Gluten Free Pecan Blueberry Scones

These gluten free blueberry scones are perfect for breakfast on a lazy summer weekend.  They are bursting with fresh blueberries and so nutty in flavor thanks to the pecan flour and chopped pecans.  They are not too sweet, which makes them perfect for brunch.  But if you like your scones on the sweeter side, add some glaze to the top for an extra treat.

Weekend breakfast is the best time of the week. Try my oat flour waffles or take it up a notch with these killer gluten free apple cider donuts!

Why You'll Love This Recipe

• They are easy to make, no special equipment required.
• They are not too sweet, more like traditional British scones.
• They can be made with any kind of nut flour (almond would be great).
• They can be made with fresh or frozen blueberries.
• They are gluten free and dairy free.

Ingredient Notes

• Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill flour for most of my baking.  You can use your favorite flour blend, just make sure it contains xanthan gum.
• Pecan Flour - You can order pecan flour online but you don't have to.  You can easily make your own by chopping pecans in a food processor until they are the size of coarse sand.  If you prefer, you can use another nut flour.  I think almond flour would be delicious.
• Baking Powder - This is important to help the scones grow nice and tall with a fluffy interior.
• Vegan Butter - I use either Country Crock Plant Butter or Miyokos Vegan Butter in my recipes.  You can use your favorite butter, just avoid margarine.  If you're not dairy free, use regular butter in the same measure.
• Maple Syrup - This adds both sweetness and moisture, so don't omit it.  If you need to substitute, use honey instead.
• Non-Dairy Milk - I use either unsweetened coconut milk or oat milk in my baking.  Any non-dairy milk will work here.  If you're not dairy free, use regular milk in the same measure.
• Egg & Egg Yolk - Eggs are the main ingredient that separates scones from biscuits.  They make the interior texture crumbly instead of flaky.

See recipe card for full ingredient list and quantities.

What is the difference between a biscuit and a scone?

Being from the South, I grew up eating biscuits. So all the ingredients and the method were familiar for scones. Where biscuits are usually buttery, soft and filled with flaky layers, a scone is a different texture altogether. Scones should have less butter, more of a crumbly texture, be soft on the inside and a little crisp on the outside.

Scones also typically have very little sugar. Although, if you pickup an American scone, they are usually loaded with sugar, chocolate chips, nuts, fruit and anything else you can think to throw in there. British scones are very plain and meant to be served with clotted cream and jam.

One of the main differences between the texture of a biscuit and a scone comes from the addition of eggs to the dough. Eggs will create a more crumbly texture on the finished product. For example, a pie dough with eggs added would be more crumbly like a cookie than flaky like pie crust. So this recipe has an egg and an egg yolk.

As with biscuits, its important for your butter to remain really cold right up until you bake. I grated my butter with a box grater and then put it into the freezer until I was ready to mix. I decided to use fresh blueberries in my scones because they are in season now, but frozen should work just as well. I also added a bit of pecan flour to give more heartiness to the final product. You can substitute for any kind of nut flour you like or use a 1:1 blend for the full amount of flour.