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.

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!

The top view of the baked scones. One is on a small white 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.

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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 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 scones ingredients with butter chunks.

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

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

A photo using a pastry blender to cut 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.

A bowl of the scone wet ingredients.

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

The wet and dry ingredients in a mixing bowl.

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.

Fresh blueberries in the gluten free scone dough.

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.

Step 7: Roll out your dough to 1-inch thickness. You will need to add 1/4 cup of additional flour to work the dough, depending on your gluten-free flour blend. I put some down on my wax paper and dust it on top as I roll to work it in.

Using a biscuit cutter to cut out round scones.
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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.

Bakes round blueberry scones on a baking sheet.

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!

You may also love these Gluten Free Strawberries and Cream Scones.

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 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.

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.

More Gluten Free Scone Recipes:

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.
4.66 from 91 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Scones
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
  • 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 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

  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.

This recipe was updated from an old August 2019 post.

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Recipe Rating




74 Comments

  1. 5 stars
    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.

  2. 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!

  3. 5 stars
    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!!

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

  5. 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.

    1. 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.

      1. 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:)

      2. 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.

  6. 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.

    1. 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.

  7. Hi, just wondering what gluten free flour you used. PC flour has corn in it so nice try to avoid it. Gluten free all purpose flour us so different and can have such different outcomes.

    1. Hi Brenda, I am not sure what PC flour is. I used King Arthur’s Measure for Measure and Bob’s Red Mill 1 to 1 GF Blend successfully in this recipe. The variation of different flours is in the ingredients. Gluten free baking is like a science experiment. Many flour blends are very starchy and need different amounts of liquid to work properly.

  8. I haven’t had a scone in 6 years… Until today when thanks to your recipe I’ve had 4…
    Excellent!!! Followed it exactly and they were perfection! Thank you so much as I have been craving scones for so long!
    (I used PC brand GF flour and it worked very well.)

  9. So if i left out the sugar and blueberries, would this recipe make a good GF biscuit? A reputable recipe for GF biscuits is hard to come by. Thank you!

    1. I think a little sugar will help their texture and you won’t really taste it in your biscuit., like a tablespoon or two. Keep them tender. Just a thought. I kinda want to make a batch up that way for with dinner.