Gluten Free Blueberry Scones

Gluten Free Blueberry Scones

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Treat yourself to a delicious crumbly scone moist with plump blueberries.


  • 250g gluten free oat flour
  • 1tsp gluten free baking powder
  • 1tsp chicory root powder or xantham gum
  • 1/2tsp salt
  • 4tbsp rapeseed oil
  • 4tbsp agave syrup
  • 1 egg
  • 65ml PureOaty Barista Oat Drink
  • 160g blueberries


  1. Pre-heat the oven to 180 degrees C
  2. Combine the dry ingredients (oat flour, chicory root extract, baking powder and salt) in a bowl.
  3. In a jug measure out the PureOaty oat drink then stir in the rest of the ingredients – except the blueberries.
  4. Pour the wet mix onto the dry and stir to combine.
  5. Fold in the blueberries – leaving them as whole as you can for a delicious pop of flavour!
  6. Gently divide the mix into 8 even-ish sized balls and roll gently in a little extra oat flour. Press down gently until about 2-3 cm deep. Transfer to a lined baking tray.

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