When I made these Gluten Free Blueberry Scones a couple of days ago, I didn't expect the huge outpouring of my readers asking for the recipe to be posted asap. (Backstory I had posted a survey on my Facebook page asking if people wanted me to post these scones, or raspberry macarons first.) Almost everyone said scones.
I get it...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 :-).
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Let's talk about scones. You can make scones sweet or savory, in many different styles and shapes! They make a delicious breakfast, brunch, or afternoon tea snack.
I love to make my gluten free scones to go with breakfast, and making these gluten free blueberry scones from scratch is a nice relaxing morning routine. I really need to double my recipe so they last longer, my kids can devour scones at a record pace!!
If you prefer strawberries, give these Gluten Free Strawberry Scones a try!
Scone shapes
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.
I like to use a scone base for all of my easy gluten free scones recipes. I based the batter on 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.
Are you ready to try making these gluten free blueberry scones? Check out my blueberry scones web story too!
Instructions:
Preheat the oven to 350º F.
Add your dry ingredients to a bowl and whisk to blend. Add cold butter chunks to the flour in the bowl.
Wet ingredients mixed in a bowl.
How do you cut the flour into butter?
Use a pastry blender to cut the butter into the flour. You will want to do this until the butter chunks are small pebble-sized. 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 little flaky layers.
Pour the wet ingredients into the dry ingredients and mix.
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.
Roll out your dough to 1-inch thickness. You will need to add more ¼ 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.
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!
*Optional tip: top with course baking sugar before baking.
Baking:
Bake the scones at 350 degrees for 20-22 minutes until they are done. Remove from the oven to a cooling rack and enjoy. Note the blueberries will be super hot so be careful if you decide to eat one before they are cooled!
Can you freeze this recipe?
You can definitely free this gluten free scones recipe. 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.
More scrumptious gluten free scone recipes:
Tools:
- A cookie sheet
- I like to use a whisk to mix my dry ingredients
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Recipe
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
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
- 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.
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.
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Meri Schroeder
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.
Sandi Gaertner
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.
Meri Schroeder
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
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.
Cindy Sisto
Is lactose free or regular milk ok to use? Thanks.
Sandi Gaertner
Hi Cindy, you can use either in this recipe. Thank you, Sandi
Joy Wadleigh
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.
Sandi Gaertner
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 :-).
joan
Can I use almond flour? They look so yummy. Waiting for your response. Thank you
Sandi Gaertner
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.
Lea
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.
Sandi Gaertner
I am so glad you like the recipe Lea, I really appreciate your coming back to let me know.