Gluten Free Blueberry Walnut Scones Recipe

In this segment, Dr. Oz meets with Jennifer Esposito. When Jennifer was diagnosed with Celiac’s Disease, she knew she had to remove gluten from her diet to restore her health and vitality. She thought this was the end of her baked goods consumption, but soon discovered ingredients such as rice flour and xanthan gum enabled her to continue baking treats without the gluten. She shares her gluten free blueberry scones recipe with Dr. Oz and his audience. The recipe is below.

 Gluten Free Blueberry Walnut Scones Recipe


  • 1/2 cup brown rice flour
  • 1/2 cup coconut flour
  • 1/2 cup sorghum flour
  • 1/2 cup tapioca starch
  • 1/2 tsp salt
  • 3/4 tsp xanthan gum
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 2 tbsp canola oil
  • 1/2 tsp vanilla
  • 5 tbsp apple sauce
  • 1/2 banana
  • 2 tbsp maple syrup
  • 2 tbsp brown rice syrup
  • 1/3 cup soy, rice, almond or hemp milk
  • 1 cup blueberries
  • 1 cup chopped walnuts or pecans



  1. Preheat oven to 425° degrees.
  2. Combine all dry ingredients except blueberries and walnuts in large mixing bowl, and whisk together to remove any lumps.
  3. In separate bowl, combine all wet ingredients except milk, and mix with a standing mixer on medium speed until combined.
  4. While stirring dry ingredients, add milk slowly to bowl. Alternate between stirring and pouring milk, until all of it has been emptied into the bowl.
  5. Combine wet and dry ingredients and continue stirring in standing mixer until contents are evenly mixed. Fold nuts and blueberries into mixture.
  6. Line double-baking pan with parchment paper, and spoon out mixture with tablespoon to make 20 scones. Brush tops with maple syrup and bake for 18 to 23 minutes.

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