Gluten-Free Blueberry Scones Recipe
This Gluten-Free Blueberry Scones Recipe delivers tender, flaky, bakery-style scones packed with juicy blueberries—perfect for breakfast or brunch and easy to make with simple gluten-free ingredients.
Ingredients
- 2 ¾ cups gluten-free all-purpose flour with or without xanthan gum
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon xanthan gum omit if already in flour blend
- ½ cup unsalted butter very cold and cubed
- 1 large egg + 1 egg yolk
- ½ –⅔ cup heavy cream or buttermilk
- 1 teaspoon vanilla extract
- Zest of 1 lemon optional
- 1 cup fresh or frozen blueberries
- 1 egg white for brushing tops
- 1 –2 tablespoons coarse sugar optional
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, salt, and xanthan gum.
- Cut cold butter into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Gently fold in blueberries, coating them lightly with flour.
- In a separate bowl, whisk egg, egg yolk, cream, vanilla extract, and lemon zest.
- Pour wet ingredients into dry ingredients and gently mix until a soft, slightly sticky dough forms.
- Transfer dough to a lightly floured surface and pat into a 1-inch-thick round.
- Cut into 8 wedges and place on prepared baking sheet.
- Brush tops with egg white and sprinkle with coarse sugar if desired.
- Bake for 18–22 minutes, or until golden brown and cooked through.
- Cool slightly on a wire rack before serving.
Notes
- For dairy-free scones, use vegan butter and full-fat coconut milk with a splash of lemon juice.
- If using frozen blueberries, do not thaw before adding.
- Store baked scones in an airtight container at room temperature for 2 days or freeze for up to 3 months.
- Add lemon glaze or powdered sugar for extra sweetness.