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blueberry scones (gluten-free, grain-free)

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Sometimes when I’m working on a recipe I need to step away from it for a while. Sometimes I step away from it for so long that the fruit in season has changed. Case in point: These Blueberry Scones, which started off as Strawberry Scones. 

blueberry scones

To be completely honest, there are still strawberries at the farmers market, and they look lovely. But I tend to get bored with them quicker than I do with blueberries and stone fruit, which I go to the market especially for this time of year.

blueberry scones

Speaking of stone fruit: If you’re at a Bay Area farmers market and see a Kashiwase booth, BUY LOTS. You won’t find any of their fruit in stores – it’s tree ripened, so too prone to bruising to do that. But they do sell at 30+ farmers markets in the Bay Area, and their peaches, nectarines, and plums are the absolute best. 

Clearly, I’m obsessed because I’m talking about it in a post about Blueberry Scones. 

blueberry scones

If you have a food processor, you’ll be able to make these with minimal effort. If you don’t, they’re still pretty easy, you’ll just have to cut in the butter with a pastry cutter, or grate it in with a box grater.  

 

gravesen.sarah@gmail.com

Fan of blubes? I’ve got a few more recipes for you:

Nuts not your thing? Try my nut-free Scones! They’re Cinnamon Ginger flavor, but you can use the base recipe and add any fruit you’d like. 

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Blueberry Scones

blueberry scones
Print Recipe

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4.5 from 2 reviews

buttery and flaky and bursting with blueberries

  • Author: Simone Miller
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Total Time: 39 minutes
  • Yield: 8 scones
  • Category: Baked Goods, Breakfast, Snack

Ingredients

  • 2 cups almond flour
  • 1 1/4 cups tapioca starch or arrowroot powder
  • 1/4 cup organic cane sugar or coconut palm sugar*, (plus more for sprinkling on top, optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 8 tablespoons cold butter, (cut into 6–8 pieces)
  • 1 egg
  • 1 cup blueberries

Instructions

  1. preheat oven to 375ºF. Line a baking sheet with parchment paper.
  2. In the bowl of your food processor** fitted with the chopping blade, add the almond flour, tapioca starch, sugar, salt, and baking soda. Turn it on for a few seconds to combine the ingredients.
  3. Add the butter and give it about 10-12 long pulses, or until you no longer see any large clumps of the butter.
  4. Add the egg and pulse several times, or until it’s just combined and starts to clump together.
  5. Tilt the dough out onto the prepared baking sheet and break it up a bit. Add the blueberries and gently fold them in, just keep folding and smooshing it together until there are no stray blueberries on the baking sheet. This might seem weird and unnatural but just go with it.
  6. Press into a 7-8 inch x 7-8 inch square. Using a sharp knife, cut in half lengthwise, crosswise, and then diagonally through each quarter so you have 8 triangles.
  7. Bake for 375 24-28 minutes until deep golden brown. Allow to cool slightly and then cut through the lines again. Allow to cool completely before removing from the baking sheet.

Notes

*I’ve gotten less opposed to using organic cane sugar over the years, and actually prefer it in many cases for baking. I just don’t think that the “unrefined” sugars are really that much better, and it’s just not what I’m worried about when I’m making a treat. That being said, you can use coconut sugar instead if you’re clutching your pearls at the thought of using cane sugar. They’ll be darker in color and the top won’t get crispy and might be a bit softer, too. 

** If you don’t have a food processor, In a large bowl, whisk the dry ingredients to combine and cut in the butter with a pastry cutter or grate in with a box cutter. Stir in the egg with a fork. 


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Comments

    • I have not tried this recipe yet – but I regularly replace almond flour with tigernut flour due to an almond allergy. (Tigernuts are not nuts, even though they have nuts in the name.)

      Reply

  2. I can’t wait to try this recipe!! Very simple and not a lot of ingredients, those are my favorite!
    However, I must say something about your comment “clutching your pearls at the thought of using cane sugar”. I know you are trying to be funny but honestly, the glycemic rate of coconut sugar is different and better, so I will clutch my pearls every time at the thought of using cane sugar, organic or not. For some, it’s not a simple choice; it’s the only choice.

    Reply

    • I hope you love them!
      I’m sorry you were offended by my comment. I gave the alternative of coconut sugar because I know it’s a preference / necessity for some. I don’t have any interest in going through this life without humor, so that’s something that you’ll find on this site. Nothing wrong with clutching your pearls! 😉

      Reply

  8. I really like sweets like that. You make them, put them on a beautiful plate and take as many as you want and when you want. It will fit well to a big cup of herbal tea or a small cup of fragrant coffee too, mmmm… We can also use any other kind of berries or even add some spices. It’s cool they are gluten-free and grain-free! I wi” definitely keep that recipe and try it this weekend/ Thank you so much, love your blog for the creative and detailed recipes!

    Reply

  9. Love your recipes and your humor!!! I would like to know if turbinado sugar (raw cane sugar) can be used? I think it is a bit less refined than organic cane sugar. I have been baking for 45 years but I am not familiar with all the different options of the various sugars. Organic cane appears to be a little coarser than refined granular cane sugar but not as coarse as turbinado. I suspect it would change the texture and color the scones.

    Reply

    • Thanks Debbie! Turbinado sugar is coarser than organic cane sugar, but I don’t think it’s really much less refined aside from the grinding. You can definitely use it, just throw it in a blender first so it incorporates into the other ingredients and doesn’t stay crunchy. The coarse stuff is perfect for sprinkling on the tops though!

      Reply

  10. I’m trying to mix this recipe but there’s nothing to bind it together. What am I missing? Help, please

    Reply

    • I had this same experience, too dry when mixed by hand (and I make scones a lot!) I added a 1/2 of oat milk which was too much but just baked them as muffins instead, which actually worked!

      Reply

      • I just made these again since I’ve seen a couple comments saying the mix was too dry, and wanted to make sure I didn’t make an error posting the recipe. They came together great when made as instructed. Mixing by hand might be the issue here, since the mixture is dry when the egg is first added to the food processor, but after a few good pulses, starts to clump together, and is easily shaped into a square when dumped onto the baking sheet.

  11. As one other commenter noted, the mix was dry. I even use a huge duck egg hoping to add more moisture. In the end I added a 1/4 c of whole milk. It came out great. Other recipes often suggest sour cream or buttermilk. All would probably work. Thank you for your site.

    Reply

    • Hi Lorene! I just made these again to make sure it came together, and it did, when made as instructed. After pulsing a few times, it clumps together and is easily pressed into a square on the baking sheet. Recipes that suggest more liquid are typically using AP flour, which doesn’t have the moisture content of almond flour.

      Reply

  12. Hi Simone, Thanks for the amazing scone recipe! We picked blueberries last week and we’re looking for recipes to use them up. We made your blueberry galette and loved it! The scones were a little too dry to come together. In the end I added about 1/4 cup buttermilk. They aren’t as pretty as yours, but the flavor is great!

    I was wondering what brand flours you use. I’m thinking maybe your almond flour is more moist than mine is? We have been cooking gluten free for years and have noticed this before.

    Thanks!!

    Reply

  13. Thank you for the recipe Simone! Made it last night it came out great! Did everything like you said except I love oats and cinnamon. Every time I folded the blueberries in I sprinkled cinnamon and oats then formed it into the scones, and cut it. Instead of putting into the oven after I finished making the dough I put it in the fridge for at least 1hr. It makes a difference since it has plenty of butter like when making pie crust it helps to be a little crunchy on the outside. It came out crunchy on the outside, moist in the inside and had great flavor! I’ll be making this recipe again!!

    Reply

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