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 :-).
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!
Shaping Scones
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?
Shopping List:
- Gluten free flour blend
- Sugar
- Baking powder
- Butter
- Egg
- Almond milk
- Vanilla
- Blueberries
How to make gluten free blueberry scones:
Preheat the oven to 350F degrees.
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.
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.
Bake the scones at 350F 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 gluten free blueberry scones 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 You Need to Make This Scones Recipe:
- Gluten Free Flour Blend or this one
- A cookie sheet
- I like to use a whisk to mix my dry ingredients
The Best Gluten Free Blueberry Scones
Easy flaky gluten free blueberry scones.
Ingredients
- 2 cups gluten free flour blend
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 eggs
- 1/2 cup almond milk (or soy milk)
- 1 teaspoon vanilla
- 1/2 cup butter, cold
- 1/2 cup blueberries
Instructions
- Preheat the oven to 350F degrees.
- 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.
- Drop the dough onto the wax paper. 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 to 1 1/2" thickness.
- 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
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.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 292 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 77mg Sodium: 264mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 1g Sugar: 14g Sugar Alcohols: 0g Protein: 5g
Nancy
Could coconut sugar be used? I can’t have refined sugar.
Sandi Gaertner
Hi Nancy, I haven’t tried using coconut sugar…it has a different melting point compared to sugar but I am not sure how that will affect this particular recipe.
Tom
I followed this recipe to the letter and the mixture was so wet it was a batter not a dough. I’ve added an extra cup of flour so I could work with it. They’re in the oven now so not sure how they’ll turn out. Anyone else have that problem?
Sandi Gaertner
Hi Tom, I haven’t had this happen, but it will depend on what gluten free flour blend you used, and if you made any other substitutions? Please let me know what you used and I can try to help troubleshoot.
MG
Uh, 2 cups flour. Are you sure?
Sandi Gaertner
Hi MG, I am sure it is 2 cups.
JACKIE
Sounds amazing but my question is, how can net carbs be at zero with 1/2 c of sugar? Thank you
Definitely trying these!
Sandi Gaertner
That is very odd. I use a recipe card and it calculates these numbers. I will reach out to their customer support. I agree that isn’t right. Thank you for brining it to my attention Jackie.
Mum
How much is a stick of butter please here in uk we use didn’t weighing measures thank you
Sandi Gaertner
Hi Mum, a stick of butter equals 1/2 cup. I will add that for clarification in the recipe :-). Thank you!
Darla L.Galloway
Completely Scrumptious!! I just had to try these …and am SO GLAD I did!! I was out of Almond milk so I subbed coconut milk .. I don’t know how that made a difference, but OMG are these soooo good! I also dusted a teensy amount of powdered sugar over them followed by a drizzle of honey and a just a tad of freshly zested lemon peel! I am in love …I can see making these ALL THE TIME!! I’m not even going to mention that they are gluten free …who cares!?! They are THE BEST scones I think I’ve ever had!!!
Thank you!!!
Sandi Gaertner
You just made my week Darla, thank you so, so much for coming back to let me know!
Kristen Wood
These look positively mouth-watering!
Sandi Gaertner
They are pretty hard to resist 🙂
Stella
These look so good! I can’t wait to make them! 😍 Just wanted to thank you for the recipe and tell you for anyone wanting to freeze them, try freezing them before baking! Cut them out and freeze them that way they can go straight into the oven and taste fresh every time! Just watch them closely the 1st time so you’ll know how much time to add in the future.
Sandi Gaertner
I am so glad you want to try this recipe Stella. I love your idea about freezing them too!
Shannon Burden
I am new to gluten free eating, and I’m happy to see your recipes use the Rob’s Red Mill. It’s actually something we have at our local grocery store. All the other recipes I’ve found call for multiple different flours, which is really hard to do when your new to this, so thank you! Definately going to try these!
Sandi Gaertner
Hi Shannon, Welcome. I like Bob’s Red Mill 1 to 1 GF Blend for baking. It is the one in the light blue bag. Their regular gluten free blend in the red bag is better for savory recipes like eggplant parmesan and breaded foods.
Shiho
I love the shopping list you have here so that I know what to get also I did not know how to use the pastry blender. I have learnt something. My next scone will be delicious 😀 Thank you!
Sandi Gaertner
Thank you so much Shiho!
Beth
Nothing I really love more than a warm blueberry in a scone, muffin or pancake. The crumb on these is gorgeous. And what great instructions!
Sandi Gaertner
Thank you so much Beth!!
Jenni
Oh, man, these look fantastic! I haven’t made scones in ages. That may change tomorrow because I have some blueberries that need a job, and blueberry scones sound perfect for a lazy Sunday morning!
Sandi Gaertner
You need to make them asap Jenni!! They are so worth it!