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You are here: Home / Breakfast & Brunch / Blueberry Vanilla Scones (Gluten-Free)

Blueberry Vanilla Scones (Gluten-Free)

October 20, 2015
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Easy to make Blueberry Vanilla Scones, perfect for breakfast or with afternoon tea. Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S.

Gluten-free blueberry vanilla scones on plate.

(Some links in this post may be my affiliate links which means I earn a percentage, at no cost to you, when you purchase. See my disclosure policy here.)

Gluten-free blueberry vanilla scones.

These delicious scones are super easy to mix up and bake.

Tips on shaping and baking scones:

  • You can bake them in the traditional way of patting the dough into a large circle and then cutting into slices before baking like I do with my Snickerdoodle Scones.
  • Or try my method of scooping the dough by large spoonfuls onto your baking sheet about three inches apart and patting them into triangle shapes.
  • With the triangle shapes spread apart, I find that they bake quicker.
  • You could also shape them into circles for more of a biscuit look.

Trim Healthy Mamas these Blueberry Vanilla Scones are an S.

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Gluten-free blueberry vanilla scones.

Blueberry Vanilla Scones (Gluten-Free)

★★★★★ 4.8 from 5 reviews
  • Author: MamaShire
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 10- 12 scones 1x
  • Category: Breads
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Ingredients

Scale
  • 2 1/4 cup blanched almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup Trim Healthy Mama Sweet Blend or 1/2 cup of homemade sweetener*
  • 2 eggs
  • 1/2 cup coconut oil, melted
  • 1 Tablespoon vanilla extract
  • 1/2 – 3/4 cup of blueberries, frozen or fresh

Instructions

  1. Preheat oven to 350° Line a large baking pan with parchment paper.
  2. Whisk the almond flour, coconut flour, sweetener, baking powder, sea salt together in a medium bowl.
  3. In a small bowl mix eggs, coconut oil, and vanilla. Add to the dry ingredients and mix thoroughly.
  4. Add in blueberries.
  5. Drop by large spoonfuls about 3 inches apart on to parchment lined baking pan. Pat the dough into a triangle shapes.
  6. Bake fro 15- 20 minutes, until golden brown. Remove from pan and cool on wire rack.

Notes

*Homemade sweetener – 1 cup of erythritol + 1 teaspoon stevia mixed together.

Did you make this recipe?

Tag @mamashire on Instagram and hashtag it #mamashire

You might also like my Lemon Blueberry Muffins.

See my Recipe Index for more Gluten-free, Dairy-free and Sugar-free recipes!

 

Blueberry Vanilla Scones - Gluten-free, Dairy-free, Sugar-free, Low-Carb, THM-S

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Filed Under: Breakfast & Brunch, Trim Healthy Mama S Tagged With: dairy-free, gluten-free, sugar-free, Trim Healthy Mama S

Reader Interactions

Comments

  1. Jenny

    October 21, 2015 at 2:29 pm

    These look yummy! Have you tried using THM baking blend instead?

    Reply
    • MamaShire

      October 21, 2015 at 2:37 pm

      No, I haven’t. But if you do, I would love to hear how they turned out.

      Reply
      • Gina

        September 26, 2018 at 4:01 pm

        Omg!!! These are delicious! Serve with Devonshire cream!

        ★★★★★

      • MamaShire

        September 29, 2018 at 10:46 am

        I’m so glad that you enjoyed these!

  2. Jessica

    October 31, 2015 at 11:59 am

    These look so yummy! I love that they are gluten free. Thanks for linking up to Simply Natural Saturdays!

    Reply
  3. Kathy

    March 19, 2016 at 10:44 am

    What is the carb count in these?

    Reply
    • MamaShire

      March 19, 2016 at 12:13 pm

      Hi Kathy, I don’t keep track of the numbers in my recipes. I just make sure if I have high fat to keep it very low carb.

      Reply
      • Tabetha

        March 15, 2017 at 4:50 pm

        I figured out the carbs per scone based on 12 in the recipe. Comes out to 4.36 carbs.

  4. Kate

    September 01, 2016 at 3:38 pm

    These look amazing! What is considered a serving, just one? I’m following THM.

    Reply
    • MamaShire

      September 08, 2016 at 7:51 am

      Hi Kate, I think one would be good for a serving, unless you’re really hungry. 🙂

      Reply
  5. Joanna

    September 03, 2016 at 12:18 pm

    These look yummy! I’m going to try them this afternoon ?

    Reply
  6. Elizabeth

    April 23, 2017 at 11:24 am

    Trying these right now! Thanks so much for sharing!

    Reply
    • MamaShire

      April 23, 2017 at 3:00 pm

      Elizabeth, you’re welcome! Hope they are a hit!

      Reply
  7. Jennifer

    May 16, 2017 at 7:57 am

    Great base recipe! I added high quality lemon essential oil and it was a fantastic lemon-blueberry scone! Trying it with sugar free chocolate chips right now!

    Reply
    • MamaShire

      May 17, 2017 at 10:13 pm

      So glad you like it, Jennifer!

      Reply
    • Alyson

      May 18, 2018 at 10:50 pm

      Jennifer, how many drops of lemon oil did you use in this recipe? I have some DoTerra lemon oil and would love to add that! Thanks!

      Reply
  8. Elizabeth

    June 23, 2017 at 8:37 pm

    They taste pretty yummy, but I just made these and they came out like a muffin texture instead of a scone. They also spread out a LOT when baked in a triangle shape. Looked very different than the picture Any thoughts?

    Reply
    • MamaShire

      June 26, 2017 at 3:23 pm

      Hi Elizabeth, I’m not sure why they would look so different. Perhaps it was just different brands of ingredients. I’m just guessing though.

      Reply
  9. Pam Pentland

    August 15, 2017 at 6:48 pm

    These scones were delicious and every bit as good as the full-sugar version, in my opinion. I have one comment/ warning, however. Be sure to have a beverage, of some kind, on hand, to drink while eating a scone. The almond flour absorbs all the moisture out of your mouth, making it hard to swallow. Otherwise, great!!

    Reply
  10. Ucongold

    August 16, 2017 at 2:10 pm

    Made these today. I have never made bread like low carb substitutes and was very surprised at how delicious this turned out. You can taste the coconut flour, but it is not offputting. This is definitely a keeper recipe. Note I used Swerve sugar not the sugar substitute since I didn’t have it.

    Reply
  11. Ucongold

    August 16, 2017 at 2:48 pm

    Here is my calculation for 12 servings using Swerve sugar. I used 1/2 cup sugar but would cut that to 1/4C. (Swerve has 5 carbs per 1/2 cup).
    Cal:229, Fiber:3.3, Fat:20.7g, Carb: 7.6g, Sugars: 1.9g, Protein: 5.9g.

    Reply
  12. Teresa (from Lancaster, PA)

    July 08, 2018 at 8:57 pm

    Made them and they turned out great! Just wondering whether they need to be stored in the fridge?

    Reply
    • MamaShire

      July 09, 2018 at 10:22 pm

      They don’t need to be refrigerated but if you’re keeping them for several days you might want to refrigerate them to keep them fresh. I’m glad you liked them!

      Reply
  13. Geema

    July 26, 2018 at 6:08 pm

    This is a phenomenal recipe! To die for taste! My husband and i have been on the kept Diet for about 9 months and he has lost 80lbs. and myself 30. I was wondering if you might be able to post the nutritional facts on your recipes? Net Carbs and Calories are big with us! I just want to keep eating these! You would never know they were gluten free!
    Thank you So very much!

    ★★★★★

    Reply
    • MamaShire

      July 27, 2018 at 12:37 am

      I’m so glad that you enjoy these so much! I’m planning on getting the nutritional facts up on my recipes soon.

      Reply
  14. Tami

    August 15, 2018 at 9:56 am

    I made these this morning. We love them. I used 1/2 c Truvia and 1/2 tsp Stevia for the sweetener. We also used 1 Tbsp of butter on top to add some fat. Delicious. I think the carb count is pretty high on this one.

    Reply
  15. Shirley

    August 23, 2018 at 8:40 am

    These Look amazing. Since the reviews are so good I would defend make them. Can I use stevia instead and how much…thanks..

    Reply
    • MamaShire

      August 24, 2018 at 10:09 am

      Hi Shirley, I haven’t made these with only stevia so I can’t tell you exactly.

      Reply
    • Gabby

      September 08, 2018 at 2:13 pm

      I used Stevia baking blend 1/2 cup and they tasted great!

      ★★★★★

      Reply
      • MamaShire

        September 29, 2018 at 10:55 am

        I’m glad you enjoyed them!

  16. Mary

    October 20, 2018 at 9:40 am

    I made these today with THE baking mix substitute. They turned out great. I did need to add more liquid (heavy cream and water) and cook for about 45 minutes but they were delicious and I will do it again.

    Reply
  17. Corey Anderson

    January 12, 2019 at 8:08 am

    My friend made these Tuesday night for our local THM Monthly Dinner (Pot Luck) and we all LOVED them!! Thank you for creating a yummy, cauliflower-Free Scone!!

    ★★★★★

    Reply
  18. April

    March 12, 2020 at 12:33 am

    When you say THM Sweet Blend, is that Super Sweet or Gentle Sweet? Thank you!

    Reply
    • MamaShire

      March 12, 2020 at 10:30 am

      That would be the gentle sweet. I think they changed the name from the original sweetener that they had.

      Reply
  19. Faith Gladstone

    August 25, 2020 at 7:51 pm

    Looks delicious! I think I am going to try this recipe. Do you think I could use cold butter (instead of coconut oil) and crumble it into the flour like traditional scones? Would it turn out the same?

    Also have you tried using the THM baking blend in this recipe?

    Reply
    • MamaShire

      September 09, 2020 at 7:37 pm

      You could definitely try the cold butter. I think it would work but I have not tried that. And no I haven’t tried the THM baking blend in this recipe.

      Reply
  20. Joni

    January 06, 2022 at 9:13 am

    I made these this morning and they were delicious! The next time I think I would like to try the suggestion made to use cold butter instead of the coconut oil. If so, would I use the same amount of butter as the coconut oil?

    ★★★★

    Reply
    • MamaShire

      January 06, 2022 at 1:58 pm

      Yes, you would use the same amount.

      Reply

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