Gluten-Free Wild Blueberry Orange Scones

Gluten-Free Scones
EA Stewart, MBA, RDN
Total Time: 40 min
Prep Time: 15 min
Cook Time: 25 min
Servings: 6

Nutrition Highlights (per serving)

207 calories
15g fat
17g carbs
3g protein
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Nutrition Facts
Servings: 6
Amount per serving  
Calories 207
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Cholesterol 31mg 10%
Sodium 276mg 12%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 7%
Total Sugars 9g  
Includes 6g Added Sugars 12%
Protein 3g  
Vitamin D 0mcg 0%
Calcium 125mg 10%
Iron 1mg 6%
Potassium 34mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

These gluten-free wild blueberry orange scones have always been a big hit with my family. Light and airy yet equally moist, they’re packed with rich, juicy flavor from the wild blueberries along with a delicate hint of orange zest.

As an added bonus, wild blueberries contain twice the amount of antioxidants and fiber as regular blueberries, making these scones a nourishing way to start the day or enjoy as a healthy afternoon treat.

Not only are these scones gluten-free, they’re also dairy-free and grain-free, so they can be enjoyed on a wide variety of diets. Even better? They’re super easy to make and require only one bowl, meaning you'll have less dishes to wash!


  • 1 large egg
  • ¼ cup high-oleic sunflower oil (or canola oil)
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon orange zest
  • 2 cups fine almond flour
  • ⅓ cup tapioca starch/flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup frozen wild blueberries (or 1 cup fresh or frozen blueberries)


  1. Preheat oven to 350F and line a baking sheet with Silpat or parchment paper.

  2. Crack egg into a medium to large mixing bowl and stir well with a fork. Add oil, maple syrup, vanilla, and orange zest. Mix well with a fork to combine ingredients.

  3. Add almond and tapioca flours to liquid ingredients, along with baking powder and salt. Stir well. Add frozen (no need to defrost) or fresh blueberries to batter and stir well until all ingredients are combined.

  4. Spoon dough onto parchment paper or Silpat. Moisten clean hands lightly with water and shape dough into a circle, about 8 inches in diameter.

  5. Place baking sheet in oven and bake for 20 minutes. Carefully remove baking sheet from oven and use a serrated knife to cut scones into 6 triangles. Place baking sheet back in oven and cook for an additional 5 minutes.

  6. Remove from oven, and allow to cool for 10 minutes before serving.

Ingredient Variations and Substitutions

Don’t have (wild) blueberries or oranges? Try fresh or frozen raspberries with lemon zest for an equally delicious version. You can also add nuts and/or spices such as cardamom or cinnamon. Chocolate lovers will delight in some dark chocolate chips thrown in for good measure!

Cooking and Serving Tips

The scones will be very moist. Serve them warm out of the oven along with fresh fruit and yogurt for a nourishing, well-balanced breakfast.

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