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.
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.
- 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.
Substitutions & Variations
- Not Dairy Free - replace vegan butter and non-dairy milk with regular butter and milk in the same measure.
- No blueberries - try replacing blueberries with another fresh berry: raspberries, blackberries or strawberries would work. If you use strawberries, make sure to cut them into small pieces.
- No Pecans - use almonds and almond flour in the same measure.
How to make scones from scratch
STEP 1: Combine the gluten free flour, pecan flour, baking powder, brown sugar, salt and cinnamon together in a large mixing bowl. Whisk well.
STEP 2: Add the grated butter to the dry ingredients and mix together until the butter is coated and in small crumbles.
STEP 3: Whisk the egg and egg yolk in a small bowl. Add the maple syrup and milk to the beaten egg and whisk until smooth.
STEP 4: Add the pecans and blueberries to the bowl of dry ingredients and fold together to coat the berries with flour.
STEP 5: Add half of the liquid to the flour mixture. Stir a few strokes. Add the remaining liquid a little at a time until the dough sticks together in a shaggy pile.
STEP 6: Fold the dough a few times until it comes together in a ball in the bowl.
STEP 7: Move the dough to a lined baking sheet. Pat into a circle 7 inches in diameter. Cut the circle into 8 pie wedges. Place in the refrigerator for 30 minutes before baking.
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.
All of your ingredients need to be as cold as possible. I start with frozen butter and cold eggs and milk.
These scones should be stored in an airtight container at room temperature. If it's especially hot in your home, you may want to refrigerate them. They should last 1-2 days.
To reheat, place on a baking sheet and heat in an oven at 350 degrees for about 10 minutes.
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Gluten Free Pecan Blueberry Scones
- 1 ¾ Cup Gluten Free 1-to-1 Flour Blend
- ½ Cup Pecan Flour or your favorite nut flour
- 4 teaspoon Baking Powder
- 3 Tablespoon Light Brown Sugar
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- 6 Tablespoon Vegan Butter grated and frozen
- 3 Tablespoon Maple Syrup
- ¼ Cup Non-Dairy Milk
- 1 Large Egg + 1 Egg yolk
- 1 Cup Fresh or Frozen Blueberries
- ½ Cup Roughly Chopped Pecans optional
- In a large bowl, combine gf flour, pecan flour, baking powder, brown sugar, salt and cinnamon. Stir until well mixed.1 ¾ Cup Gluten Free 1-to-1 Flour Blend, ½ Cup Pecan Flour, 4 teaspoon Baking Powder, 3 Tablespoon Light Brown Sugar, ½ teaspoon Salt, ½ teaspoon Cinnamon
- Add the frozen butter. Fold together with a spatula until all little butter pieces are coated with flour.6 Tablespoon Vegan Butter
- Add the blueberries and nuts. Stir together.1 Cup Fresh or Frozen Blueberries, ½ Cup Roughly Chopped Pecans
- In a small bowl, beat the egg and yolk until smooth. Add the milk and maple syrup. Stir together.3 Tablespoon Maple Syrup, 1 Large Egg + 1 Egg yolk, ¼ Cup Non-Dairy Milk
- Slowly add half of the wet ingredients to the dry. Fold together until all the wet is incorporate. Repeat again. You want to only add enough liquid to bring the dough together. It should not be wet. You may have some liquid leftover. Once the dough is shaggy but holding together, fold it a few times in the bowl to bring it into a ball.
- Turn out onto a parchment lined baking sheet. Shape into a 7-inch diameter circle and cut into triangles (like pizza slices). Place scones on baking sheet into refrigerator for 30 minutes.
- Preheat oven to 425F.
- Bake the scones for 16-18 minutes until golden brown.
- Store leftover scones at room temperature up to 3 days. Reheat by baking at 350F for 10 minutes.
- ½ cup powdered sugar
- 1 tablespoon non-dairy milk
- 1 teaspoon vanilla
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.