If you are looking for a delicious gluten free scones recipe, these flaky homemade 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!
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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.
Why these gluten-free blueberry scones are amazing:
- These scones are awesome and one of my best scone recipes on the blog.
- Enjoy them plain or with creamy vanilla icing drizzled over the top of the scones.
- You can freeze these scones easily, so you always have scones on hand for tea time.
- You can vary the sweetness, making them less sweet in the British style.
I made these tonight because I came across your recipe on Pinterest and my best friend loves scones. They’re delicious! Thank you for this recipe.”
cherie, blog comment
Allergen Information:
These homemade blueberry scones are gluten-free, nut-free, soy-free, and oat-free. Make them dairy-free using plant-based butter.
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:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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 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.
- Baking Powder – Use aluminum-free baking powder.
- Eggs – Use size large eggs.
- 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.
Step-By-Step Photos and Directions:
Set the oven rack to the middle position. Preheat the oven to 350º F.
Step 1: Add the gluten free flour, sugar, and sea salt to a large
Step 2: Add cold butter chunks to the flour in the bowl.
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.
Step 4: In a small bowl, add the egg, non-dairy milk, and vanilla extract. Whisk the wet ingredients to blend them together.
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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.
Step 6: 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 soft fruits, like raspberries, do not hold up.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 7: Roll out your dough to 1 inch thickness. Depending on your gluten-free flour blend, you will need to add 1/4 cup of additional flour to work the dough. I put some down on my wax paper and dust it on top as I roll to work it in.
Step 7: Use a biscuit 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 an excellent 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.
Step 8: Place the cut scones onto a parchment paper-lined
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!
You may also love these Gluten Free Strawberries and Cream Scones.
Tips and Recipe FAQ:
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, and you can then seal and freeze.
If your scones are dry, you use 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.
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!
More Gluten Free Scone Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
The Best Gluten Free Blueberry Scones
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
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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 1/2" 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
- 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.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- 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.
- 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
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.
This recipe was updated from an old August 2019 post.
can you use regular cow’s milk?
Hi Linda, Yes, regular milk is fine!
These are really good. Starting to bake more gluten free and will definitely make these again
thank you for the recipe
I am so glad you loved these blueberry scones. Thank you!
I have not made the blueberry scone yet (will in a few minutes) but I wanted to say how happy I have found your site!!!!
I bake and sell at our local farmers market and am know as the scone lady. Usually have 8-10 flavors of scones each Saturday.
EVERY Saturday I am asked why I don’t have any gluten free baked goods. I have been so disappointed with the products i have made to test I won’t sell them.
Your site and the comments of your followers have given me hope.
My blueberry/lemon scone is the most popular, so my fingers are crossed that the GF recipe will fly.
You made my day. Usually gluten free baking comes down to flour blend. Also note, it is very important to avoid cross contamination if you are making both gluten and gluten free products.
I made these tonight because I came across your recipe on Pinterest and my best friend loves scones. They’re delicious! Thank you for this recipe.
I love you are baking for your friend. It makes my day when I hear someone found my recipe on Pinterest. Thank you so much!
Would love to make these since I bought all the ingredients. Unfortunately, there is a Jeep ad running over the ingredient list now. No way to get rid of it!
Hi Beverly, I will definitely look into this, that shouldn’t happen. Are you looking on mobile or desktop? Here is a link to the ad free print version so you can make them. https://www.fearlessdining.com/wprm_print/27233/
Hello Sandi ~ I made your Blueberry Scone recipe today, and I really need you to know about this experience I had. I’m far removed from the busy baker and cooking Gran I used to be. Somewhere along the years, grandchildren go in different directions and here I am ~ in a studio flat and no longer constantly at the stove and oven! I’m Gluten Free/have been for years but now, I’m my own ‘chef’ and hardly that, now! So, I’ve been trying the past year to re-make some of my best recipes for myself; and GF. Up until today, I’d about given up on flours and the baking disappointments. I got the King Arthur Flour, Measire for Measure, and baked your recipe for blueberry scones!!! I could barely believe what the results were; and so, I needed to tell you about this. They were so good, in fact, I felt great about taking them to my friend who also enjoys GOOD Gluten Free foods. I plan to try your other recipes as I check into what else you have to offer! This has been a wonderful day…..I found out I can still bake, thanks to you!!
You absolutely made my day, Carole. Thank you so much. I am crying happy tears that you are getting the confidence to bake again!!
These looks awesome! What are your thoughts on replacing the blueberries with chocolate chips? I know my daughters would appreciated them 😉
Thanks!
LeAnn
Hi LeAnn, you can easily use any fruit, nut, or chips :-). Enjoy!
Have made these scones about six times now and love them, thank you. I use half sugar and half Stevia.
I am so glad you love this recipe, Bev. I also appreciate your letting us know that half sugar, half stevia works well!
I made these today with monkfruit sweetener. They are very good.
I am so glad to hear that monkfruit sweetener worked well in this recipe. Did you use it in a 1:1 swap with sugar? Thank you.
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.
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.
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:)
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.
Is lactose free or regular milk ok to use? Thanks.
Hi Cindy, you can use either in this recipe. Thank you, Sandi
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.
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 :-).
Can I use almond flour? They look so yummy. Waiting for your response. Thank you
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.
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.
I am so glad you like the recipe Lea, I really appreciate your coming back to let me know.