The Best Gluten Free Blueberry 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.

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: