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.

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

In the base of a food processor fitted with the dough blade, combine the flour, coconut sugar, baking powder, sea salt, lemon zest, and butter.


Process on high until the butter has broken down and is incorporated with the dry ingredients, about 30 seconds.


Add the eggs and the almond milk mixture and process again until the dough is smooth, about 45 seconds.


Then, remove the blade from the food processor and use a spatula to stir in the blueberries.


Place a piece of parchment paper on your countertop and sprinkle the top with about a tablespoon of flour. Turn the dough out onto the parchment paper and sprinkle the top with another tablespoon of flour.


Form the dough into a circle. Then, run a sharp knife under hot water and use it to cut the circle in half. Then, cut the half-circle into 4 even wedge shapes and repeat on the other side. 


Use a spatula to transfer the dough wedges to the baking sheet. Brush the top of each scone with a little bit of almond milk to help prevent cracking.


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