Easy gluten free blueberry scones that are sweet, buttery, and bursting with blueberries and lemon zest.

These gluten free scones have the perfect crumbly edges, brown sugary tops, and tender centers. Dairy-Free option included.

Gluten Free Scones

This gluten free blueberry scones recipe is a spinoff of my Gluten Free Chocolate Chip Scones.

This recipe is super simple to make, and the scones bake up with the perfect texture, color, and combination of flavors.

Scones are a mix between a muffin and biscuits in my opinion. They need the right combination of ingredients to get the texture just right.

This gluten free scone recipe only uses a handful of ingredients that most people have in their gluten free kitchens.

If this talk of biscuits has you craving a good old fashion biscuit, you can check out my Gluten Free Biscuits recipe. For another classic, try my Gluten Free Pop Tarts,

Gluten Free Blueberry Scone Ingredients

Gluten Free Flour: 2 cups of Bob's Red Mill 1-to-1 Gluten Free Baking Flour, or 2 cups of my gluten free flour blend.

Sugar: ½ cup of white granulated sugar. I haven't tried coconut sugar, but I bet it would work great.

Baking Powder: Helps the blueberry scones rise.

Cold Butter: Adds that buttery flavor, helps with flakiness. Use dairy-free butter for a dairy-free option.

Heavy Cream: Helps with flavor, texture, and creates that perfect brown top. Use full fat coconut milk for a dairy-free option.

Egg: Adds flavor, helps the scones rise, and helps hold them together.

Lemon Zest: The oils from the lemon zest help bring out the flavors.

Vanilla: Adds flavor.

Blueberries: Use fresh or frozen blueberries. If using frozen blueberries, do not thaw them first.

I have not tried an egg replacer to make these gf blueberry scones. If you test one out, please let me know what you used and how it turned out.

How to make gluten free blueberry scones

1. Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl.
2. Using two forks, or a pastry blender, cut butter into the flour mixture until it resembles coarse peas or crumbs.
3. In a separate medium mixing bowl, whisk the heavy cream, egg, lemon zest, and vanilla until well combined.
4. Add the wet ingredients and the blueberries to the dry ingredients and mix until combined.
5. Spoon the batter onto a piece of parchment paper, and with floured hands shape the dough into a ball. The dough will be sticky. Press the dough into an 8-inch circle and flatten slightly. Then with a sharp knife, cut 8 even wedges. Let the scones rest for 20-30 minutes while your oven pre-heats.
6. Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Transfer the scones to the baking sheet, leaving enough room in between each scone for the sides to cook.
7. Brush the top of each scone with heavy cream.
8. Sprinkle the tops with coarse sugar. Bake for 22-25 minutes or until the center is set and the edges are golden brown. Remove from the oven and cool completely before serving.

The numbered steps above match the numbered photos above, and are for illustration purposes only. Please see the printable recipe card below.

Tips for making gluten free scones

When making scones, there are a few tips you'll want to keep in mind. First, you'll want to use a high quality blend of flours and starches. You can use my flour blend or Bob's Red Mill 1-to-1 Gluten Free Baking Flour.

Never use melted butter in the batter. Either cut the butter into the flour mixture with a pastry blender or grate the butter into the flour and mix it.

It's best to bake the scones on parchment paper to prevent sticking.

Let your scones cool before removing them from the pan. This will allow them to finish setting up after baking.

We like to brush the tops with heavy cream or an egg wash for a crunchy texture and a lovely glossy look.

Working with Gluten-Free Flours

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.

The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.

Did you make these gluten free blueberry scones? Please leave a comment below letting me know what you thought.

Yield: 8 scones

Gluten Free Blueberry Scones

Print

Easy gluten free blueberry scones that are sweet, buttery, and bursting with blueberries and lemon zest. These gluten free scones have the perfect crumbly edges, brown sugary tops, and tender centers. Dairy-free option included.

Prep Time 40 minutes

Cook Time 25 minutes

Total Time 1 hour 5 minutes

Ingredients

For the blueberry scones:

• 2 cups gluten free flour (I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour or my flour blend)
• ½ cup granulated sugar
• 2 teaspoons gluten-free baking powder
• ½ teaspoon salt (omit if using salted butter)
• ½ cup unsalted butter, cold
• ½ cup heavy cream
• 1 large egg
• Freshly grated lemon zest from 1 medium lemon
• 1 teaspoon gluten-free vanilla extract
• 1 cup fresh or frozen blueberries

For the topping:

• 2 tablespoons heavy cream
• 2 tablespoons course sugar

Instructions

1. Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl.
2. Using two forks, or a pastry blender, cut butter into the flour mixture until it resembles coarse peas or crumbs.
3. In a separate medium mixing bowl, whisk the heavy cream, egg, lemon zest, and vanilla until well combined.
4. Add the wet ingredients and the blueberries to the dry ingredients and mix until combined.
5. Spoon the batter onto a piece of parchment paper, and with floured hands shape the dough into a ball. The dough will be sticky.
6. Press the dough into an 8-inch circle and flatten slightly. Then with a sharp knife, cut 8 even wedges. Let the scones rest for 20-30 minutes while your oven pre-heats.
7. Preheat the oven to 400°F (205°C).
8. Line a baking sheet with parchment paper. Transfer the scones to the baking sheet, leaving enough room in between each scone for the sides to cook. Brush the top of each scone with heavy cream and then sprinkle the tops with coarse sugar.
9. Bake for 22-25 minutes or until the center is set and the edges are golden brown.
10. Remove from the oven and cool completely before serving.
11. Store leftovers up to 3 days in an airtight container.
    

Notes

• Use cold butter.
• You can use my flour blend options in place of the Bob’s Red Mill 1-to-1 if desired.
• Fresh or frozen blueberries work. Do not thaw frozen blueberries before using as it adds more liquid.
• To measure the gluten free flour, spoon the flour into the measuring cup and then level.
• Dairy-Free Option: Use cold dairy-free butter and full fat coconut milk to make these dairy-free.
  

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 364Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 75mgSodium: 271mgCarbohydrates: 44gFiber: 2gSugar: 18gProtein: 5g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.