Blueberry Scones

I’d never had a scone before today.

When I think of scones, I picture high class hotel room-service or the traditional “event” of teatime. Today, people buy their assorted pastries and scones from Starbucks–all loaded with sugar, cream, butter, and glaze.

Suffice it to say that my first bite of these blueberry scones surprised me: not as sweet as I’d imagined. But, I was not fooled by that first off-balancing bite. These are delicious. In fact, the scone originated in Scotland, and is technically a quick bread. And I actually feel a little more authentic for not loading them up with sugar.

I got this recipe from Cybele Pascal’s The Allergen-Free Baker’s Handbook. These are Basic Scones with blueberries added. For fun I also made a vanilla glaze to dress them up.


6 ounces plain or vanilla vegan/dairy-free yogurt

3/4 cup rice milk

1 tablespoon freshly squeezed lemon juice

3 cups Basic Gluten-Free Flour Mix (makes 6 cups)

  • 4 cups superfine brown rice flour
  • 1 1/3 cups potato starch
  • 2/3 cup tapioca flour

3/4 teaspoon xanthan gum

1/3 cup granulated sugar

2 tablespoons double-acting baking powder

1/4 teaspoon salt

1/3 cup canola oil


1. Preheat oven to 400 degrees Fahrenheit

2. Whisk together the yogurt, rice milk, and lemon juice. Set aside.

3. In a large bowl, whisk together the flour mix, xanthan gum, sugar, baking powder, and salt.

4. Add the rice milk mixture and canola oil, and stir with a wooden spoon until combined but still clumpy.

5. Gently fold in 1 cup fresh (or frozen) blueberries.

6. Flour a work surface lightly with a little gluten-free flour mix, and turn out the dough. Lightly flour your hands and sprinkle the dough with a little flour mix.

7. Divide the dough in half. Pat into two 6-inch disks. Cut the disks into 6 pie-shaped wedges. Place the scones on the baking sheet.

8. Bake in the center of the oven for 15 to 17 minutes, or until lightly golden (I had to bake mine about 24 minutes). Transfer to a cooling rack. Serve warm.

I experimented with my first scone: I ate some of it plain, some with dairy-free margarine, a bite with marionberry jam, and a little with strawberry jam. All were delicious. And I haven’t tried it yet, but I imagine that these babies go great with tea or coffee, too.

Glaze recipe

1 cup confectioners’ sugar

2 tablespoons rice milk

1/3 teaspoon pure vanilla

Combine all ingredients and mix until smooth. Drizzle over the cooled scones and enjoy!


Tags: , , ,

Categories: Dessert, Season: Summer, Snack, Tea time


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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