Grain Free Blueberry Scones (Gluten/Dairy/ Coconut Free)

grain free blueberry scones

These Grain Free Blueberry Scones are amazing!

And yet I always forget about them.  The past few weeks I have gotten a ton of requests for some scone recipes.   How could I resist your requests??

 I have created for you a grain free blueberry scone recipe that will make you throw out every other recipe you have ever tried.

I know, I know thats pretty bold of me to say. But I promise you these grain free blueberry scones are incredible. Slightly biscuitty, very fluffy and bursting with blueberries!

If you wanted to- you could swap out the blueberries for other berries too! Have fun with the recipe. Good luck not eating the whole batch within 2-3 hours of making them. GOOD Freakin' luck. You might feel the need to hide them from yourself.

Ps. These grain free blueberry scones freeze really well.

Blueberry Scones

Yield: 6-8 Scones


  • 220g Blanched Almond Flour (2 packed Cups)
  • 89g Potato or Sweet Potato Starch (1/2 Cup)
  • Salt (1/2 tsp)
  • Baking Soda (see note below) (1/2-3/4 tsp)
  • 88g Butter (dairy or nondairy) (1/2 Cup)
  • 1/2 Cup Sugar (of choice)
  • 2 Large Eggs
  • Vinegar or Lemon Juice (3/4 tsp)
  • 1 Cup Blueberries, frozen


  1. 1. Preheat oven to 350 degrees.
  2. 2. In a bowl combine the Almond Flour, Starch, Salt and Baking Soda. (Note: Some brands of baking soda are strong tasting, especially those that contain aluminum. So, unless you are using Bob's red mill baking soda I recommend using just 1/2 Tsp. otherwise the flavor may overpower.)
  3. 3. To the bowl- add the fat of your choice (Butter, Earth Balance, Bacon Lard or Shortening or any mix of them). Cut the fat into the flour until the fat is about the size of a pea.
  4. 4. In a separate small bowl whisk together the sugar, eggs and Vinegar. Pour mixture in with the flour and mix just briefly and gently until the dough comes together. It may feel a little wet.
  5. 5. Fold in frozen blueberries.
  6. 6. Dust a sheet of parchment, or your counter with additional starch. Gently pat the dough into a round; 6 inches wide and 2 inches thick.
  7. 7. Bake for 38-40 minutes. Cover with foil half way through.
  8. 8. Remove from oven and allow to cool.
  9. 9. Once cooled- using a large knife slice into triangle sized scone pieces!


For the sugar because I wanted to maintain a white color I used a coarsely ground rOrganic Cane Sugar! The smaller the size of the sugar granules the more the scones will spread in the oven. So I don't recommend regular cheap cane sugar.. go for the organic!

You could also use xyltiol or the trivia baking blend to make these guys sugar free! Or of course another granulated sugar like palm sugar, or maple sugar will work great too! They just make your scones slightly darker in color.

I topped my scones with a glaze made from powdered sugar and a tiny bit of lemon juice! To make your own unrefined sugar powdered sugar you can throw any variety of granulated sugar into a coffee grinder or blender and process until powdery!

Brittany Angell

21 comments | Leave your own

  1. Annie

    I am new to the paleo diet/lifestyle. I am a bit confused why you use sugar and potato starch in this recipe but it is still paleo? Maybe i just have some more reading to do! Thanks, these look delish!

  2. Cheryl

    Yum! They look really good! I love scones! I was wondering if they could be made gluten and dairy free. Thank you so much for sharing a recipe. I’m excited to try it! 🙂

  3. DCinDC

    The directions don’t specify where the “sugar” is added.

  4. Juniper Rain

    Where do ou did sweet potato starch?? That sounds amazing!!!

  5. Michelle

    Quick question–I was under the impression that only baking powder contains aluminum and that all baking soda is aluminum-free, despite only some brands being labeled as such. Just wanted to check to make sure that I should use baking soda and not baking powder in this recipe. Thanks for another beautiful recipe!

  6. Janette

    Where can you find sweet potato starch? Is sweet potato flour the same thing? These look great!! I may try Maple syrup granules or coconut sugar for my sugar and see how those work.

  7. Frances

    To clarify , do I leave these as big rounds that I cut into wedges after they bake or do I use a glass to make smaller round biscuits that are individual sized already and don’t need cutting after they bake? I can’t understand why I would use a glass AND then also cut them after baking?

  8. Janette

    Is sweet potato starch the same thing as sweet potato flour?

  9. Tawnya Marsh

    These are insane delicious. Thank you.

  10. Christine

    For those of us who can’t have nuts… what is a good substitute for almond flour that is used so very, very often?

    1. Chance

      You can search Brittany’s recipes for “nut free”. There are plenty made with coconut flour.

  11. Chance

    These scones are awesome! Everyone in my family loved them equally – which never happens. They are just like wheat scones with a light, fluffy texture. I used palm shortening and added a little extra salt for flavor. The first batch, I did not read the instructions 🙂 and mixed the palm shortening with the eggs and then mixed with the dry. These came out lumpier, but I liked the craggy look and the texture was great. I turned right around a made a second batch for the freezer and followed the cutting in instructions. These had smoother tops, spread a little more but the texture was indistinguishable. The amount of sugar in these is just perfect. They reheat beautifully – bake at 325 for 10 minutes from frozen. Lemon zest would be a great addition to these. When I get some fresh strawberries, I’m going to make a strawberry cream one with fresh strawberries and vanilla extract. Thank you again Brittany!!!

  12. Chance

    And “thank you, thank you, thank you” for putting in gram measurements! This made it so much easier to bake these up at 10 at night!
    Also, I did spoon drops to equal 8 scones and they were a nice large size.

  13. Heather @ Cook It Up Paleo

    Yum those look so decadent! Could I use fresh blueberries as well? Love your blog 🙂

  14. Danielle O'Neill

    Just made these without sugar…. Didn’t see it in the ingredient list or instructions! 🙁

  15. Pamela

    This is the first recipe of yours I have made. They are delicious! I only had 1/2 the potato starch needed so I used arrowroot for the other half. It worked! They are just sweet enough and the lemon glaze is a keeper too. Thank you.

  16. Angie

    I had some blueberries on hand that needed to get eaten, so I decided to give these scones a shot this morning. I only had arrowroot and corn starches on hand and I think those changes, combined with the sugar (I used an organic evaporated can sugar), caused my scones to start spreading out big time. I took a risk and scooped the whole thing into a glass pie plate. It took longer for them to finish cooking, and although the finished result isn’t as crispy as scones typically are, they are DELICIOUS! The sweetness is just right and the quantity of blueberries is perfect. I will absolutely make these again, hopefully with potato starch next time.

  17. Tessa@TessaDomesticDiva

    Pretty good! I had to use tapioca starch, and good thing I weighed b/c 1/2 cup was only 60 grams! This took me significantly longer to 30 minutes to get it set up in the middle. Thanks Brittany!

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