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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.
4.61 from 79 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Gluten Free Bread Recipe
Cuisine American
Servings 8
Calories 276 kcal

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 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

  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.

Nutrition

Serving: 1gCalories: 276kcalCarbohydrates: 36gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 71mgSodium: 175mgPotassium: 123mgFiber: 3gSugar: 15gVitamin A: 414IUVitamin C: 1mgCalcium: 92mgIron: 1mg
Keyword gluten free blueberry scones, gluten free blueberry scones recipe, the best gluten free blueberry scones
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