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.

Flawless Gluten Free Blueberry Scones (A Foolproof Recipe)

Name: Best Gluten Free Blueberry Scones (Ready in 35 Mins!)
Prep time: 15 min
Cook time: 22 min
Total time: 57 min
Yield: 8 scones
Ingredients: 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 gluten free 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; 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)

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

Scale

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)

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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