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 to make my 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 they are one my best scone recipes on the blog.
- Enjoy them plain, or with a 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.
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 just 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 mixing bowl and whisk to blend the dry ingredients together.
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 a very important step in both 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: 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.
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 what gluten free flour blend you use. 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 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!
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 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!
Tips and Recipe FAQ:
You can definitely freeze gluten free scones. 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.
If your scones are dry, that means you used 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 use very cold butter and to cut it into tiny bits so that your flour mixture looks crumbly. These bits of butter bake the flaky layers into your biscuits.

This recipe was updated from an old August 2019 post. Check out my blueberry scones web story too!
More Gluten Free Scone Recipes:
Recipe

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
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.
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.

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Courtney
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!!
Sandi Gaertner
I am so glad you liked them Courtney!
Vero
Will the recipe work with non-dairy butter substitute?
Sandi Gaertner
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 🙂
Courtney
Just made these and they turned out amazing! Thanks for the recipe, definitely making again!
Sandi Gaertner
I am so glad you liked them Courtney, you can use any fruit, or even try chocolate chips :-).
EllieMae
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!
Sandi Gaertner
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.
Lydia
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! ?
Sandi Gaertner
The flour blend seems to really matter. I added a note about this in the recipe to clarify. Thank you for stopping by Lydia 🙂
Nancy
Could coconut sugar be used? I can’t have refined sugar.
Sandi Gaertner
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.
Tom
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?
Sandi Gaertner
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.