Big Flaky Gluten-Free Blueberry Scones

These scones are one of my most-loved scone recipes on the blog. I originally created this recipe back in 2019. It has been made hundreds of times since then. The texture is light and flaky, and each bite is full of blueberries. This is the scone recipe I make when I invite my neighbor over for coffee.

When I first created this scone recipe, there weren’t very many gluten free flour blends on the market. I used both King Arthur Measure for Measure and Bob’s Red Mill 1:1 Blends. These are my go-to blends for making gluten free scones, and the main part of my testing revolved around getting the scones to rise well.

I trialed using 1 teaspoon of baking powder, but it didn’t rise as high as I had hoped. But ultimately, I used 2 teaspoons of baking powder for the lift, so it is really important to use aluminum-free baking powder, or you will get a metallic aftertaste.

This recipe has been well tested by my readers, too. They have written to me to share the blends they have tried as well. If you are new to making scones, check out my Gluten-Free Scones Guide. It is full of scone recipes, baking tips, and more!

I based the dough on my favorite Gluten-Free Pecan, Date, and Coconut Scones. It was one of the earliest recipes I posted on my blog years ago, and it remains one of my favorite scone recipes. You may also enjoy these Gluten-Free Strawberries and Cream Scones.

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 and King Arthur Measure for Measure. Readers have tested this recipe using Divided Sunset Blend, Doves Farm (UK), Better Batter (original), and El Farro GF Blend (Canada). Other blends should work, but you may need to adjust the moisture level of the batter with more milk or flour, depending on the starch-to-grain level in your blend. Read Why Gluten Free Flour Blends Vary to learn more.
• Binder – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon. Read Why Binders Are Important in Gluten Free Baking to learn more. To make these gluten free scones without xanthan gum, use my Gluten Free Flour Blend. It uses psyllium husk powder as a binder.
• Sugar – A little sugar adds sweetness and helps the scones turn golden.
• Baking Powder – Use aluminum-free baking powder to avoid a bitter aftertaste.
• Eggs – Use large eggs. One reader wrote to let me know that they successfully used Bob’s Red Mill Egg Replacer in this recipe.
• Butter – Use very cold, unsalted butter. Use dairy-free butter sticks for a plant-based option. I tested Earth Balance. The cold 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)

Step 1: Add the dry ingredients to a large mixing bowl and whisk to blend.

Step 2: Chop the cold butter chunks into the flour. There are two ways to do this. You can use a pastry blender, as shown above, or freeze the butter and grate it into the flour with a large cheese grater. The final mixture should resemble pebble-sized bits in the dry ingredients.

🔑 Sandi says: When the cold butter bits melt in the oven, they release steam that pushes the dough layers apart. This is what creates the flaky texture. Room-temperature butter blends into the flour rather than staying in distinct pieces, and the steam never forms, which is why warm butter produces a dense, cakey scone instead of a flaky one.

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 gently mix until a soft dough forms.

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.

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 biscuit tool to cut out scones. Do not twist the biscuit cutter. Twisting seals the cut edges of the dough together, which prevents the layers from separating during baking and produces a scone that does not rise as tall.
• Press the dough into a circle. Make cut lines halfway through the dough. After baking, cut along the lines while the scones are still warm.
• Make gluten-free drop scones. Drop the dough onto the baking sheet using a large 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: Brush milk over the top of each of the scone dough circles. Bake the scones. 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!

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. I also love spreading this Kumquat Honey Butter over the warm scones.

Optional Toppings:

• Try brushing the tops with cream and sprinkling with coarse turbinado sugar before baking.
• Once cooled, drizzle 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 are baked, but can be stored in an airtight container at room temperature for up to 4 days. Warm them in a 300°F oven for 5 to 7 minutes before serving to restore their texture.
• You can freeze gluten free scones. Allow them to cool fully, then place them in a zippered bag. Squeeze out all the air, then seal and freeze.
• They also freeze well for up to 2 months.

Scones Troubleshooting:

• Is your dough too dry? Add 1 to 2 tablespoons of milk. As I mentioned above, every flour blend varies.
• Is your dough too sticky? Sprinkle in a little more flour and gently mix it into the dough.
• Scones are not flaky? Be sure your butter is very cold and that the dough is not overmixed.
• Blueberries turning the dough purple? Pat frozen berries dry and toss them in flour before mixing.