Go Back
+ servings
Print Recipe
4.43 from 7 votes

Wild Blueberry Oat Scones

Gluten free and dairy free wild blueberry oat scones topped with a sweet glaze.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Dessert
Cuisine: American, dairy free, gluten free
Keyword: blueberry scones, dairy free scones, gluten free scones
Servings: 6


  • 1/3 cup almond milk
  • 1 tsp lemon juice
  • 1 cup rolled oats gluten free
  • 1 1/2 cups gluten free all purpose baking flour
  • 1/2 cup coconut sugar
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup vegan butter
  • 1 egg large
  • 1 tsp vanilla extract
  • 1/3 cup frozen wild blueberries


  • 1/2 cup powered sugar
  • 1-2 tbsp almond milk


  • Preheat the oven to 425 F and prepare a baking sheet with parchment paper. Stir the almond milk and lemon juice together until combined and then set it aside.
  • Place all the dry ingredients into a mixing bowl and stir until combined. In another bowl, whisk together the melted butter, almond milk and lemon juice mixture, egg and vanilla extract. Add the wet ingredients to the dry and stir until a dough comes together. Fold in 1/4 cup of the blueberries.
  • Shape the dough into a disc about 3/4" inch in thickness. Use round cookie cutter to cut out the scones. Reroll the scraps and cut out more scones. Mine made exctly 6. Place the scones on the baking sheet and top them with remaining blueberries. Bake the scones for 25-30 minutes and the edges are golden brown. Let them cool completely.
  • Stir the powdered sugar and 1 tablespoon of the almond milk together. Add more almond milk by the teaspoon until you reach a smooth and pourable consistency.


Store the scones in a loosely covered container in the refrigerator for up 4-5 days.