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!
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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!
Why These Scones Are Awesome:
- 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 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.
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.)
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.
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.
Step 7: Roll out your dough to 1-inch thickness. You will need to add ¼ 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.
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!
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 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:
📖 Recipe
The Best Gluten Free Blueberry Scones
*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
- ⅛ 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 ½" 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.
Fearless Dining
Simplifying the art of baking and cooking gluten-free recipes.
Meri Schroeder
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.
Sandi Gaertner
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.
Meri Schroeder
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:)
Sandi Gaertner
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.
Cindy Sisto
Is lactose free or regular milk ok to use? Thanks.
Sandi Gaertner
Hi Cindy, you can use either in this recipe. Thank you, Sandi
Joy Wadleigh
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.
Sandi Gaertner
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 :-).
joan
Can I use almond flour? They look so yummy. Waiting for your response. Thank you
Sandi Gaertner
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.
Lea
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.
Sandi Gaertner
I am so glad you like the recipe Lea, I really appreciate your coming back to let me know.
Brenda
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.
Sandi Gaertner
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.
Janet
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.)
Sandi Gaertner
I am so glad you liked this recipe Janet, you made my day coming back to let me know 🙂
Ellie
Can these be frozen after cooking?
Sandi Gaertner
Hi Ellie, I haven't tried freezing them, but I don't see why you can't.
Erica
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!
Sandi Gaertner
That is great question. In theory, it should work. I will have to try it.
Angela
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.