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!
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?
Preheat the oven to 350 degrees.
Add your dry ingredients to a bowl and whisk to blend. Add cold butter chunks to the flour in the bowl.
I have tested two gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob's Red Mill 1 to 1 Gluten Free Flour Blend. This doesn't mean other blends won't work, I just haven't tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
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 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.
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 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:
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The Best Gluten Free Blueberry Scones
- 2 cups gluten free flour blend
- 1/4 cup extra flour for working the dough
- 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
- 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.
- 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.
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