunch and everyone raved! Although hesitant, I used the rosemary – don’t leave it out! Created a beautiful flavour profile that everyone loved. I doubled the blueberries, as I only had cultivated ones… But really, DON’T LEAVE THE ROSEMARY OUT!

  22. Vicki says

    Do you think I could make the dough at night, refrigerate it, and bake in the morning? If so, would I need to let the dough come to room temperature before baking? I want to have these for breakfast on Christmas morning, but I want to save myself some work!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vicki! We think that would work, and yes, you may want to let it warm up a bit (10-15 minutes) before baking. Let us know how it goes!

  23. Rachel says

    These completely surpassed my expectations!! SO SO GOOD!!!! BRAVO! Will be baking these time and again.

    Followed the recipe as is with two changes: used half-half instead of almond milk, and arrowroot starch instead of potato starch. Also added chocolate chips.

  24. Veronique says

    My firsts one recipe & am in love – these are just perfect! I was laughing when I saw that they were best eaten within 36h! As if they would last longer – thanks for these 💜

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heidi! Unfortunately the potato starch is pretty important here for the right texture, rice flour will not give the same results. If you have sorghum flour it might work instead? Hope this helps!

  25. Victoria says

    I’m not vegan but I just love your recipes! Can I substitute regular eggs with the flax egg? If so, how many eggs would this recipe take? Thanks in advance x

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Victoria! We haven’t tried this recipe with a regular egg but we think 1 large egg would work well. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joanne, potato starch is what helps it get extra fluffy! But a GF blend might be okay if you don’t have access to potato starch.

  26. Abril says

    I made these and they were delicious! I followed the recipe to a T, but when I entered the whole recipe into myfitnesspal, the calories clocked at over double what it says here on the recipe 🥵
    Mine turned out at 300cal per scone. Not sure how, I even triple checked! But very nice & would make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Abril! Hmm, we’re not sure what would cause that discrepancy without looking at it. Perhaps one of the ingredients in myfitnesspal has incorrect calorie information?

  27. Charlotte says

    Delicious! I used real butter and doubled the amount of blueberries, but otherwise I followed the recipe as written. The texture is perfect, the taste is phenomenal. I’ve made the gf peach scones as well, which were equally amazing. I think I’ll try experimenting with this recipe to make chocolate scones with chocolate chips or maybe even cinnamon scones with apple pieces. So many possibilities!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Hannah! We haven’t tried that so we cannot guarantee results, other readers have reported that they are too crumbly without the almond flour, but it could be worth trying. It’s possible that a mix of 1 part coconut flour, 1 part arrowroot starch would work in place of the almond flour, too! Let us know how it goes if you give it a try!

  28. Angela Brumm says

    i am trying to cut back on fat, can I substitute apple sauce for the butter ? or is there anything else I can use to cut the fat in the recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angela, we’d say sub half with applesauce, and half with a nut butter of choice because it does need a little fat. Let us know how it goes!

  29. Lisa says

    I made this into a blueberry lemon scone with a lemon glaze on top! It was to die for! I basically subbed out the rosemary and put lemon zest instead (the zest of one small lemon). And for the sugar glaze I did 1 cup powdered sugar + 1/2 tsp vanilla extract + 1 Tbsp plain almond milk + 1/2 Tbsp lemon juice. Let the scone cool down before adding the glaze. But I will definitely be making this time and time again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That sounds incredible, Lisa! Thank you so much for the lovely review and sharing your modifications! xo

      • Shelby Addison says

        I’m not a fan of blueberries or berries, so you have recommendations for other fruit combinations? Would dates work?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Shelby! We haven’t tried this with dates, but it could work! We do also have a recipe for peach scones, and any stone fruit (such as apricots or plums) would work well, but those aren’t in season where we live. Let us know if you give them a try!

  30. Monica says

    Absolutely delicious! I’ve never made scones but I am so glad these were my first batch. I used arrowroot starch as I could not find potato starch, and I forgot to let the coconut oil thicken (it was totally melted) and they still came out great! If they are even better when the oil is more solid, then woah!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad they turned out well even with the modifications! Thank you for sharing, Monica! xo

  31. donna Janus says

    This is the first recipe I have found that closely replicates the texture of wheat! Thank you. I used one egg, instead of the flax, and I sweetened it with 1/8 tsp of monk fruit powder, and only 2 tsp of baking powder. They came out delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks for the lovely review and for sharing your modifications, Donna! xo

  32. Adri says

    My socks are BLOWN off my feet! I’ve never been a fan of scones or blueberries in pastries BUT these scones are so flippin’ delicious! Ive already made them twice in one week… Super easy to whip together and bake. However… should I flip these scones mid bake?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Adri! We’re so glad you’re enjoyed the scones! Typically scones are not flipped and the top stays fluffier and just golden brown. xo

  33. Elaine Romero says

    Great recipe. I had no potato starch and rushed corn starch as a sub. I had to add more almond flour and corn starch and converted it into a scone cake on parchment paper inside my cast iron skillet. I added about a teaspoon of almond extract. It is so good!!

  34. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  35. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

      • Kelsey says

        Hi there!
        I have made these scones and LOVE them! I would like to make them again but they need to be nut free this time…can the almond flour be replaced with anything else?

        Thank you 😊

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Kelsey, we’re so glad you enjoy them! We suggest 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!

  36. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  37. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  38. 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!

  39. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  40. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  41. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

  42. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  43. 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!

  44. 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 🙌

  45. 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!

  46. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  47. 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.

  48. 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. ❤️

  49. 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!

  50. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  51. 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.

  52. 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.

  53. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  54. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  55. 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,


    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  56. 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!

  57. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  58. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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)

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

  59. 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 ^

  60. 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.

  61. 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. :)

  62. 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!

  63. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  64. 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!

  65. 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!

  66. 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!

  67. 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?

  68. 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.

  69. 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.

  70. 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.

  71. 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!