Gluten free blueberry breakfast scones, dairy free
Tall, tender blueberry scones made with gluten free flour and dairy free spread. Lovely warm with a cuppa.
- Time40 min
- LevelMedium
- Costabout £0.36 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Line a baking tray with baking paper.
- 2
Mix the flour, xanthan gum, baking powder, sugar and salt in a large bowl. Rub in the dairy free spread with your fingertips until it looks like fine crumbs.
- 3
Mix the egg, 100ml soya milk and vanilla. Pour into the bowl and stir with a knife to a soft, sticky dough. Gently fold in the blueberries.
- 4
Tip onto a surface dusted with gluten free flour. Pat to 3cm thick and cut out rounds with a 6cm cutter, re-shaping the scraps.
- 5
Place on the tray, brush the tops with the extra soya milk and bake for 18 minutes until risen and golden.
18 min - 6
Cool on a wire rack for 10 minutes before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.