Gluten-Free Blueberry Lemon Scones {Recipe Redux}


Back in 2013, I was working as a registered dietitian in Illinois, doing my own thing. I knew we would be moving to Oregon forthwith, leading to new adventures and a decision about the next step in my career. My enthusiasm and energy for building up another practice in a new area was nonexistent. I needed a change.

When the opportunity to study for an MBA came up, I was unsure whether or not to don my red-rimmed school glasses and plunge into two more years of books, tests, and the perpetual feeling that I can do just a little more work on that paper. (Yes, I have “school glasses.” Matriculation tends to give me myopia of sight and purpose.)


Fortunately, I knew of one MBA/RD who is the coolest-of-the-cool: E.A. Stewart of Spicy RD Nutrition. Her blog has the tastiest recipes and the most informative posts. For anyone looking to learn the ins-and-outs of gluten-free cooking and baking, EA’s website is a must-read. (Also, her website is gorgeous.) I love her nutrition philosophy, including the idea that nourishment is about more than eating the “right” foods–it’s also about sharing meals with family and friends and savoring your favorite indulgences. She’s a wonderful model for any RD to look up to. I’ve enjoyed reading her blog over the years, and I look forward to many more posts!

As part of my research into the MBA, I sent EA an email asking about her experiences as an MBA/RD. She replied with a thoughtful email about her decision to study for an MBA and about how having an MBA has impacted her work and her life. Her email helped give me the courage to become a student once more, and this past May, I graduated from my program.

Just call me Jessie, MBA, RD.


When this month’s Recipe Redux was announced, I immediately knew I would prepare a recipe on EA’s blog.

For ReDux’s birthday month, let’s celebrate each other! Pick a fellow ReDuxer, go to their blog and either make one of their recipes or create one of your own inspired by theirs. In your post, give your readers a little intro to this blogger, what you like about this blogger/their blog and either link to their recipe you made or share your brand new “inspired” creation.

I’ve had her gluten-free raspberry lemon scones bookmarked for a while, and I finally had an excuse to hand Baby J to Peter and have some me-time in the kitchen.


Guys, I love baking. This recipe was so fun. Instead of raspberries, I used fresh blueberries from a local farm. I would  say “fresh-picked,” but when we got out to the field to fill our buckets, Baby J decided that blueberry picking was the worst thing in the universe. These blueberries were sweet and flavorful despite not being gathered in the warmth of a fresh summer morning. Other than substituting blueberries for raspberries, I followed EA’s recipe as written.

Try it. You won’t be sorry.


Check out more of EA’s awesome recipes here, her blog here, and work with her here.

Thank you, EA, for your help years ago. And thank you, dear reader, for your support.

Finally, happy birthday to The Recipe Redux!


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  1. Hi Jessie, MBA, RD! Congratulations!!! Your post totally made my day & I am SO honored you picked my recipe to celebrate with 🙂 Thank you so much for your sweet words-I am going to tell my 13 & 14 year old kiddos that I’m the “coolest of the cool”! I’m traveling for the next couple of weeks, but can’t wait to make your blueberry scone version when I get back home. I hope your Summer is off to a fabulous start! xoxo

    1. Have a wonderful time traveling, EA! 🙂

  2. Hi Jessie! Congratulations on your MBA! 🙂 Newborn baby plus exams must have been extra hard on you, but also means you can be extra proud of your achievements now! 🙂
    I happened to have all ingredients (except for the lemon…) at home so I spontaneously decided to try this recipe. They look very nice! I’ve never had scones before so I’m not sure what they are supposed to taste like. I guess scones aren’t supposed to be sweet? I’m somewhat tempted to put some kind of frosting on the remaining pieces, haha… They mostly taste like non-sweet marzipan, because of the almond flour.
    Do you think I could substitute the almond flour for brown rice flour next time? Also the recipe calls for tapioca flour, but I used tapioca starch. I googled tapioca to see if I can substitute one for the other and found contradicting answers, some people say it’s the same, others say it’s different but you can use either for same results. What do you think?

    1. Hi Sandi! Thank you 🙂 Balancing baby J and the MBA program was a definite challenge!

      Scones are usually not very sweet (which is one reason why I like them so much!), although I’ve seen many scones that are drizzled with a sweet glaze. Topped with a little frosting sounds like a yummy treat 🙂 You can definitely try brown rice flour in place of almond, especially if it’s finely-ground. Tapioca flour and tapioca starch are typically the same thing, so you should be good to go!

      1. Thank you for the fast reply! Will definitely top them with some kind of glaze later 🙂

  3. Yay!!! Congratulations, Jessie – how fantastic! Thank you for the lovely post and I cannot wait to try these scrumptious looking scones 😀

    1. Thank you, Lucy! Hope you’re well!

  4. Congratulations on your MBA! Squirrel is grinning and clapping (not really… she’s actually sucking her thumb and falling asleep, but she would be if she knew what was happening!).

    1. Thanks, Marie (and Squirrel 😉 )!

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