Gluten-Free Blueberry Scones with Whole Grains

Gluten-Free Blueberry Scones
Tender gluten-free dairy-free scones baked with whole grains.

Mother's Day Blues

Blueberries and Mother's Day. I cannot imagine one without the other. It is virtually impossible. Beyond my control. The same way a certain scent, caught unexpectedly in passing, can- in a single heartbeat- transport you to another time and place.

Scents and tastes and memories link and embed themselves deep in the mushy hardware of our brain, micro-threading bits of life experience into electrical impulses that spark and conjure images and emotions that rival the blinking hot concept of time travel. Sun warmed wild mint, for instance, jolts me into my six year old body faster than you can wish for blueberry pancakes, tugging me into a swirl of loneliness and boredom I can almost taste, the heat and dust of a summer afternoon prowling a parking lot, looking for a tiny piece of shade apart from the bees.

In a perfect world I would have been blueberry picking, roused from innocent rumpled sleep before first light by a beloved grandmother or a tender hearted aunt, and given a small metal pail to fill, tasting every other silvery blue berry I picked, listening to my steady companion hum Dylan's Chimes of Freedom.
But I have no blueberry stories of childhood.

My picking days came later. As a young mother bending and reaching under a cobalt Cape Cod sky, plucking berries into buckets. Back then summer was forever woven with the fate of blueberries. Scattered on clean white scoops of yogurt in an antique bowl, baked into tender blueberry breads drizzled with lemon glaze (the cherished, hand written recipe given to me by an old friend, Cape Cod Kitty- it was her mother's famous blueberry cake), or bursting out of muffin tops glittering with sugar, and scented with cinnamon.

But the truth is I cannot rewrite my childhood. Nor change what is beyond my control to change. And I do not believe in destiny. I am not a fatalist. I do not believe in a master plan. I wrestle with mystery and meaning every single day, with nary a satisfactory answer in sight. It seems to me that nothing happens for a reason. And everything happens for a reason.

Because life is for learning.

And each day breaks with a fresh beginning.

So darling. What will you choose today?

Make it good.

Gluten-Free Blueberry Scones
Warm from the oven, a tender whole grain gluten-free scone.

Karina's Gluten-Free Blueberry Scones Recipe with Whole Grains

Recipe posted July 2011.

Scones are my favorite way to employ fresh, seasonal blueberries. Quick to make and bake, and sporting very little sugar, these gluten-free dairy-free scones boast several whole grains, plus rice bran for a touch of fiber. No white starches. The whole grain flavor is lightly nutty. The texture is far superior to scones made with all starches.

Prepare a 9-inch round cake pan by lining it with a circle of parchment paper. Set aside.


1 cup sorghum flour
1/2 cup GF millet flour or GF oat flour
1/4 cup almond flour or hazelnut flour
1/4 cup quinoa flakes
1/4 cup flax seed meal or rice bran
1/3 cup organic sugar
2 teaspoons baking powder
3/4 teaspoon sea salt
3/4 teaspoon xanthan gum
1/4 teaspoon ground nutmeg
1/4 cup organic raw coconut oil
2 large organic free-range eggs, beaten
Up to 1/3 cup non-dairy milk, as needed
2 teaspoons bourbon vanilla extract
3/4 cup fresh blueberries, washed, patted dry


In a large mixing bowl, combine the dry ingredients by whisking till blended (sorghum flour through nutmeg).

Add in the coconut oil and whisk or mix to distribute. If the coconut oil is solid, the flour should get a bit crumbly and sandy. If it is liquified, the dough will be wetter.

Add in the eggs and beat. The dough will be thick and stiff.

Add the non-dairy milk a little at a time and beat until you see the dough relax and become smooth and pliable. It should be slightly sticky, but not wet or thin. My dough took the full 1/3 cup liquid (and weather was humid). Use only the amount of non-dairy milk you need to get the dough to stick together. You may need less (or more) than I did.

Add in 1/2 cup of the fresh blueberries and mix briefly.

Scoop the scone dough into the lined cake pan and using oiled or wet hands pat the dough into an even round loaf. Press the remaining blueberries into the top.

Using a sharp knife, slice the dough to create eight wedges.

Set the pan aside and allow the dough to rest for fifteen minutes.

Think about sweet things.

Kiss your favorite person.

Gluten-Free Blueberry Scone dough in the pan before baking
Blueberry scone dough resting before baking.

Preheat the oven to 375º F.

When the oven temperature is ready, place the pan in the center rack and bake for 20 minutes.

Carefully remove the scones from the pan and place them on a baking sheet.

Brush the tops with a little non-dairy milk and bake for another 5 minutes, or so, until the scones are firm and slightly golden around the edges.

Serve warm with your favorite vegan butter, jam, or honey.

Yield: Makes 8 scones.

Cook time: 30 minutes

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Recipe Source:

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Gluten free blueberry scone with coffee
Good morning! Get sconed for breakfast.

Recipe Notes:

We thought these new scones were terrific. Better than the average gluten-free starch fest.  Son Alex (who assisted me in photographing these delicious little bakery-worthy gems) said, "These are incredible! And this is coming from a not-crazy-about-scones person".

If you need to substitute alternative flours, please know that flour choices influence texture and baking time. Use medium weight flours to sub the brown rice, almond meal and millet flours. Starches will change the taste, texture and nutritional value.

I am currently avoiding FODMAPs (fructose, fructans, sugars and starches that are hard to digest).

I have not made these scones without eggs yet, but I have made other vegan scones in the past, quite successfully. If you need to sub the eggs, check out my other scone recipes for egg-free guidance.

I love the organic raw coconut oil I used in this recipe. It helped give these scones a delightful flavor.

And yes, this recipe will work using moo-cow dairy ingredients rather than the non-dairy I used. For more substitution help, please see my guide to baking with substitutions here.

xox Karina


The Cleaner Cook said...

That looks like such a phenomenal way to utilize blueberries at the peak of their season! Simply delicious!

Shelly McRae said...

These look fabulous. I'm wondering if I could substitute chocolate chips for the blueberries? My gluten free guy isn't fond of blueberries.

CRB said...

Is the 1/2 cup measurement for sugar or did you really use that much stevia? Just curious as to what substitution ratio you've found works well. Thanks so much for all your wonderful goodies!

Jeanette said...

I can't wait for blueberries to show up at our local farmer's market so I can try your whole grain scone recipe - these look lovely!

Karina Allrich said...

The recipe uses 1/4 cup sugar. I made this recipe without sugar, as mentioned above in notes, using a small amount (roughly 1/4 teaspoon) of stevia powder (a natural herb with zero calories, in powder form). Brands differ in taste and potency, so use what you prefer. Karina said...

These look delicious Karina. I made scones today with chocolate chunks and bing cherries, but I wouldn't mind going on a scone kick. I'm looking forward to trying the coconut oil and stevia. I've only done a little baking with them, so I always appreciate the opportunity to expand my comfort zone. The pictures are gorgeous. You and your son are a great team.

CassidyS said...

These look delicious, I love blueberries! Yesterday I sat down and before I realized it I had eaten an entire container of blueberries :) I'm just starting to try different sugar alternatives - I'll have to try the powdered stevia. So far I've only tried palm sugar and agave. Thanks for the recipe!

Shirley @ gfe said...

Fabulous, Karina. Every single word, and I'm sure every mouthful, too. This recipe actually has all grains that I can eat--woohoo! ;-)


Victoria @ Gluten/Dairy Freedom said...

Disclaimer: there may be cursing....

HOLY CRAP THIS LOOKS AMAZING!!! I posted a scone recipe on my blog a while back ( And they were good, But I'm not sure they hold a candle to this holy creation. I'm trying this FOR SURE!

krtsinohio said...

Where do you find rice bran? Is oat bran a reasonable substitute? We <3 blueberries at our house, my kids eat almost a pint box a day during the summer!

Karina Allrich said...

I find rice bran in either the cereal section or the gluten-free grains/baking section of natural and whole foods markets. I have not tried oat bran.

Thanks, All! xox Karina

Daisy and Ryan said...

I was just trying to think of something new to do w/ all the blueberries we just picked before freezing the rest! This looks perfect! Questions... Hubby is allergic to almonds - what might be a good replacement for the almond meal? And our coconut oil is liquid here, with it being so warm - that ok w/ the recipe? I've never really baked with it, so I'm assuming it's fine. Just checking! :) I know these will be great coming from you! Everything from your site that we've tried has been awesome - just made another batch of the quinoa breakfast brownies yesterday (we keep stocked up on those!). Thanks!!! :)

Brandon said...

I literally love you for this. These look absolutely delicious! I can't wait to try them. I actually think I'll make two batches: 1 using blueberries, the other using chocolate chips.

Sanjeeta kk said...

How delicate and delightful these scones look! And a a stickler for healthy goodies am sure I will become an addict of your lovey site :) Awesome clicks, thanks to Twitter, which brought me here.

amy said...

Made these with dried cherries, 1/2 tsp. almond extract, and some chopped almonds. Also used oat instead of rice bran, and swapped out some of the millet for some teff flour. (I am obsessed with its malty whole-grain flavor!) Needless to say, they were totally divine! Thank you for a great recipe.

Rachie said...

Hi Karina! I'm a big fan of your site and your food! I really appreciate your photography as well--so beautiful--makes me want to eat the yummies right off the screen! My questions it hard to store all these different flours and grains? Do you keep them in the fridge, the freezer? What's the best way to keep them fresh?

Karina Allrich said...

Some flours do spoil quickly (higher fat flours such as almond meal or soy flour, brown rice flour). I'm grateful for smaller bags. I store all whole grain flours in my fridge- in a deep door shel designed for gallons of milk ;-).

Amy- cherries and almonds- what a perfect combo. Love it! I'll be making cherry-almond scones soon!

Thanks again- Everyone!


KK said...

Hi Karina,

I'm so happy to have found your blog! I don't have celiac, but I do have a bum digestive system. My intolerances are lactose,fructose, nuts and soy. I think I could benefit from a FODMAP type diet--even though I don't eat tons of wheat,it seems to be becoming more and more of a problem. I've been able to tolerate dairy if I take lactaid, but now there seems to be something else in dairy I'm reacting to. I'm going to try a wheat and dairy free week and see what happens.

For now, oats are OK, which really makes life easier. I made some 100% oat muffins that turned out pretty good! I love to bake and your recipes look wonderful.


Iris said...

Love that you made these with stevia and they turned out well! When I'm baking for myself, I only use stevia, so it's great to have more recipes to try! Plus, I haven't had a good scone since going gluten-free...

katshealthcorner said...

It is SO pretty!!!! I love that you use stevia!

Nicolette @ Momnivore's Dilemma said...

poetic thoughts and a good-looking scone to boot...

Kasia said...

I'm so glad I found this site! My husband and I are both off sugar and wheat now to kill off an overgrowth of Candida - but I LOVE baking! So I bought a bunch of gluten free grains and flours and I hit Google. I was drawn to your site and voila! I even just bought blueberries this morning! Can't wait to make these scones. Thank you and I will be back for more recipes for sure.


Amy said...

Cant wait to try these out! :) I don't use xanthan gum, but am pretty sure I can make them work without it. Thanks for sharing! :)

Jackie said...

When I started on this gluten free diet, I thought I was stuck with yogurt and bland boxed gluten free cereal for breakfast. But it looks like you've provided at least one option that will have me looking forward to waking up! Thanks!

Hayle said...

These look great, can't wait to make them! I'm going to try using oat bran and oat meal to substitute the rice bran and quinoa falkes, see how it turns out!

KK, you said you make 100% oat muffins? Sounds great, where did you find the recipe?

AmeliaT said...

Hi Karina,

I can't have oat or rice bran. Can you please suggest a substitute? Thanks

Cape Cod Kitty said...

How sweet of you to write about that wonderful blueberry cake/bread....more than any other recipe from my Mum, that one lives on in so many lives, and warms my heart to remember her making so many of them as gifts. We had a lot of cats in those days, and many of them liked that treat, too. The freshly baked items had to be put out of paws' reach.
Your scones look and sound delicious and we be given a try as soon as the local berries are here!
The Cape is so beautiful today.....xo

kristine said...

Would flax eggs be okay? Any recommendations for a quinoa flake substitute? Thank you : )

Lynne L. said...

You have done it again!! How about blueberries AND chocolate chips! Sounds wonderful. As usual, thank you!

Anonymous said...

Recipe looks fantastic!! I have similar childhood feelings, I bet your sons don't;)

Anonymous said...

These look so good. Thanks for the recipe. Love the outlook you have on life. I need to let go a little and live so I appreciate the simple wisdom you shared to day. Thank you :)


LisainMd said...

Wow, I just found your blog as I fight off a lovely upper respiratory virus and am stuck at home with no energy. Recently went vegan and had been mostly gluten free for the past year or two, and whole foods for 2 years. I love that you have an entire recipe section devoted to blueberries! Your stuff looks amazing - now I just need to find the various flours to use...

Amy said...

Quinoa flakes and coconut oil and fresh blueberries? Oh, my! Just last Saturday we snapped up the first of the blueberries here in GA at the farmers' market. A few made it into lemon-scented pancakes, but the rest were scarfed straight from the bag. :) These look great; will have to give them a shot if I can snag some berries tomorrow.

Karina Allrich said...

Thank you- Everyone! Your kind comments are wonderful to read. Thank you for your thoughtfulness. xox

Karina Allrich said...

Yes- I will never forget it. Love to you and your family. xox

Karina Allrich said...

Definitely worth a try. I think flax meal gel brings a lot of goodness to a gluten-free recipe.

Luana Stauffer said...

I've made this recipe countless times with different fruits, dried fruits & nuts. It works with apples, pears, walnuts, etc. as well as any combination of dried fruits and nuts. Dried cranberries/apricots/mac nuts - yum! I replace sorghum flour with brown rice/amaranth flour combination, and I substitute organic canola oil for coconut oil, because those ingredients don't agree with me. It makes wonderful scones every time. So grateful for your recipes, Karina.

Morag said...

These are astounding! They have a beautiful crumb to them, and taste like they should be much higher in fat than they are. I am starting to follow a FODMAP diet and this is a reminder that a specialized diet doesn't have to mean hardship. Beautiful recipe - I can't wait to try it with some other fruits!

Karina Allrich said...

Wonderful. So glad you are getting creative- and enjoying baking! Thank you for your kind words. xox

Karina Allrich said...

Excellent. FODMAPs-free has (literally) changed my life. I hope it helps you, too! (Just remember to go lightly with fruits and fiber- and choose low FODMAP fruit.)

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