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    Home » Recipes » Scones Recipes

    The Best Gluten Free Blueberry Scones

    Published: Mar 25, 2022 · Modified: Mar 25, 2022 by Sandi Gaertner · 60 Comments · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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!

    Jump to:
    • Why These Scones Are Awesome:
    • Ingredient Notes:
    • Recipe Step By Step Directions:
    • Tips and Recipe FAQ:
    • More Gluten Free Scone Recipes:
    • Recipe
    • Community

    Let's talk about scones. Scones can be made sweet or savory, in many different styles and shapes! I love to make my 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 they are one my best scone recipes on the blog.
    2. Enjoy them plain, or with a 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.

    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 a very important step in both 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

    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 really 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 fully cool, 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, that means 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 use very cold butter and to cut it into tiny bits so that your flour mixture looks crumbly. These bits of butter bake the flaky layers into your biscuits.

    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:

    • Gluten Free Cinnamon Apple Scones
    • The Best Flaky Gluten Free Biscuits
    • Gluten Free Date Scones with Coconut and Pecans
    • Gluten Free Pumpkin Spice Scones

    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.
    4.61 from 79 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.

    Nutrition

    Serving: 1gCalories: 276kcalCarbohydrates: 36gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 71mgSodium: 175mgPotassium: 123mgFiber: 3gSugar: 15gVitamin A: 414IUVitamin C: 1mgCalcium: 92mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

    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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    Reader Interactions

    Comments

    1. Meri Schroeder

      June 18, 2021 at 12:10 pm

      3 stars
      I'm a newbie to making scones, as in, this was my very first try. Although I do bake a ton, especially GF. Anyway, this was a bit trickier to roll out the dough and cut. Next time I might try a few other tricks, perhaps cooling the dough first in the fridge? Not sure if that's a good thing to do with scones. They taste very good, but mine look horrible. Still going to make lemon curd and serve, because I'm more about the taste than the presentation.

      Reply
      • Sandi Gaertner

        June 18, 2021 at 7:06 pm

        Hi Meri, what gluten free flour did you use? I state to add more flour until the dough is workable in the post directions. Did you measure and level the measuring cups? Knowing these things will help me understand why your dough was so wet.

        Reply
        • Meri Schroeder

          June 19, 2021 at 5:47 am

          Hi - I used King Arthur Measure for Measure. I did level the cups, but did not weigh them. It might be one of those situations I need to play around with to help get it right. Thanks for helping trouble shoot! So many food bloggers don't answer questions; glad to see that you do:)

        • Sandi Gaertner

          June 19, 2021 at 1:02 pm

          I always respond, and you can also email if you have questions. I would add more gf flour when you are working the scone dough next time. I have tested that flour blend and it should work really well. You can also make a circle and cut it into pie wedges if you don't want to work the dough much.

    2. Cindy Sisto

      February 25, 2021 at 5:05 pm

      Is lactose free or regular milk ok to use? Thanks.

      Reply
      • Sandi Gaertner

        February 26, 2021 at 9:04 am

        Hi Cindy, you can use either in this recipe. Thank you, Sandi

        Reply
    3. Joy Wadleigh

      February 23, 2021 at 10:09 am

      Mine turned out really good. I used Namaste gluten free flour, replaced the sugar with monkfruit sugar replacement, used a combination of fresh blueberries and raspberries, added some lemon zest and substituted some lemon juice for some of the milk. They are really good. My mom who has Chron's and is diabetic really loved them. I am a bit concerned about the glycemic index of gluten free flours, but as a rare treat, I think it is okay.

      Reply
      • Sandi Gaertner

        February 23, 2021 at 10:27 am

        I am so glad you enjoyed the scones and that monkfruit sweetener worked in my recipe. Thank you for coming back to let me know Joy :-).

        Reply
    4. joan

      October 15, 2020 at 3:08 pm

      Can I use almond flour? They look so yummy. Waiting for your response. Thank you

      Reply
      • Sandi Gaertner

        October 16, 2020 at 12:07 pm

        Hi Joan, I haven't tested just using almond flour. Almond flour doesn't absorb as much liquid, nor does it hold together without other flours mixed in.

        Reply
      • Lea

        January 21, 2021 at 3:59 pm

        5 stars
        I make these often. Some in my freezer now. I made a blueberry preserve to drizzle on top
        Great recipe and not difficult to make.

        Reply
        • Sandi Gaertner

          January 22, 2021 at 11:15 am

          I am so glad you like the recipe Lea, I really appreciate your coming back to let me know.

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