Best Gluten-Free Blueberry Scones

Gluten-Free Blueberry Scones are a wonderful baked treat. They can be served for breakfast or with afternoon tea. Nobody will miss the gluten in these.

– unsweetened almond        milk – apple cider vinegar – gluten-free flour – coconut or white sugar – baking powder – sea salt – lemon zest  – unsalted vegan or regular        butter – eggs – blueberries – powdered sugar – lemon juice


Combine flour, coconut sugar, baking powder, sea salt, lemon zest & butter in a food processor with a dough blade.


Process on high until the butter has broken down & is incorporated with the dry ingredients.


Add eggs and almond milk mixture. Process again until the dough is smooth.


Remove the blade from the food processor & use a spatula to stir in the blueberries.


Turn the dough out onto parchment paper sprinkled with flour. Sprinkle the top of the dough with more flour.


Form the dough into a circle. Use a knife to cut the circle in half. Then, cut the half-circle into 4 even wedge shapes. Repeat on the other side. 


Transfer the dough wedges to the baking sheet. Brush the top of each scone with almond milk.


Want to give this recipe a try? Tap the link for all the details.

Carrie Forrest is the creator of Clean Eating Kitchen, a healthy recipe website. She holds a master's degree in public health.