Welcome to your new favorite breakfast treat! If you’re looking for tender, buttery scones bursting with juicy blueberries, you have found the perfect recipe.
Table of Contents
These gluten free blueberry scones are everything a scone should be: flaky on the outside, incredibly soft on the inside, and never dry or crumbly. These go perfectly with a cup of coffee in the morning or tea in the afternoon.
A Little Story About Gluten Free Blueberry Scones
I used to be intimidated by scones. The thought of getting that perfect, flaky texture seemed like something best left to professional bakeries. My first few attempts at making gluten free scones were disappointing, often ending up like hard little rocks.
But I refused to give up on my dream of a perfect homemade scone. This recipe is the result of that determination. The first time I baked these gluten free blueberry scones and they emerged from the oven tall, golden, and perfect, I knew I had finally cracked the code. Now, it’s a simple joy I look forward to every time. If you’re looking for more gluten-free meal ideas, these suggestions might help Gluten Free Mug Cake, Carrot Cake.
What to Expect
You can whip up the dough for these delicious gluten free blueberry scones in about 15 minutes. After a quick chill in the fridge or freezer, they bake to golden perfection in just 20-22 minutes. It’s a surprisingly fast and easy process!
Before You Begin
The single most important rule for perfect scones is to keep your ingredients cold. Use your butter and buttermilk straight from the fridge. Working quickly and handling the dough as little as possible prevents the butter from melting, which is the secret to a flaky, tender texture.
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Flawless Gluten Free Blueberry Scones (A Foolproof Recipe)
- Total Time: 57
- Yield: 8 1x
Description
These flawless gluten free blueberry scones are buttery, soft, and bursting with juicy blueberries. This foolproof recipe is surprisingly easy and delivers a tender, flaky scone that’s never dry or crumbly. The perfect companion for your morning coffee or afternoon tea!
Ingredients
For the Blueberry Scones:
240 g (2 cups) plain gluten free flour blend, plus extra for flouring
50 g (¼ cup) caster/superfine or granulated sugar
2 tsp baking powder
½ tsp xanthan gum (Omit if your flour blend already contains it)
¼ tsp salt
115 g (1 stick) cold unsalted butter, cubed
115 g (½ cup) cold buttermilk
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
140 g (about 1 cup) fresh or frozen blueberries
For the Topping & Icing:
1–2 tbsp buttermilk, for brushing
1 tbsp granulated sugar, for sprinkling
60 g (½ cup) powdered/icing sugar
10–15 g (2–3 tsp) lemon juice
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
Instructions
Step 1. Combine Dry Ingredients: In a large bowl, whisk together the gluten free flour, sugar, baking powder, xanthan gum and salt.
Step 2. Cut in Cold Butter: Add the cold, cubed butter and work it into the dry ingredients with a pastry cutter or your fingertips until it resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
Step 3. Add Wet Ingredients & Berries: Add the cold buttermilk and vanilla, and stir until the dough just starts to clump together. Gently fold in the blueberries (do not thaw if frozen) until they’re evenly distributed. The dough will be shaggy and crumbly.
Step 4. Shape the Dough: Turn the dough out onto a lightly floured surface and use your hands to press it together into a rough 7-inch disc, about 1 inch thick. Do not knead.
Step 5. Cut and Chill: Cut the disc into 8 wedges. Transfer them onto a lined baking sheet, cover, and chill for at least 15-20 minutes (fridge for fresh berries, freezer for frozen). This step is crucial and prevents spreading.
Step 6. Preheat Oven: While the scones chill, preheat the oven to 400°F (200°C).
Step 7. Brush and Bake: Place the chilled scones on a fresh, lined baking sheet. Brush the tops with buttermilk and sprinkle with granulated sugar.
Step 8. Bake: Bake for 20-22 minutes until golden brown on top and slightly darker around the edges.
Step 9. Cool and Ice: Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. To make the icing, mix the powdered sugar, lemon juice and vanilla until smooth. Drizzle over the cooled gluten free blueberry scones.
Notes
Keep It Cold: The most important rule for flaky scones is to keep your butter and buttermilk as cold as possible. Work quickly and avoid over-handling the dough.
Flour Note: This recipe was tested with a gluten free plain white flour blend without added xanthan gum. If your blend contains it, simply omit the ½ tsp of xanthan gum from the recipe.
Freezing Unbaked Scones: You can freeze the shaped, unbaked scones for up to 3 months. Bake them directly from frozen, adding a few extra minutes to the baking time.
Reheating: Scones are best the day they are made. To refresh them, warm in a 350°F (180°C) oven for 5-10 minutes.
- Prep Time: 15
- Cook Time: 22
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American, British
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
The Heart of the Dish: Ingredients You’ll Need
For the Gluten Free Blueberry Scones
| Amount | Ingredient |
| 240 g (2 cups) | plain gluten free flour blend, plus extra for dusting |
| 50 g (¼ cup) | caster or granulated sugar |
| 2 tsp | baking powder |
| ½ tsp | xanthan gum (omit if your blend has it) |
| ¼ tsp | salt |
| 115 g (1 stick) | cold unsalted butter, cubed |
| 115 g (½ cup) | cold buttermilk |
| 1 tsp | vanilla bean paste (or 2 tsp vanilla extract) |
| 140 g (about 1 cup) | fresh or frozen blueberries |
For the Topping & Icing
| Amount | Ingredient |
| 1-2 tbsp | buttermilk, for brushing |
| 1 tbsp | granulated sugar, for sprinkling |
| 60 g (½ cup) | powdered/icing sugar |
| 10-15 g (2-3 tsp) | lemon juice |
| ½ tsp | vanilla bean paste (or 1 tsp vanilla extract) |
Let’s Get Cooking! Step-by-Step Guide
Making the Scone Dough
Step 1: Whisk the Dry Ingredients
In a large mixing bowl, combine the gluten free flour, sugar, baking powder, xanthan gum, and salt. Whisk them together until they are fully blended.
Step 2: Cut in the Cold Butter
Combine the cold, cubed butter with the flour mixture. Then, using a pastry cutter or your fingers, quickly mix the butter into the flour. Keep going until the mixture looks like coarse breadcrumbs with a few small, pea-sized pieces of butter still visible.
Step 3: Gently Add the Wet Ingredients
Pour the cold buttermilk and vanilla into the bowl. Stir with a fork until the dough starts to clump together. The dough will still look uneven, with some dry, floury patches—this is perfect.
Step 4: Fold in the Blueberries
Carefully add the blueberries to the bowl. If you are using frozen berries, add them straight from the freezer without thawing. Gently fold everything together just until the berries are distributed and most of the flour is hydrated. Your dough should be shaggy and crumbly, not a smooth ball.
Shaping & Chilling the Scones
Step 5: Form and Shape the Dough
Move the crumbly dough onto a surface that has been lightly dusted with flour. Use your hands to quickly and gently press the dough together into a rough ball. Do not knead it. The goal is simply to bring it together. Pat the dough into a 7-inch circle that is about 1 inch thick.
Step 6: Cut and Chill the Scones
Using a sharp knife or a bench scraper, cut the dough disc into 8 equal wedges. Place the scones on a baking sheet lined with parchment paper. To keep them from drying out, cover them with plastic wrap.
This next step is crucial: Chill the scones for at least 15-20 minutes. If you used fresh blueberries, place them in the refrigerator. If you used frozen, pop them in the freezer. This keeps the butter firm and ensures your gluten free blueberry scones rise tall instead of spreading out.
Baking the Scones
Step 7: Preheat Your Oven
While the scones are chilling, position an oven rack to the middle and preheat your oven to 400°F (200°C).
Step 8: Prepare for Baking
Once chilled, place the scones on a large, parchment-lined baking sheet, making sure to space them apart. For an extra crisp bottom, use a fresh, room temperature baking sheet. Gently brush the tops with a little buttermilk and sprinkle them generously with granulated sugar.
Step 9: Bake to Golden Perfection
Bake for 20 to 22 minutes. Your gluten free blueberry scones are done when they are puffed up, golden brown on top, and slightly darker around the very edges.
Step 10: Cool and Drizzle with Icing
Let the scones cool on the baking sheet for 5 minutes before moving them to a wire rack. While they cool, whisk together the powdered sugar, lemon juice, and vanilla until smooth to create the icing. You can enjoy the scones warm or wait for them to cool completely before drizzling with the vanilla icing.
Mastering the Dish: Pointers for Perfection & How to Store
These gluten free blueberry scones are undeniably at their best when enjoyed fresh on the day they are baked. However, you can store cooled scones in an airtight container at room temperature for up to two days.
To bring them back to life, simply place them in a 350°F (180°C) oven for 5 to 10 minutes. This will warm them through and perfectly crisp up their exterior, making them taste almost as good as new. Consider these other gluten-free meal ideas for more inspiration: Lasagna and Cornbread.
Your Burning Questions about Gluten Free Blueberry Scones!
Why are my gluten-free scones dry or crumbly?
Dryness in gluten-free scones often comes from overbaking or an imbalance of ingredients. It’s crucial to use a high-quality gluten-free flour blend and to measure it correctly, preferably by weight. This recipe combats dryness by using buttermilk, which adds moisture and tenderness. Also, be careful to bake the scones only until they are golden brown; pulling them from the oven at the right moment is key to a soft interior.
Can I make gluten-free scones ahead of time?
Yes, making these scones ahead of time is a fantastic option. The best method is to prepare the dough, cut the scones, and then freeze the unbaked wedges. To do this, place the cut scones on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag for up to three months. When you’re ready to enjoy them, you can bake them directly from frozen—just add a few extra minutes to the baking time.
How do I make scones tall and flaky, not flat?
The secret to tall, flaky scones is keeping the dough cold. Using cold butter, cold buttermilk, and chilling the cut scones before baking prevents the butter from melting too soon. When the cold butter hits the hot oven, it creates steam, which pushes the dough upwards and creates those irresistible flaky layers. Avoid overworking the dough, as this will warm the butter and develop a tough texture.
You can discover more gluten-free recipes by connecting with me on Facebook and Pinterest.