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4.66 from 91 votes

If you are looking for a delicious gluten free scones recipe, these flaky homemade gluten free 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!

Baked blueberry scones on a baking sheet.

Let’s talk about scones. Scones can be made sweet or savory in many different styles and shapes! I love making gluten-free scones to go with breakfast, and making this easy gluten-free blueberry scones recipe is part of my relaxing morning routine.

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 prefer strawberries, give these Gluten Free Strawberry Scones a try!

The top view of the baked scones. One is on a small white plate.

Why These Scones Are Awesome:

  1. These scones are awesome and one of my best scone recipes on the blog.
  2. Enjoy them plain or with creamy vanilla icing drizzled over the top of the scones.
  3. You can freeze these scones easily, so you always have scones on hand for tea time.
  4. You can vary the sweetness making them less sweet in the British style.

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.

Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredient Notes:

  • 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.
  • 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.

Recipe Step-By-Step Directions:

Set the oven rack to the middle position. Preheat the oven to 350º F.

Dry scones ingredients with butter chunks.

Step 1: Add the gluten free flour, sugar, and sea salt to a large mixing bowl and whisk to blend the dry ingredients.

Step 2: Add cold butter chunks to the flour in the bowl.

A photo using a pastry blender to cut butter into flour.

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.

A bowl of the scone wet ingredients.

Step 4: In a small bowl, add the egg, non-dairy milk, and vanilla extract. Whisk the wet ingredients to blend them together.

The wet and dry ingredients in a mixing bowl.

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.

Fresh blueberries in the gluten free scone dough.

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.

Step 7: Roll out your dough to 1-inch thickness. You will need to add 1/4 cup of additional flour to work the dough, depending on your gluten-free flour blend. I put some down on my wax paper and dust it on top as I roll to work it in.

Using a biscuit cutter to cut out round scones.
Top Pick
HULISEN Stainless Steel Pastry Scraper, Dough Blender & Biscuit Cutter Set (3 Pieces/ Set)

I highly recommend getting the biscuit cutters that I have. You can make several different sized gluten free biscuits or scones. This set also comes with a pastry blender to cut the cold butter into the flour mixture. This will help you get all of those flaky layers!

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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.

Bakes round blueberry scones on a baking sheet.

Step 8: Place the cut scones onto a parchment paper-lined cookie sheet. Bake the scones at 350 degrees F for 20-22 minutes until they are done.

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:

Can you freeze scones?

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 you can then seal and freeze.

Why did my scones turn out dry?

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.

What is the secret to flaky scones?

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!

A blueberry scone cut in half on a plate.

More Gluten Free Scone Recipes:

The Best Gluten Free Blueberry Scones

Sandi Gaertner
These are the best flaky gluten free blueberry scones. You can use any fruit, drizzle with icing or enjoy plain.
Love this recipe?Give it a star rating!
4.66 from 91 votes
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nut free allergen icon
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Scones
Cuisine American
Servings 8
Calories 276 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 2 cups gluten free flour blend * see note
  • ¼ cup extra flour for working the dough
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 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 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

  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. 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.
  5. 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

Serving: 1gCalories: 276kcalCarbohydrates: 36gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 71mgSodium: 175mgPotassium: 123mgFiber: 3gSugar: 15gVitamin A: 414IUVitamin C: 1mgCalcium: 92mgIron: 1mg
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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.

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74 Comments

  1. 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!!

    1. 5 stars
      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!

      1. 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.

      1. Just made these and they turned out amazing! Thanks for the recipe, definitely making again!

      2. 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!

      3. 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.

  2. 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! ?

  3. 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?

    1. 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.

  4. Sounds amazing but my question is, how can net carbs be at zero with 1/2 c of sugar? Thank you

    Definitely trying these!

    1. 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.

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