Blueberry scones recipe

Scones are perhaps the world’s most perfect tea-time treat – add a dollop of jam and cream and you’re in heaven. This blueberry-based recipe by Julia Shannahan is both gluten-free and vegan and bound to please a crowd!

Blueberry scones

These gluten-free and vegan scones are allergy-friendly and oh-so-delicious!

Course Dessert
Cuisine baking
Keyword Scones
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 215 kcal


  • 180 g gluten-free self-raising flour
  • 40 g rice flour
  • 25 g ground almonds
  • 30 g sugar
  • 1 tsp gluten-free baking powder
  • 1/4 tsp sea salt flakes
  • 60 ml unsweetened vegan yoghurt
  • 200 ml plant milk (you may need a little less)
  • 150 g fresh or frozen blueberries


  1. Preheat the oven to 200oC/Gas Mark 6 and lightly dust a large flat baking sheet with gluten-free flour.

  2. Place the flours, ground almonds, sugar, baking powder and salt into a bowl and mix well. Add the blueberries and mix gently, then make a well in the centre. Add the yoghurt and half the milk and mix. Keep adding a little more milk at a time until the dough comes together (you may not need it all).

  3. Place a sheet of greaseproof paper (or a silicone sheet) onto a baking sheet and turn the dough out onto the paper. Gently pat the dough together into a round shape about 3cm (11⁄4in) deep, then bake in the oven for 15 minutes, until risen and golden and a knife inserted into the middle comes out clean.

  4. Remove from the oven. Slice while still hot, then allow to cool on the baking sheet. Serve with jam and/or cream. Store in an airtight container, in the pantry or refrigerated, for 2 days.

Nutrition Facts
Blueberry scones
Amount Per Serving
Calories 215 Calories from Fat 78
% Daily Value*
Fat 8.7g13%
Saturated Fat 5.5g34%
Sugar 7.4g8%
Protein 4.3g9%
* Percent Daily Values are based on a 2000 calorie diet.