If you’re craving a bakery-style treat you can make at home, these gluten-free blueberry scones are just the thing. They’re tender and buttery, with golden crisp edges and juicy pops of blueberry in every bite. The dough comes together quickly, and the scones bake up soft and flaky with golden edges, no one will guess they’re gluten-free
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❤️ Why you will love these homemade scones
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These scones are one of my most-loved recipes on the blog for a reason! The texture is light and flaky, they’re bursting with blueberries, and freeze beautifully. Whether you prefer a traditional wedge shape or easy drop scones, this recipe works every time—plus it has built-in tips to help gluten-free bakers succeed.
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 are new to making scones, check out my Gluten-Free Scones Guide. It is full of scone recipes, baking tips, and more!
Find more delicious gluten-free blueberry recipes to make.
Allergen Information:
These homemade blueberry scones are:
- gluten-free
- nut-free
- soy-free
- oat-free
- Make them dairy-free using plant-based butter.
- One reader swapped monk fruit sweetener for the sugar to make these sugar-free.
I based the dough on my favorite Gluten-Free Pecan, Date, and Coconut Scones. It was one of the earliest recipes to go on my blog years ago, and it is still 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 3/4 teaspoon.
- Cane Sugar – Cane sugar adds sweetness and helps the scones get a little golden.
- Baking Powder – Use aluminum-free baking powder.
- Eggs – Use large eggs.
- Butter – Use very cold, unsalted butter. Use dairy-free butter sticks for a plant-based option. The butter is what helps make those flaky layers!
- Blueberries – Fresh or frozen, both work well. If using frozen, thaw and pat dry first, then toss in a tablespoon of flour to help prevent bleeding into the dough.
How to Make Gluten-Free Blueberry Scones (Step-By-Step)
Note From The Kitchen: Gluten-free scone dough can feel a bit tricky at first. If your dough feels sticky, that’s normal! Different flour blends absorb moisture differently, so you might need to adjust with a tablespoon of extra flour or milk. The dough should hold together but still feel soft; don’t overmix, or the scones can turn out tough. If you’re nervous, try the drop scone method first. It’s the easiest and most forgiving.
Step 1: Add the dry ingredients to a large mixing bowl and whisk to blend.
Step 2: Cut the cold butter chunks into the flour. You can use a pastry blender, as I show above, or freeze your butter and use a large cheese grater to shred the butter into the flour. The final mixture should look like there are pebble-sized bits in the dry ingredients.
🔑 Sandi says: Cutting cold butter into the flour is an important step when making scones and biscuits. When the tiny chunks of butter melt, they make those popular little flaky layers.
Step 3: Whisk the wet ingredients in a small mixing bowl.
Step 4: Pour the wet ingredients into the dry ingredients, add the blueberries, and mix them into a soft dough.
Step 5: Gather the dough with your hands and put it onto a silicone mat. Dust the silicone mat or the top of the dough as needed.
📢 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. Soft dough means add more flour and dry dough means add more liquid. Read Why Gluten-Free Flour Blends Vary to learn more about this.
Tips for Shaping Gluten-Free Scones:
You can shape your scones in three different ways.
- Press the dough to 1 1/2 to 2 inches thick. Use a small biscuit cutter to cut out scones. Do not twist the biscuit cutter, or you will seal the edges, and your scones will not rise.
- Press the dough into a circle. Make cut lines halfway through the dough. After baking, you can cut along the lines when the scones are cooled.
- Make gluten-free drop scones. Drop the dough onto the baking sheet using an ice cream scoop or a large cookie scoop.
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Step 6: Place a piece of parchment paper on a cookie sheet. Place the cutout scones on the baking sheet. They will not spread much, so place them 2-3 inches apart. I prefer to use parchment paper instead of baking spray because it keeps the bottoms from getting greasy.
Step 7: Bake the biscuits. They will look golden when they are finished baking.
Remove the scones from the oven and put them on a wire cooling rack. Note that 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.
Serve warm blueberry scones with a pat of butter, clotted cream, a drizzle of honey, or a spoonful of lemon curd. They pair perfectly with coffee or a mug of Earl Grey tea.
Optional Toppings:
Want to dress them up? Try brushing the tops with cream and sprinkling with coarse turbinado sugar before baking. Once cooled, you can also drizzle with a simple lemon glaze for a sweet finish. (Mix 1/2 cup powdered sugar with 2 teaspoons of lemon juice.)
Storage and Reheating Tips:
- These gluten-free scones are best enjoyed the day they’re baked, but can be stored in an airtight container at room temperature for up to 4 days. Warm them in a 300ºF oven for 5–7 minutes before serving to refresh the texture.
- 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.
- They also freeze well for up to 2 months.
Scones Troubleshooting:
- Is your dough too dry? Add 1–2 tablespoons of milk.
- Is your dough too sticky? Sprinkle in a little more flour.
- The scones are not flaky? Be sure your butter is cold and not overmixed.
- Blueberries turning the dough purple? Pat frozen berries dry and toss in flour before mixing.
Frequently Asked Questions:
If your scones are dry, you either used too much gluten free flour or baked them too long. When evaluating your dough, my rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
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 use a 1:1 flour blend that already has a binder, you do not need to add any additional xanthan gum. If your blend doesn’t contain a binder, then you would want to add 3/4 teaspoon.
More Gluten Free Scone Recipes:
Love This Recipe?
💬 Did you make this gluten-free blueberry recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ 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 cane sugar
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 2 large eggs
- ½ cup almond milk or soy milk
- 1 teaspoon pure vanilla extract
- ½ cup unsalted butter cold
- ½ cup fresh blueberries
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Instructions
- Preheat the oven to 350º F.
- In a large bowl, add 2 cups gluten free flour blend, 1/4 cup extra flour for working the dough, 1/2 cup cane sugar, 2 teaspoons baking powder, and 1/8 teaspoon salt, whisk to blend.
- Cut the cold 1/2 cup unsalted butter into chunks and add them 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 2 large eggs, 1/2 cup almond milk, and 1 teaspoon pure vanilla extract; whisk to blend.
- Pour the wet ingredients over the dry ingredients and mix.
- Add 1/2 cup fresh 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 or silicone mat. 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 3/4 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 airtight 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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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.
made this recipe on this snowy morning in MA.
I used King Arthur GF flour and followed the recipe exactly, except that I cut 1/ 2 of the scones with a bisquit cutter and the other 1/2 I made into a circle and cut into pie shaped pieces.
We spread with a little butter and enjoyed.
Delious.
.
I am so glad you loved these scones, Pat. Thank you so much! I hope the snow doesn’t last too long.
Can you substitute coconut sugar for regular sugar in your recipes?
Hi Marlylou, It should be fine to use coconut sugar. It will turn your scones brown. (I just wanted to mention that because they won’t look the same as mine.)
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.
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.
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.
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.)
I am so glad you liked this recipe Janet, you made my day coming back to let me know 🙂
Can these be frozen after cooking?
Hi Ellie, I haven’t tried freezing them, but I don’t see why you can’t.
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!
That is great question. In theory, it should work. I will have to try it.
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.
Can you use milk instead of almond milk? Also do you need to use Xanthem gum?
Hi Katrina, you can use regular milk in this recipe. Enjoy 🙂
I made these today, and I was more than slightly nervous, as I have not made something gf from scratch yet. These turned out wonderful!! Thank you for such an amazing recipe!!
I am so glad you liked them Courtney!
Our blueberry season has started early. My daughter and I decided to make your blueberry scone recipe. My other daughter tried it and gave a thumbs up, The dough was pretty wet, but next time I know to work in additional GF flour. Thank you for this recipe! It’s taken me some courage to make GF from scratch. This is a keeper!
I am so glad you both loved the recipe. I am not sure which gluten free flour you used, but some need more flour in a recipe than others. It sounds like you know this and plan to add more flour next time.
Will the recipe work with non-dairy butter substitute?
Hi Vero, I haven’t tried it. If you try this, make sure the non-dairy butter is very cold. Please let me know how it turns out 🙂
Just made these and they turned out amazing! Thanks for the recipe, definitely making again!
I am so glad you liked them Courtney, you can use any fruit, or even try chocolate chips :-).
These are delicious! The only problem I had was that the batter was sticky i couldn’t roll them out! I added probably a 1/2-3/4 C more flour and formed them with my hands. Other than that they are so yummy!
Yes, in the post I talk about this and how you need to add more flour to work the dough. I don’t give a specific amount because it will vary greatly depending on what gluten free flour blend a person uses.
I think this recipe really depends on the gluten free flour you use. I mix my own and this one needed quite a bit extra floor. I added some extra suger to. After adding those it was way easier to work with. I’m greatly looking forward to trying them! ?
The flour blend seems to really matter. I added a note about this in the recipe to clarify. Thank you for stopping by Lydia 🙂
Could coconut sugar be used? I can’t have refined sugar.
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.
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?
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.
Uh, 2 cups flour. Are you sure?
Hi MG, I am sure it is 2 cups.
Sounds amazing but my question is, how can net carbs be at zero with 1/2 c of sugar? Thank you
Definitely trying these!
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.
How much is a stick of butter please here in uk we use didn’t weighing measures thank you
Hi Mum, a stick of butter equals 1/2 cup. I will add that for clarification in the recipe :-). Thank you!
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!!!
You just made my week Darla, thank you so, so much for coming back to let me know!
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.
I am so glad you want to try this recipe Stella. I love your idea about freezing them too!
Hi just made these for family breakfast brunch – delicious!! I always worry about springing GF on them due to texture issues. I used Pilsbury GF flour blend, and lactose free milk without issues. Could do with more blueberries, but the …. who wouldn’t?!
Thanks for the great recipe!
I am so glad you like them. Thank you for coming back to let me know!
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!
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.
I loved these! Next time I think I will add more flour, they didn’t turn out very biscuit like, more like pancakes, (in the sense they flattened out in the oven). But they are so very good!!! Thanks for sharing this recipe! I have been missing scones!!!!