Gluten Free Blueberry Scones

These Gluten Free Blueberry Scones are some of the flakiest scones out there. These sweet scones have yummy, plump blueberries and fresh pops of lemon flavor that pair really well together.

Scones are one of our top gluten free snacks at our house.  For some reason, scones get the reputation of being hard to make, but the truth is they couldn't be easier.  These gluten free blueberry scones are great with a cup of morning coffee, tea, or hot chocolate.  Sometimes I even eat them for breakfast!

These scones couldn't be easier to make! The hardest part may be shaping the dough if you are new to baking, or gluten free baking.

Gluten free dough is more delicate than its glutenous counterpart. If you're just entering the world of gluten free, making these scones is a great first step. They allow you to get a handle on how this gluten free baking stuff works, since this recipe is so forgiving.

Don't want to mess with the dough? No worries, they'll still come out fantastic if you use the ultimate scone making hack, which is scooping them onto your pan with a muffin scoop.

Why You'll Love These Scones

• This gluten free recipe is easy to double to make more to have on hand for later
• They aren't hard rocks, they're the perfect texture
• Versatile- great for breakfast, snacks, and an easy dessert
• Ready in just 35 minutes!
• You don't need crazy ingredients, just things you probably already have in the pantry, especially if you like to bake frequently

Ingredients Needed

Get more information on these ingredients in the recipe card below.

For Scones

• unsalted butter
• Gluten Free All Purpose Baking Flour- use any of your favorite gluten-free flour blends. If your flour blend doesn't have xanthan gum in it, you'll need to add some
• granulated sugar
• baking powder
• salt
• egg
• blueberries
• lemon zest and lemon juice
• vanilla extract
• buttermilk
• water for egg wash

For Glaze

• lemon juice
• powdered sugar

HOW TO MAKE GLUTEN FREE BLUEBERRY SCONES

1. Whisk together dry ingredients: gluten free flour, granulated sugar, lemon zest, salt, and baking powder in a large mixing bowl. If you are using a gluten free baking mix versus a gluten free flour, check to see if the baking powder is already in it.
2. Dice or grate very cold butter. This is essential for making flaky scones.
3. Add diced butter and coat with the dry mixture.
4. Create a well and add some of the wet ingredients: butter milk, an egg and vanilla.
5. Mix until just combined.
6. Add blueberries. Mix gently until incorporated, your blueberries may break, but that's ok!
7. Line a baking sheet with parchment paper and spray with non stick baking spray.
8. Add mixture to the center and form it into a circle. You can pat it into a circle shape with your spatula, the dough will be sticky!
9. Using a knife or bench scraper, make eight indents to make eight scones. Do not cut all the way through, since this will make the dough eassier to work with.
10. Bake in 400F oven for 12-15 mins or until golden brown
11. While baking, combine juice of one half lemon and powdered sugar to make the glaze.
12. Remove from oven and allow to cool for 5-10 minutes.
13. You may drizzle the tangy lemon glaze over the baked scones before cutting, or drizzle individually.
14. Cut into eight pieces, this should be easy because of the indents you made!
15. Serve and enjoy these easy gluten-free blueberry scones.

HOW TO MAKE THESE GLUTEN FREE SCONES VEGAN & DAIRY FREE

When I started my gluten free and allergy free baking journey, scones were one of my first things I started to make. For some reason, scones just come out so well no matter what you do to them.

If you want to make these gluten free blueberry scones vegan and dairy free, it is pretty simple to do.

• Swap butter for coconut oil or dairy free, vegan butter
• Swap buttermilk for your favorite dairy free milk (we like So Delicious Coconut Milk Beverage, but you can use almond milk or other alternatives) plus one teaspoon apple cider vinegar
• Swap egg for ¼ cup extra dairy free milk

That's it. Follow the same instructions as you would normally, except for the butter steps. Make sure your coconut oil is room temperature, and just sort of mash it into your dry mixture.

If you want the full run down on how to make gluten free, egg free, dairy free, but still delicous scones, check out this allergy friendly scone recipe from Wright Things.

Mix until just combined, and add your blueberries mixing gently.  Blueberries don't like to be mixed, so if some break and seem like they are bleeding, don't worry about it, it is par for the course.

Now scoop the dough into a center of a parchment lined pan, and shape it like a circle.  

Now, we're going to make indents for eight slices of scones, but not cut them all the way through, this will make them easier to seperate later.

Storage

For best results, Blueberry Scones should be stored in an airtight container and be kept at room temperature for up to 3-4 days. Additionally, you can wrap your leftover scones in plastic wrap and keep them at room temperature.

These scones can be frozen for up to 2-3 months in a freezer safe container or bag

Tips and Variations

• I like to use fresh blueberries, but you can use frozen berries that have been thawed and dried.
• You can trade the fresh blueberries out for other fresh fruit.
• Blueberries don't like to be mixed, so if some break and seem like they are bleeding, don't worry about it, it is par for the course in these gluten-free blueberry lemon scones.
• Be sure to use both the lemon juice and the lemon zest for this great recipe. The lemon flavor really compliments the subtle sweetness of the blueberries and is really delicious.
• If you like to limit your granulated sugar intake, you can swap the white sugar out for a different sugar substitute, like coconut sugar.
• If you like a little chocolate in your homemade scone recipe, you could add some mini chocolate chips to the scone batter recipe.

What gluten free flour should we use?

We like anything by King Arthur Baking, especially their Gluten Free All-Purpose Baking Mix for this gluten-free scone recipe. You can also use Bob's Red Mill 1-1 gluten free flour blend, it's great for gluten-free baking.

If you like this gluten-free scones recipe, we have some more scones recipes for you. Some are already gluten free and some can be made gluten free with just a swap or two of ingredients.

Here are a few of our favorites that you can try next time you want some of the best scones!

• Gluten Free Buttermilk Scones
• Gluten Free Pumpkin Scones (A Starbucks copycat recipe)
• Gluten Free Raspberry White Chocolate Scones

Print

Gluten Free Blueberry Scones

These gluten free scones are one of our go to snacks and treats! This recipe is so simple, and is the perfect way to enter the world of gluten free baking!

Prep Time 10 minutes

Cook Time 15 minutes

Cooling Time 10 minutes

Servings 8

Author A Stray Kitchen

Ingredients

For Scones

• ½ cup cup diced or shredded very cold unsalted butter
• 3 cups Gluten Free All Purpose Baking Flour
• ⅓ cup granulated sugar
• 2 tablespoons baking powder
• ½ teaspoon teaspoon salt
• 1 egg
• 1 cup blueberries
• Zest and juice of one lemon
• 1 teaspoon vanilla
• ⅔ cup buttermilk
• 1 egg + 1 teaspoon water egg wash or 2 tablespoon milk for egg wash

For Glaze

• juice of one half lemon
• ½ cup powdered sugar

Instructions

1. Whisk together dry ingredients: gluten free flout, granulated sugar, lemon zest, salt, and baking powder. If you are using a gluten free baking mix versus a gluten free flour, check to see if the baking powder is already in it.
2. Dice or grate very cold butter.
3. Add diced butter and coat with the dry mixture.
4. Create a well and add butter milk, an egg and vanilla.
5. Mix until just combined.
6. Add blueberries. Mix gently until incorporated, your blueberries may break, but that's ok!
7. Spray a parchment lined baking sheet with non stick baking spray.
8. Add mixture to the center and form into a circle. You can pat into a circle shape with your spatula, the dough will be sticky!
9. Using a knife or bench scraper, make eight indents to make eight scones. Do not cut all the way through, since this will make the dough eassier to work with.
10. Bake in 400F oven for 12-15 mins or until golden brown
11. While baking, combine juice of one half lemon and powdered sugar to make the glaze.
12. Remove from oven and allow to cool for 5-10 minutes.
13. You may drizzle the glaze over the baked scones before cutting, or drizzle individually.
14. Cut into eight pieces, this should be easy because of the indents you made!
15. Enjoy!

Recipe Notes

No buttermilk? No problem. Just add 1 teaspoon of apple cider vinegar to the milk mixture and allow it to sit for five minutes before using. You can also use lemon juice for a similar effect.
You can also cut the scones all the way through before baking, but be cautious since this gluten free dough is very soft, and now what you may be used to using.
Want to make this recipe dairy free or vegan?
Swap butter for coconut oil or dairy free, vegan butter
Swap buttermilk for your favorite dairy free milk (we like So Delicious) plus one teaspoon apple cider vinegar
Swap egg for ¼ cup extra dairy free milk