If you are looking for a delicious gluten free scones recipe, these flaky homemade 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!
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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.
Why these gluten-free blueberry scones are amazing:
- These scones are awesome and one of my best scone recipes on the blog.
- Enjoy them plain or with creamy vanilla icing drizzled over the top of the scones.
- You can freeze these scones easily, so you always have scones on hand for tea time.
- You can vary the sweetness, making them less sweet in the British style.
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.”
cherie, blog comment
Allergen Information:
These homemade blueberry scones are gluten-free, nut-free, soy-free, and oat-free. Make them dairy-free using plant-based butter.
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.
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 1 teaspoon.
- Baking Powder – Use aluminum-free baking powder.
- Eggs – Use size large eggs.
- 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.
Step-By-Step Photos and Directions:
Set the oven rack to the middle position. Preheat the oven to 350º F.
Step 1: Add the gluten free flour, sugar, and sea salt to a large
Step 2: Add cold butter chunks to the flour in the bowl.
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.
Step 4: In a small bowl, add the egg, non-dairy milk, and vanilla extract. Whisk the wet ingredients to blend them together.
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.
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.
📢 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. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 7: Roll out your dough to 1 inch thickness. Depending on your gluten-free flour blend, you will need to add 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.
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.
Step 8: Place the cut scones onto a parchment paper-lined
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:
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.
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.
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!
More Gluten Free Scone Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. 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 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
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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
- 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.
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
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.
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!!!!