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Gluten free dairy free scones

Gluten Free Dairy Free Blueberry Scones

These delicious blueberry scones are bursting with flavor. Free from gluten and dairy, these scones are perfect for breakfast, afternoon tea, or just a healthy snack. They are easy to make, and kid-friendly too.

Servings 8
Author Raina Cordell

Ingredients

  • 1 3/4 cups all purpose gluten-free flour
  • 1/4 cup tapioca starch
  • 1 tsp gelatin
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 6 tbsp room temperature coconut oil
  • 3/4 cup full fat canned coconut milk
  • 1 tbsp lemon juice
  • 1/4 cup coconut sugar plus more for sprinkling
  • 1 cup fresh blueberries

Instructions

  1. Preheat oven to 400 degrees F.

  2. Line a baking sheet with parchment paper and set aside.

  3. In a large mixing bowl, add all dry ingredients. Mix thoroughly. 

  4. In a separate bowl, mix together lemon juice and coconut milk.

  5. Combine the wet and dry ingredients, then slowly begin to add in 5 tbsp of the coconut oil (reserving 1 tbsp).

  6. Using your hands, mix the coconut oil into the dough until it begins to come together and resemble the texture of cookie dough.

  7. Add the blueberries.

  8. Gently mold the dough into a flat circle on your baking sheet, about 8 inches in diameter.

  9. Using a butter knife, score the dough into 8 equal slices.

  10. Melt the remaining 1 tbsp of coconut oil and brush over the top of the scones.

  11. Sprinkle the remaining coconut sugar on top of the dough.

  12. Place the scones in the oven and bake for 20-25 minutes, or until the dough begins to puff up and turn golden on top.

  13. Remove from the oven and allow to cool slightly before serving (about ten minutes).

  14. Enjoy!

Recipe Notes

You can substitute the gelatin with xanthan gum, flaxseed, chia seed, or agar agar to make the recipe vegan.