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
- Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl.
- Using two forks, or a pastry blender, cut butter into the flour mixture until it resembles coarse peas or crumbs.
- In a separate medium mixing bowl, whisk the heavy cream, egg, lemon zest, and vanilla until well combined.
- Add the wet ingredients and the blueberries to the dry ingredients and mix until combined.
- 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.
- 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.
- Brush the top of each scone with heavy cream.
- 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.
Gluten Free Blueberry Scones
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.
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 coarse sugar
Instructions
- Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl.
- Using two forks, or a pastry blender, cut butter into the flour mixture until it resembles coarse peas or crumbs.
- In a separate medium mixing bowl, whisk the heavy cream, egg, lemon zest, and vanilla until well combined.
- Add the wet ingredients and the blueberries to the dry ingredients and mix until combined.
- 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.
- 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. Brush the top of each scone with heavy cream and then 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.
- 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:
8Serving Size:
1Amount 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.
Denise
We love this recipe! It’s my go to for blueberry scones. My hubby has to eat g-free and d-free, so I use plant butter and coconut cream. Delicious!! Thank you for this recipe!
chrystal
Hi Denise,
I am so glad you and your husband love my scone recipe. Thank you for sharing what yo used.
Best,
Chrystal
Patty
This is the BEST gf recipe EVER. Very easy to make and oh so delicious!! Thank you
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Alycia Pindar
Hi Chrystal!
Another great recipe! You've knocked this one out of the park!
Side note:
If your oven takes 20-30 min to heat, maybe consider a more efficient oven? I have the Samsung Flex Duo and the longest I have waited to preheat to 450F is 5 minutes. (I do NOT work for them, I just love my oven! So much, I've bought it twice for two different homes and named her Stovie.)
chrystal
I am so glad you like them. Thank you for sharing about your stove.
Best,
Chrystal
Tara
I made these for the first time yesterday and they are delicious! I used coconut half and half instead of heavy cream. They came perfect! Thank you for this yummy and easy recipe 🙂
chrystal
I am so glad you liked them. Thank you for sharing what you used.
Best,
Chrystal
Alene
I made these for my husband this morning. He is the scone connoisseur and he loved them! It's rare that I get such resounding approval for my gluten free baking, so thank you! I used Bob's Red Mill 1 to 1 flour, frozen blueberries, and they were ready in 20 minutes. What a great recipe! Easy peasy and perfect.
chrystal
I am so glad you both loved them. Thank you for taking the time to stop by and let me know.
Best,
Chrystal
Balaji Ramakrishnan
Tried this with flax seeds instead of egg and plant butter. Came out awesome . Thanks.
chrystal
I am so glad you liked them. Thank you for letting me know.
Best,
Chrystal
Aaliyah
Thank you for sharing your creations. This recipe was delish. I also used half and half instead of heavy cream. Still produced a tasty scone.
chrystal
I am so glad you liked them. Thank you for stopping back by to let me know.
Best,
Chrystal
Samina
Hi Chrystal,
In this recipe you have mentioned to use full fat coconut milk for dairy free alternative for heavy cream.
Can I use coconut cream in place of heavy cream?
chrystal
Hi Samina,
You can use coconut cream.
Best,
Chrystal
Fran
I just finished a batch of the unbelievably amazing scones. This was my first attempt at something gluten-free. I wanted to do a trial run for a party we’re having at work next week. Many of the people I work with are gluten-free so I thought I would try something they could enjoy! First let me say, they are absolutely delicious!! I did change them to a mini size and added a tart lemon glaze. The only other thing that I changed was the amount of heavy cream in the recipe. I found that when I was finished mixing everything it was too crumbly and wouldn’t come together. So I added heavy cream, 1 tablespoon at a time for a total of 3, and they were perfect! Thank you for this recipe. It’s definitely a keeper and one I plan on making again and again!
chrystal
I am so glad you liked them. Thank you for sharing what you used.
Best,
Chrystal
Dot Roane
Hi,
It doesn’t call for xanthan gum. Why is that?
I just want to try it but I was just wondering
Thanks
chrystal
Hi Dot,
Bob's Red Mill 1-to-1 has xanthan in it. If you are using my blend, you add 1 teaspoon of xanthan. I hope that helps.
Best,
Chrystal
Grace
These turned out amazing!!
I made them for my mom for breakfast on mothers day. My whole family loved them including my mom! I didn't want all the sugar so I did just shy of a 1/2 cup of sugar. I also added some lemon juice for a little more of a lemon flavor (next time I might actually add another half lemon of zest, one lemon of zest was not enough for me to have that blueberry lemon flavor I wanted).
Thank you for the recipe, will make again!!
(P.s. I would double check the nutrition facts, I was trying to do the amount of sugar per scone and I don't think your information is correct)
Krista Grecco
Great recipe! I used 1c almond flour, 3/4 c corn meal 1/4 c oat bran plus 2 tbsp corn starch as my flour mixture. I also used light brown sugar.
Señora Cupcake
I've read all the comments and can't believe that no one noted that vanilla is not listed in the ingredients yet is included in the directions. I'm guessing it's 1 tsp of vanilla?
Also, the ingreds. list says "course" sugar, though it's spelled correctly in the directions.
chrystal
Hi!
The vanilla is listed under the lemon zest. Thanks for the catch on the sugar.
Best,
Chrystal