Gluten-Free Blueberry Oatmeal Scones [+Dairy-Free]
Prep time
Cook time
Total time
Serves: 8
  • 1 ¼ cup gluten-free all-purpose flour blend
  • 1 teaspoon xanthan gum (omit if your blend contains it)
  • ¼ cup brown sugar
  • 3 Tablespoons sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup certified gluten-free rolled oats (not quick oats)
  • 6 Tablespoons dairy-free butter, cut into small cubes and frozen*
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup almond milk + 2 teaspoons, divided**
  • 1 cup blueberries, frozen for at least one hour
  • 1 Tablespoons coarse sugar
  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a baking mat.
  2. In a food processor, combine gluten-free flour, xanthan gum (if needed), sugars, baking powder, baking soda, and salt. Pulse until combined.
  3. Add certified gluten-free oats and frozen dairy-free butter and quickly pulse 4-5 times or until butter is just incorporated into the flour mixture.
  4. In a separate large bowl, mix egg, vanilla, and ⅓ cup almond milk together well.
  5. Add the dry mixture to the wet mixture and gently stir until combined.
  6. Turn the dough out onto your baking sheet and knead a few times with your hands. Sprinkle the blueberries evenly over the top of the dough, and very gently fold them into the dough, kneading a few more times, forming the dough into a circle - about ¾ inch thick and 8 inches in diameter. Cut the circle into 8 wedges using a knife.
  7. Drizzle the remaining 2 teaspoons of almond milk over the top of the scones, and smooth out on the surface with your hand. Sprinkle the coarse sugar over the top of the scones evenly.
  8. Bake for 20-25 minutes, or until golden brown and cooked through.
  9. Enjoy!
* Regular butter can be used if not dairy-free
** You can substitute any other milk of your choice in place of the almond milk, including dairy milk
Recipe by Grain Changer at