Grain-Free Blueberry Scones Recipe - Pamela Salzman (2024)

I am neither gluten-free nor grain-free, but I like diversity in my diet and I also find that almond flour-based baked goods have a bit more protein and spike my blood sugar less. If I eat traditional grain flour baked goods in the morning, especially on an empty stomach, I tend to feel super tired afterward. NOT the way I want to start my day! These grain-free blueberry scones are not too sweet, tender, a little craggy on the outside like regular scones, and perfect for breakfast, brunch or a Mother’s Day treat!

Why You’ll Love These Grain-Free Blueberry Scones

• A delicious treat or part of a breakfast;
• Perfect if you are looking for a grain-free pastry alternative;
• Easily vegan-adaptable;
• A great recipe to make for brunch with friends or family!

Ingredients

• Flour – for these scones, you are going to want to use almond + tapioca + coconut flours or use Bob’s Red Mill “Paleo Flour”
• Sea salt
• Baking powder – I always buy aluminum-free
• Butter – unsalted or vegan butter (cold) cut into small pieces
• Sweetener – maple sugar, cane sugar or coconut sugar (my preference is the first two since coconut sugar is a little darker and grainier)
• Yogurt – plain, unsweetened whole milk yogurt or plant yogurt
• Egg – I use large eggs
• Extracts – pure vanilla and almond (optional, but lovely….measure, do not eyeball it!)
• Fruits – zest of half an orange and blueberries or blackberries
• The wash: large egg or plant milk and maple sugar, cane sugar or turbinado sugar

How to Make Grain-Free Blueberry Scones

1. Preheat the oven to 400 degrees F.
2. In a large bowl, combine the flour, salt, and baking powder. Cut butter into flour mixture with a pastry cutter, smear with your fingertips, or you can pulse the butter with the flour mix in a food processor so the butter is the size of peas.
3. In a medium bowl whisk together the sugar, yogurt, egg, vanilla, almond extract, and orange zest.
4. Mix wet mixture into dry just until incorporated. Stir in the blueberries. Form into a 7-inch disk and transfer to a baking sheet lined with unbleached parchment paper. Cut the disk into 6 wedges and spread each wedge about 2 inches apart.
5. In a small bowl, beat the egg and brush the scones. Sprinkle with the sugar.
6. Place scones in the freezer for 30 minutes. Then transfer the baking sheet to the oven and bake at 400 for 20-25 minutes, or until golden.

Tips

• Don’t skip the freezer step
• Follow the measurements for almond extract – it is an amazing addition, but very strong!
• Grain-free baked goods usually last for about 2 days at room temp and stay true to texture
• Can be refrigerated for up to a week

Substitutions

• Bob’s Paleo flour for the 3 flours
• Unsalted butter – vegan butter
• Maple sugar – cane (granulated) or coconut sugar
• Yogurt – plant yogurt (unsweetened, like cashew or coconut)
• Egg for the mixture – flax egg
• Egg for the wash – plant milk

Other recipes you may like:

Whole Grain Strawberry Scones (gluten-free version, too!)

Grain-Free Strawberries and Cream Cookies

Grain-Free Upside Down Cherry Cake

Crackle Top Blueberry Cobbler

Blueberry Oatmeal Cookie

If you give these Grain-Free Blueberry Scones a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes, updates and things I’m loving lately. If you enjoy this recipe, check out my online class here! I teach a new class every month, which you watch on your own time. Give me an hour a month, and I’ll make you a better, healthier cook!