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Gluten-Free Blueberry Scones Recipe from Tree of Life, Fresno

Gluten-Free Blueberry Scones Recipe from Tree of Life, Fresno

Gluten-Free Blueberry Scones from Tree of Life Cafe & Bakery: made with fresh blueberries from Rancho Notso Grande in Hanford, a vendor at The Market on Kern Farmers’ Market every Wednesday, April through October.

Makes 16 mini-scones


  • 2 cups (280 g) all-purpose gluten-free flour*
    Tree of Life Blueberry Scone

    Tree of Life Blueberry Scone

  • ½ cup (100 g) granulated sugar 1 teaspoon (5 g) baking powder
  • ½ teaspoon (2.5 g) baking soda
  • ½ teaspoon (2.5 g) kosher salt
  • ½ cups (110 g) unsalted butter, cold, cut into small chunks
  • ½ cups (121 g) full-fat, plain yogurt 1 large egg, lightly beaten
  • 1 teaspoon (5 g) vanilla extract
  • teaspoon orange or lemon zest, finely grated (optional) 1 cup fresh or frozen blueberries
  • Coarse sugar for topping


  1. Preheat oven to 350
  2. Mix together gluten-free flour, sugar, baking powder, baking soda and Cut cold butter into the mixture until it resembles coarse cornmeal. Add blueberries & toss to coat.
  3. In a small bowl, mix together yogurt, egg, vanilla & zest. Pour this mixture into the dry Mix with fork until dough comes together.
  4. Wrap and refrigerate the dough for 30
  5. Press dough into greased mini-scone molds or press ¼ cup dough into greased muffin cups. Top with coarse sugar and bake 30

*All Purpose Gluten-Free Flour From: Gluten Free on a Shoestring

  • 31% white rice flour 18% cornstarch
  • 17% brown rice flour 15% tapioca starch 14% nonfat dry milk 3% potato starch
  • 2% xanthan gum
tree of life Fresno

tree of life Fresno