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The Best Gluten Free Blueberry Scones

The Best Gluten Free Blueberry Scones

Published: Mar 25, 2022 by Sandi Gaertner · 64 Comments · This post may contain affiliate links

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If you are looking for a delicious gluten free scones recipe, these flaky homemade gluten free blueberry scones are a total winner. Serve them up for breakfast, brunch, or tea time! They are really easy to make in under 30 minutes!

Baked blueberry scones on a baking sheet.
Jump to:
  • Why These Scones Are Awesome:
  • Ingredient Notes:
  • Recipe Step-By-Step Directions:
  • Tips and Recipe FAQ:
  • More Gluten Free Scone Recipes:
  • 📖 Recipe
  • 💬 Comments

Let's talk about scones. Scones can be made sweet or savory in many different styles and shapes! I love making gluten-free scones to go with breakfast, and making this easy gluten-free blueberry scones recipe is part of my relaxing morning routine.

I am a total sucker for a flaky delicious scone. If you love scones as much as I do, you will want to check out all of my popular Gluten Free Scones recipes on the blog :-). If you prefer strawberries, give these Gluten Free Strawberry Scones a try!

top view of a gluten free blueberry scone on a plate with the pan behind the plate

Why These Scones Are Awesome:

  1. These scones are awesome and one of my best scone recipes on the blog.
  2. Enjoy them plain or with creamy vanilla icing drizzled over the top of the scones.
  3. You can freeze these scones easily, so you always have scones on hand for tea time.
  4. You can vary the sweetness making them less sweet in the British style.

I based the batter on my favorite Gluten Free Pecan, Date, and Coconut Scones. It was one of my earliest recipes to go on my blog years ago...and it still is one of my favorite scone recipes.

Top Pick
King Arthur, Measure for Measure Flour 3 lbs
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredient Notes:

  • Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours and I can not guarantee the recipe will work if you use other mixes.
  • Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  • Butter - Use very cold unsalted butter.
  • Blueberries - You can use fresh or frozen. If you use frozen blueberries, be sure to thaw and drain the extra liquid off first.

Recipe Step-By-Step Directions:

Set the oven rack to the middle position. Preheat the oven to 350º F.

dry ingredients with chunks of cold butter

Step 1: Add the gluten free flour, sugar, and sea salt to a large mixing bowl and whisk to blend the dry ingredients together.

Step 2: Add cold butter chunks to the flour in the bowl.

cutting butter into flour

Step 3: Use a pastry blender to cut the butter into the flour. The best way to do this is to keep cutting the butter chunks until they are small pebble-sized bits.

Cutting cold butter into the flour is an important step in making scones and biscuits. When the tiny chunks of butter melt, they make those popular little flaky layers.

wet ingredients in a bowl

Step 4: In a small bowl, add the egg, non-dairy milk, and vanilla extract. Whisk the wet ingredients to blend them together.

wet ingredients and dry ingredients in a bowl ready to mix.

Step 5: Pour the wet ingredients into the dry ingredients and mix them into a soft dough.

You can also use a standing mixer with the paddle attachment to make the dough but do not add the blueberries to a stand mixer, or they will get crushed.

blueberries about to be mixed into scone batter

Step 6: VERY carefully fold the blueberries into the gluten free scone batter. I use my hands for this step, so the blueberries are not all smushed. I find blueberries can hold up to this; some fruits that are very soft, like raspberries, do not hold up.

Step 7: Roll out your dough to 1-inch thickness. You will need to add ¼ cup of additional flour to work the dough depending on what gluten free flour blend you use. I put some down on my wax paper and dust it on top as I roll to work it in.

cutting out scones in circle shapes
Top Pick
HULISEN Stainless Steel Pastry Scraper, Dough Blender & Biscuit Cutter Set (3 Pieces/ Set)
HULISEN Stainless Steel Pastry Scraper, Dough Blender & Biscuit Cutter Set (3 Pieces/ Set)

I highly recommend getting the biscuit cutters that I have. You can make several different sized gluten free biscuits or scones. This set also comes with a pastry blender to cut the cold butter into the flour mixture. This will help you get all of those flaky layers!

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We earn a commission if you make a purchase, at no additional cost to you.

Step 7: Use a biscuit cutter or tall cookie cutter to cut out the scone shapes. If you prefer to make triangle wedges, use the instructions in my Gluten Free Sweet Potato Scones recipe. It is a nice tutorial and explains the steps well. You will probably cut through a few blueberries, and this is okay!

There are several ways to roll out and shape your dough for scones. You can roll the dough in a large circle and cut it into pie-shaped wedges, or use a biscuit cutter and make round scones. If you prefer perfectly sized scones, you can also use a handy scones pan to make mini scones or larger scones.

Optional: top with course baking sugar before baking.

close up of baked gluten free blueberry scones on a baking tray

Step 8: Place the cut scones onto a parchment paper-lined cookie sheet. Bake the scones at 350 degrees F for 20-22 minutes until they are done.

Remove the scones from the oven to a wire cooling rack and enjoy. Note the blueberries will be super hot, so be careful if you decide to eat one before they are cooled!

Tips and Recipe FAQ:

Can you freeze scones?

You can definitely freeze gluten free scones. You will want to allow them to cool fully, then place them in a ziplock bag. Squeeze out all of the air you can then seal and freeze.

Why did my scones turn out dry?

If your scones are dry, you used too much gluten free flour. Be sure to measure gluten free flour accurately using one of these two methods:

Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.

What is the secret to flaky scones?

The secret to flaky scones is to cut very cold butter into tiny bits so that your flour mixture looks crumbly. These bits of butter bake the flaky layers into your biscuits.

If you love fun scone flavors, try my Gluten Free Gingerbread Scones recipe!

a blueberry scone cut in half on a plate

This recipe was updated from an old August 2019 post. Check out my blueberry scones web story too!

More Gluten Free Scone Recipes:

  • Baked gluten free oat scones on a baking sheet.
    Easy Gluten Free Oat Scones
  • an iced gingerbread scone on a plate.
    The Best Gluten Free Gingerbread Scones
  • a gluten free cinnamon sugar biscuit on a small white plate.
    Gluten Free Cinnamon Sugar Biscuits
  • baked scones on a cookie sheet.
    Gluten Free Cranberry Scones With Orange Icing

📖 Recipe

The Best Gluten Free Blueberry Scones

Sandi Gaertner
These are the best flaky gluten free blueberry scones. You can use any fruit, drizzle with icing or enjoy plain.
4.63 from 83 votes
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Gluten Free Bread Recipe
Cuisine American
Servings 8
Calories 276 kcal

Ingredients
  

  • 2 cups gluten free flour blend * see note
  • ¼ cup extra flour for working the dough
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
  • 2 eggs
  • ½ cup almond milk or soy milk
  • 1 teaspoon pure vanilla extract
  • ½ cup butter cold
  • ½ cup blueberries

Instructions
 

  • Preheat the oven to 350º F.
  • In a large bowl, add your dry ingredients and whisk to blend.
  • Cut the cold butter into chunks and add to the dry ingredients.
  • Use a pastry blender to cut the butter into the flour. Continue cutting until your butter is the size of little crumbs.
  • In a medium bowl, add the wet ingredients and whisk to blend.
  • Pour the wet ingredients over the dry ingredients and mix.
  • Add the blueberries and very gently fold them in. I use my hands so I can be very careful not to smoosh them.
  • Lay a piece of wax paper on the counter. Dust it with some of the extra flour.
  • Drop the dough onto the wax paper. Sprinkle more flour on top. Press to flatten a little.
  • Place another piece of wax paper on top of the dough and use a rolling pin to roll the scones 1" to 1 ½" thickness as desired.
  • Use a biscuit cutter to cut out circles of dough.
  • Place on a parchment paper-lined cookie sheet and bake for 20-22 minutes until done.
  • Cool on a cooling rack.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. You can use fresh or frozen blueberries. Frozen blueberries will add to the cook time. If you thaw the frozen blueberries, you want to drain as much liquid as possible from them.
  5. These scones will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 276kcalCarbohydrates: 36gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 71mgSodium: 175mgPotassium: 123mgFiber: 3gSugar: 15gVitamin A: 414IUVitamin C: 1mgCalcium: 92mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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    Recipe Rating




  1. LeAnn Gentry

    January 12, 2023 at 8:39 am

    These looks awesome! What are your thoughts on replacing the blueberries with chocolate chips? I know my daughters would appreciated them 😉
    Thanks!
    LeAnn

    Reply
    • Sandi Gaertner

      January 12, 2023 at 3:12 pm

      Hi LeAnn, you can easily use any fruit, nut, or chips :-). Enjoy!

      Reply
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