Blueberry Vanilla Scones (Gluten-Free)

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.


Blueberry Vanilla Scones (Gluten-Free)

Gluten-free blueberry vanilla scones.
  • Author: MamaShire
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 10- 12 scones
  • Category: Breads



  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.


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

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





  1. Jenny

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

    • MamaShire (Author)

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

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

  3. Kathy

    What is the carb count in these?

    • MamaShire (Author)

      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.

      • Tabetha

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

  4. Kate

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

    • MamaShire (Author)

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

  5. Joanna

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

  6. Trying these right now! Thanks so much for sharing!

    • MamaShire (Author)

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

  7. Jennifer

    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!

    • MamaShire (Author)

      So glad you like it, Jennifer!

    • Alyson

      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!

  8. Elizabeth

    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?

    • MamaShire (Author)

      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.

  9. Pam Pentland

    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!!

  10. Ucongold

    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.

  11. Ucongold

    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.


You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

All Content Copyright © 2015 by MamaShire
Design by Emily Rose