Blueberry Lemon Scones (gluten-free, nut-free, vegan)

Ali Segersten

I finally have the recipe many of you have been waiting for....the gluten-free, berry scone recipe you've seen me post about on Instagram over the last few weeks. Although I used raspberries once, they are out of season right now and just too darn expensive to keep using. Instead, I've been making these with the frozen blueberries we have in our freezer from last summer's harvest.

You could use any type of berry in this scone recipe. Try blackberry, chopped strawberries, marionberries, or blueberries. I've also tested this recipe using diced (very small) Granny Smith apples with added cinnamon, which were quite delicious as well. Oh...and this recipe is xanthan-gum free, of course! 

Recipe from our Meal Planner

Blueberry Lemon Scones

Servings
8 scones
Cook Time
25 minutes
Prep Time
15 minutes

Serve these gluten-free, vegan scones with mint tea for an afternoon treat! If you want extra lemon flavor then add about ½ to 1 teaspoon organic lemon flavoring. For the non-dairy milk, I usually use coconut milk or almond milk.  The blueberries can be replaced with any type of berry. Try blackberry, chopped strawberries, marionberry, or blueberries. I've also tested this recipe using diced (very small) Granny Smith apples with added cinnamon!

Tip

If you use coconut sugar in this recipe, I've found it's best to give it a whirl in your blender in order to make it finer (you'll need to do more than ¼-cup at a time to break it down).

Ingredients

Dry Ingredients

1½ cups sprouted brown rice flour (or regular brown rice flour)
½ cups arrowroot powder (or tapioca flour)
4 tablespoons maple sugar (or coconut sugar or organic cane sugar)
2 teaspoons baking powder
½ teaspoons sea salt
2 teaspoons finely grated lemon zest
6 tablespoons organic palm shortening
1 cups fresh or frozen blueberries

Wet Ingredients

2 tablespoons ground chia seeds
2 tablespoons hot water
2 tablespoons freshly squeezed lemon juice
½ cups non-dairy milk (or any other type of milk)
Directions
  1. Preheat oven to 425 degrees F. Line a large cookie sheet with parchment paper.
  2. In a medium-sized mixing bowl, whisk together the rice flour, arrowroot, sugar, baking powder, salt, and lemon zest.
  3. Cut in the shortening using your hands or a pastry cutter until pea-sized crumbs form (see image below).
  4. Add the blueberries and gently toss together.
  5. Place the ground chia seeds and boiling water into a small bowl and whisk with a fork.
  6. Place chia mixture into a blender along with the lemon juice and milk; blend on high until smooth.
  7. Pour wet mixture into the dry and gently mix together using a fork.
  8. Form dough into a ball and place onto the parchment-lined baking sheet.
  9. Press dough down so it looks like a thick, flat round. Cut into 8 wedges. Gently move the wedges so they are all separated on the baking sheet.
  10. Brush with coconut milk and sprinkle with sugar if desired.
  11. Bake for about 25 minutes. Enjoy hot out of the oven or at room temp.

Use this recipe in our Meal Planner

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Posted In
baked goods berries blueberry scones coconut milk egg-free gluten-free nut-free summer treats vegan xanthan-free recipes recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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