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Blueberry Scones - Gluten Free, Vegan, & Refined Sugar Free

Blueberry Scones – Gluten Free, Vegan, & Refined Sugar Free

  • Author: Morgan | Just What We Eat
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30
  • Yield: 8 1x



Dry Ingredients

  • 1 cup brown rice flour
  • 3/4 cup millet flour
  • 1/2 cup arrowroot flour/starch
  • 1 tsp xanthan gum
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup coconut sugar (or brown sugar)

Wet Ingredients

  • 6 tbsp vegan butter, cubed (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
  • 1 cup of dairy free milk of choice (I use “Unsweetened So Delicious Coconut Milk”)
  • 1 tbsp apple cider vinegar
  • 3 tsp vanilla
  • 3/4 cup blueberries (fresh or frozen)

Optional Topping

  • 1/4 cup powdered sugar substitute (I use “Swerve” brand. You can use regular powdered sugar if you would like.)
  • 1 tbsp dairy free milk of choice (you can also use fresh lemon juice instead of milk to have a delicious lemon topping)


  1. Preheat oven to 425°F.
  2. In a small bowl, mix together dairy free milk and apple cider vinegar. Set to the side.
  3. In a large bowl, add all of the dry ingredients and whisk to combine.
  4. Cut the butter into the flour mixture using a pastry blender or fork. You should have pea sized balls of butter throughout the flour.
  5. Add the milk mixture and vanilla to the flour and stir with a rubber spatula until a dough forms.
  6. Fold in the blueberries. If using frozen blueberries, the dough will be a little sticky (that’s ok!).
  7. Transfer the dough onto a cookie sheet lined with parchment paper and form a ball.
  8. If the dough is really sticky, sprinkle with additional brown rice flour. Press down gently on the dough to form a 2” thick disk.
  9. Cut the dough with a knife right down the middle, then across, and then diagonal twice to form 8 triangles.
  10. Separate the triangles and move them about a 2 inches apart to provide room for rising. I use a fork to get under the scones to separate them.
  11. Bake for 15 minutes.
  12. Optionally, add powdered sugar substitute and 1 tbsp dairy free milk of choice to a small bowl. Mix to combine.
  13. Once the scones have cooled a bit, drizzle the topping on them and enjoy!