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Vegan Blueberry Scones (Gluten-Free)

Hey there! I’m in the process of reworking this recipe and making it extra perfect, but in the mean time here are a few other blueberry treats for you to check out:

Vegan Blueberry Lemon Loaf

 

Vegan Fruit & Veggie Everything Breakfast Loaf

 

Vegan Blueberry Pie

 

Vegan Blueberry Pie Pockets

Blueberry Pie Pockets 3

 

 

 

 

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17 Responses to Vegan Blueberry Scones (Gluten-Free)

  1. I made these and they were great but were a little bit dry. Should I add more oil or more milk? I used almond milk and Bob’s gluten free all purpose flour.

    • I would say that these scones are a little on the drier side (perfect for dipping in coffee) but if you would like them to be a little more moist I would add a little more milk! :)

    • The xanthan gum is added to help keep the dough together. The scones will probably be a little more crumbly without it but i think it’s still worth a try!

  2. I made these this morning, left out the gum and substituted applesauce 2:1 for the oil…absolutely a hit at our house, going to make a second batch…they held together without the gum no problems. I did have to cook them about 25 minutes though

    • Hi. I just wondered whether you could help me as I’m new to baking. What do you mean when u substituted the apple 2:1 to oil? Did you add twice the apple as there was oil or the other way around? Sorry and thank you!

      • Sorry, I Just reread your comment and I now understand it to mean that you left out the oil as well as the gum, and just put the applesauce in instead with the amount of applesauce being twice that of the oil ?

  3. OMG these are so good! I made some subs: I used oat flour instead of the All Purpose GF, guar gum instead of xantham, added lemon zest to the batter and made a lemon glaze of icing sugar and lemon juice. Delicious!

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