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These delicious gluten free and vegan scones are easy to make and have a perfectly flaky and soft texture. Made with just 9 ingredients and chock full of blueberries, you will love how subtly sweet and flavorful they are!
What Makes This Recipe Great
I’ve been loving blueberry baked goods lately. I just love the flavors and you don’t need much sugar to make them delicious and wonderful. Plus, frozen blueberries are always available, which means you can make blueberry recipes any time of the year!
There’s nothing worse than a dry scone. And most of the good store-bought versions are full of gluten and dairy. So I set out to make vegan and gluten free scones that were moist, soft, flaky, and irresistibly tasty.
The result? An absolutely perfect blueberry scone recipe that has that perfect balance of subtly sweet, soft, fluffy, and just delicious! Even better, they are quick and easy enough for a weekend brunch, and taste better than any coffee shop version!
If you love vegan and gluten free scones, try my Pomegranate Orange Scones too!
How to Make Vegan Scones
Since these vegan and gluten free scones have been my newest creation with this beloved fruit, my family can’t get enough! I was always intimidated about making scones, but after several tries, I realized they are really easy and fun to make!
If you don’t make the coconut glaze for these vegan scones (which is completely optional), there are only 9 simple ingredients (that are completely vegan, dairy-free, and gluten-free!).
Watch a Short Video of This Recipe
Ingredient Notes
- almond flour: I used almond flour instead of gluten-free all-purpose flour. The resulting scone is moist and soft, rather than dry.
- arrowroot starch: You can swap this for tapioca flour if that’s what you have on hand.
- baking powder: This one is aluminum free.
- sea salt
- coconut oil: If you’re not vegan, you can use ghee, which adds an extra buttery flavor.
- coconut milk: I used canned coconut milk and feel it yields the best result, but you can use almond milk or oat milk if preferred.
- maple syrup
- vanilla extract
- blueberries: Use fresh or frozen blueberries. If using frozen, do not thaw first!
Step-by-Step Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Mix the dry ingredients together in a large bowl and stir together.
- Whisk together wet ingredients in another bowl.
- Add wet ingredients to dry and stir together until just combined.
- Stir in blueberries, then chill the dough for 5 minutes in the refrigerator.
- Place the dough on the prepared baking sheet and shape it into an 8-inch circle. Cut into 8 equal slices.
- Separate the slices 2 inches apart on the parchment paper, and bake for 25-30 minutes in the preheated oven until the scones are golden brown. Cool completely.
- While these yummy gluten free scones are cooling, make the coconut glaze by melting all ingredients together in the microwave or a double boiler.
- Drizzle over the scones, and enjoy!
Swaps & Substitutions
- Tapioca starch can be used in place of arrowroot starch. It won’t affect the final result of this vegan scone recipe.
- If you aren’t vegan, ghee is a delicious substitute in place of coconut oil for that extra buttery flavor.
- I do highly recommend full-fat coconut milk for the best texture. However, other dairy-free milk like almond or cashew will work in a pinch.
- Frozen blueberries can be used, but do not defrost first. Add them in frozen so the color doesn’t bleed too much into the scones.
- I don’t recommend making these gluten free scones with an alternative flour, as they may turn out dry.
Serving Tips
- Serve your blueberry vegan scones however you enjoy them- with a little strawberry jam or lemon curd, with a dusting of powdered sugar, or on their own!
Storage Tips
- You can store these vegan scones in an airtight container at room temperature for up to 3 days. They’ll last up to a week in the refrigerator, and they also freeze well for much longer!
Recipe FAQS
I made these vegan scones with almond flour, a few baking staples, non-dairy milk, coconut oil, maple syrup, and lots of blueberries!
Yes! Store in a freezer-safe bag or container for up to 3-4 months. Thaw at room temperature and enjoy! I recommend freezing without the icing on for best results.
Try These Sweet Treats
Paleo Blueberry Coffee Cake with Crumble Topping
Paleo Sweet Potato Muffins with Chocolate Chips
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Vegan Blueberry Scones (Gluten Free!)
Video
Ingredients
- 2 cups almond flour
- 1/2 cup arrowroot starch
- 3/4 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup coconut oil, or ghee, melted
- 1/4 cup full-fat coconut milk
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup fresh blueberries, or frozen (do not defrost before adding)
Coconut Glaze
- 3 tbsp coconut butter
- 2 tbsp full-fat coconut milk
- 1 tsp maple syrup
- 1 tsp lemon juice
- Warm water, if needed
OR Powdered Sugar Glaze
- 1/2 cup powdered sugar
- 1/2 tbsp water
- 1/8 tsp vanilla extract
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- In a large mixing bowl, stir together almond flour, arrowroot starch, baking powder, and sea salt.
- In another bowl, whisk together coconut oil, coconut milk, maple syrup, and vanilla extract.
- Pour wet ingredients into dry ingredients, and mix together until just combined.
- Stir in blueberries, then chill in the refrigerator for 5 minutes.
- Once chilled, shape the dough into an 8-inch round circle on the parchment paper and slice into 8 equal pieces.
- Separate the pieces so they are 2 inches apart.
- Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
- Cool completely.
- Coconut Glaze: Combine all ingredients and melting together in a microwave or a double boiler. Add a splash of warm water if the glaze is too thick and you want to thin it out.OR Powdered Sugar Glaze: Stir all the ingredients in a bowl until a glaze forms. Add a few drops of water to thin out the glaze, if needed.
- Use a spoon to drizzle the glaze over the scones, then enjoy!
Notes
Swaps & Substitutions
- Tapioca starch can be used in place of arrowroot starch. It won’t affect the final result of this paleo scone recipe.
- If you aren’t vegan, ghee is a delicious substitute in place of coconut oil for that extra buttery flavor.
- I do highly recommend full-fat coconut milk for the best texture. However, other dairy-free milk like almond or cashew will work in a pinch.
- Frozen blueberries can be used, but do not defrost first. Add them in frozen so the color doesn’t bleed too much into the scones.
Serving Tips
- Serve your blueberry vegan scones however you enjoy them- with a little strawberry jam or lemon curd, with a dusting of powdered sugar, or on their own!
Storage Tips
- You can store these vegan scones in an airtight container at room temperature for up to 3 days. They’ll last up to a week in the refrigerator, and they also freeze well for much longer!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What a treat! These are easy, delicious, moist & flavorful. I left off the icing and just sprinkled them with coconut sugar before baking.
Sounds wonderful!
These were delicious! I didn’t have coconut butter, so opted out on the topping, and it was still so yummy! Thank you Jean!
Jean, these were delish! (Well, I’m fairly certain they are, however, my taste buds are still somewhat off post-covid, but my kiddo, who’s quite picky when it comes to dessert, gobbled it up.) I can speak to the texture though: buttery! Like a warm cookie with a browned, slightly crunchy exterior, paired with a chewy middle. I would always scoff at scones growing up that claimed to be (insert any star ingredient) say blueberry, yet only contained 2 blueberries & be incredibly dry. I had no time for spending calories on something so misleading. Now, I generally eat a healthy low-histamine diet, yet still create paleo foods for my little one & was grateful to find this vegan option! FYI, my glaze also wouldn’t emulsify (I used Nutiva coconut manna), yet having worked with it before in a similar application, I resolved the issue with a 30 second zap of my hand blender. I added 1/4 tsp of vanilla bean powder to the dry ingredients & I’d probably try some organic lemon zest next time as well. Thank you for sharing this! 💛
Hi Angela, I’m so glad it worked out and you enjoyed it!! Love the idea of adding lemon zest. Thank you so much for leaving a review!
Omg, these were SO GOOD! I don’t like coconut butter so I used real butter plus some organic icing sugar and the glaze was delicious. The scones were light, with lots of flavour! Thank you!
Wow these are sooooo good! I made it with the glaze, but I thought they tasted good without it as well.
Thank you so much!!
Can you use something other than coconut butter. I tried Kite Hill butter but it tasted awful.
Scones were delish even without glaze.
Coconut butter is not the same thing as regular butter or butter substitute. It’s more of a nut butter consistency but white, naturally sweet, and makes a wonderful glaze. You can use another glaze recipe that works for you, but I wouldn’t substitute with a butter alternative. Hope that helps!
I made these for breakfast this week. I have been keeping them in the refrigerator and just reheat them in a warm oven at about 200F. I seriously think these are as good as ‘normal’ scones!
Delish! Just made them to be a stand in for soda bread (substituted currants and caraway seeds for blueberries) and they are AMAZING!! Gotta say that EVERY recipe I have tried of What Great Grandma Ate has been truly tasty. Thank you so much! This AIP girl really appreciates you! ❤️
This is such a sweet comment. Thank you sooo much!!!
They are amazing! Thank you for the delicious recipe. I’m having trouble with the glaze though – when I melt the glaze, it becomes so watery and the scone just absorbs the glaze. When I let it cool a bit, the coconut oil just separates from the lemon juice & maple syrup mixture. How can I prevent this?
Hi Karen. Are you sure you are using coconut butter, and not coconut oil? Coconut butter should mix right in. What brand are you using?
Karen, I had the same issue! I was able to get it to emulsify by using my hand blender for 30 seconds.
these look amazing! I’m always looking for gluten and diary free scones. I’ll have to give this a try!
Hope you try it out!