Gluten Free Blueberry Lavender Scones (Gluten/Dairy/Soy/Corn/Grain/Refined Sugar Free.)

Gluten Free Blueberry Lavender Scones (Gluten/Dairy/Soy/Corn/Grain/Refined Sugar Free.)

Gluten Free Blueberry Lavender Scones

Scones didn't interest me until just recently when I developed a recipe for the book Iris and I have in progress. Since- I have found myself craving them often. The recipe going into the book contains Potato Starch Flour- which at the moment is off limits to my overly sensitive tummy.

This recipe has been built using Honeyville Almond Flour and Coconut Flour. Due to the request of some friends that are unable to eat coconut I will include how to make these using potato starch flour . If you can't do either of those options- then I happily hand you the reigns to take this recipe into your own test kitchen 🙂

Blueberry and Lavender is a combination that I really enjoy. If you don't have any lavender- these can be made just as well without.

Blueberry Lavender Scones.


  • 1 1/2 Cup Blanched Almond Flour
  • 1/2 Cup Coconut Flour
  • 1/2 Cup Granulated Sugar (Unrefined recommended- Try Xylitol, Sucanat, Cane or Palm )
  • 1 Tsp. Double Acting Baking Powder (aluminum free)
  • 1/4 Tsp. Salt
  • 1 1/2 Tsp. Lavender
  • 1 Organic Large Egg
  • 1 1/2 TBS Vanilla Extract
  • 2 Tbs Butter (or butter substitute such as Earth Balance)
  • 3/4 Cup Clean and Dry -Fresh Blueberries


  1. Preheat oven to 380 degrees.
  2. In a bowl of a food proccesor combine all dry ingredients ( Almond Flour, Coconut Flour, Sugar, Baking Powder, Salt and Lavender)
  3. Add the butter- process until cut into small pea sized pieces.
  4. Add the egg and vanilla extract- process further. The though should be crumbly (almost like pie crust!)
  5. Remove the dough from the bowl and add blueberries. Be patient as the dough will want to crumble- if it feels too dry gently smush a few of the blueberries with your fingers to obtain some of their juice to moisten the dough.
  6. Divide the dough in half and gently press into 2 disk's about 1 inch tall each. Place these disk's on a sheet of parchment paper. Using a sharp knife cut the disk's (like a pizza) into 6 triangles. Gently seperate these triangles. (these scones will be small)
  7. Place the sheet of parchment with the 12 triangles scones on a cookie sheet- bake 11- 13 minutes. Watch the scones towards the end of the cooking time as they tend to brown quickly. A delicate browning on the edges will indicate when the scones are finished.
  8. Remove from oven- allow to cool before removing from baking sheet- as they will crumble while they are hot.

Store at room temp or in the freezer for another day!

Note- some of the blueberries you will find won't want to stick to the dough- as it is not very wet. To make use of all the berries use your finger and indent the dough. Stick the berry in this indent- it will hold when baked!

*For those looking to replace the Coconut Flour*

Instead of the 1/2 Cup of Coconut Flour use 1 Cup Potato Starch Flour Instead of 2 TBS of butter- use 4 TBS Butter Add 1 Tsp. Xanthan or Guar Gum.

Follow the same instructions above!

This recipe was developed using Honeyville Blanched Almond Flour- Using Bob's Almond Flour may provide different results. However for the Coconut flour- Bob's Coconut Flour works wonderful! Another brand worth trying is Tropical Traditions.

Hope you Enjoy!



Brittany Angell

25 comments | Leave your own

  1. Deanna

    So, when you say potato starch flour, I'm assuming you mean potato starch:

    and not potato flour:


    Are nightshades an issue for you? I was avoiding them for a couple of weeks and was going to gradually introduce things to see if they are an issue for me. But, camping this weekend blew that out of the water. So, now I'm back to square one with avoiding them for a couple more weeks so I can figure it out. I have a friend that gets "tomato brain" in the same way I would get "gluten brain." And, nightshades create a monster inflammatory reaction for him. I'm hoping they're not an issue for me. But, figured it was worth a test run.

  2. auntjayne

    Wow! You always have really different recipes! I am definately going to be trying these. They look incredible.

  3. Sueson Vess

    I love the combo of ingredients – these turned out great! I'm book marking this to make 🙂

  4. Crystal

    Another wonderful recipe that I made this weekend. My lavender didn’t have anymore flowers left so I omitted that, but otherwise these came out perfect. It’s so great eating scones again!

  5. Darla

    Just a little confused here……
    You are claiming your scone recipe, which looks amazing, to be dairy,soy and corn free however, the butter is dairy and Earth Balance has both soy and "Natural Favor" (derived from corn). Plus, baking powder normally has corn starch but can be purchased corn free. Have you tried using other ingredients to avoid these particular allergens??
    I have used flax meal and some oils in other recipes but I am searching for a truly allergen free scone recipe. Any suggestions??

  6. Crystal

    I have been making these tons lately! Although without lavender or blueberries. LOL. 🙂 I use applesauce/baking powder to replace the egg, palm sugar for the sugar, coconut oil instead of butter, almond extract instead of vanilla (to make them extra almondy), and then a little bit more applesauce for the extra moisture you’d get from the blueberries. When I eat them I do my own kind of jam type thing where I smush some fresh berries right on top. It’s delicious! I just made another batch tonight! 🙂

  7. Jessie

    I tried these this morning. My changes include: using honey for the sugar (1/2 cup) and adding 1 TBS of arrowroot for dough consistency. I also made them spiced (cinnamon, ginger, etc) flavor instead of blueberry-lavender and used the cashew/maple syrup glaze from another post. They were quite good. Very dense and dry but similar crumbliness to wheat scones. The kids loved them and washed down with coffee, they were a great treat for us. Can we post photos here?

  8. Cheri

    Can’t wait to try yet ANOTHER recipe from you! Is lavender oil edible or do you have to use the actual flower?

  9. aubrey thompson

    hi! these look fantastic, just wondering what to do if i dont have double acting powder? should i use 2 ts. ?? thanks so much!!

  10. Charlotte Green

    Hello from the north of England! I just made these for the first time. They are the best gluten-free scones I’ve ever baked! The combination of almond flour and coconut flour works really well together. Thank you! x

  11. Vanessa

    Hi Brittany!

    I am eating these scones as I type this. They are wonderful! I wanted to let you know that I used Bob’s Red Mill Almond Flour and they turned out just fine. Also, I ordered the lavender from Penzey’s and it showed up right to my door in a couple of days. It is food grade lavender from France and it is divine.

    Thank you for sharing all of these wonderful recipes. You have made my paleo diet much more palatable and after only 2 weeks, I am feeling great!

    Take care,


  12. Allie

    Hello! I have to tell you that this recipe is wonderful! I made the scones last night, though I left out the lavender and blueberries. Instead I used Trader Joes almond meal and local Montmorency cherries. These have the wonderful, dense texture I’ve been trying to achieve for a couple of years now. Thank you so much!

  13. Sheree Murphy

    Hi Brittany, What would you replace nut flour with for this? Highly allergic to all nuts. Seeds ok. Should I increase coconut flour? Or use buckwheat flour. We are also grain free 🙂 xxx

  14. Lynn Everitt

    I just baked these and they came out excellent. I am grain-free, not diary-free, so I made a couple of adjustments. First I replaced the lavender for lemon zest cause of all the lemons in my yard. Second, I put the vanilla and egg in a measuring cup, and added heavy cream (cause these are scones!) to make 1/2 cup of liquid. I mixed this together and then added it to the dry ingredients. A little extra sugar sprinkled on top would not hurt either.

Leave a Reply


Hey Everyone!

Please bear with me, I'm almost ready to unveil the new Club Angell, so in the mean time, if you have any trouble, just hang tight, I'll have it up and running by Monday!

Thank you!