Blueberry Ginger Drop Scones

(gluten-free, nut-free, & dairy-free)

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You won’t believe these scones are gluten-free, nut-free and dairy-free. And they don’t require any hard-to find special flour mixes either.


Remember, I’m in Argentina… so if I can easily get the ingredients here, I’m sure you can too. You might even have everything already on hand to whip up a batch. They are super easy to make (and clean up) and, I think, come out with the perfect texture and flavor. If I had a bakery I would make these every day.


I’ve worked on finding the perfect, no-fuss recipe for gluten-free scones for years. I don’t eat them all the time, but I like a treat as much as the next person. And this is a great way to get a little fix without going crazy. They are relatively low in refined carbs and sugar, but I don’t think you'll miss the extra sweetener. They don’t taste as healthy as they are. :)


These scones are the culmination of so much experimentation that I can’t even point to the original recipes(s) that got me started down this path.


A note on the recipe: As I’ve posted before, my morning hot drink of choice is fresh ginger tea. I used some of this in place of plain hot water and loved the results. You don’t have to go there, but if you want to I think it adds the perfect little touch. As always, you can (and I’m sure you will) get creative.


Also, as I mentioned in the recipe for Blueberry Gluten-free Pancakes, I always have some whole frozen bananas on hand which I defrost in hot water for recipes like this.


No blueberries on hand? Try a couple handfuls of golden raisins instead.


Let me know what you think. I hope you enjoy them as much I do.







Recipe for Blueberry Ginger Gluten-Free Drop Scones



Makes 7 bakery-size scones (or more if you want to make smaller ones)




1 1/2 cups oat flour (or process traditional oats until as fine as you can get them)

1/2 cup rice flour

1/2 cup shredded coconut

1 heaping teaspoon cinnamon

1 large pinch nutmeg

1 teaspoon ground ginger

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon apple cider vinegar or lemon juice (acid for the baking soda to interact with)

1 ripe banana- smashed

1/4 cup maple syrup (or miel de caña in Argentina)

1/4 cup hot water (or ginger tea)

2 eggs

2 handfuls frozen blueberries

Coconut oil (or butter) and olive oil for greasing




Preheat oven to 350F (175C). Preheat your cookie sheet in the oven.


In a bowl, blend together all of the dry ingredients. Then add the wet ingredients, mixing thoroughly to combine. Lastly, fold in the frozen blueberries.


Double grease the cookie sheet. I use a light layer of coconut oil followed by a light drizzle of olive oil.


Drop seven mounds of the scone dough on to the sheet.


Bake 17-18 minutes until firm to the touch and turning brown around the edges.


Let cool and enjoy!


(Any leftovers can be stored in the refrigerator.)




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