These gluten-free blueberry scones are tender and buttery with crisp, golden edges. If you’ve only experienced dry, crumbly scones, this recipe will change your mind. The key to success is keeping the butter very cold so it creates flaky layers and pockets of richness throughout the dough.
I first baked this recipe while studying abroad in Denmark. The dorm’s only oven was in a basement common room and was closed for most of the summer. When it finally opened during the last week, my friend Chris and I made scones with tiny wild blueberries his friend had flown in from Iceland. That batch—made with those little berries—remains my favorite memory of the recipe.
Ingredient notes
- Gluten-Free Flour Blend – Use a 1:1 blend specifically labeled for baking (one that already includes xanthan gum) for best texture.
- Butter – Must be very cold or frozen. Cut into small cubes just before incorporating so it stays solid until baking.
- Blueberries – Fresh berries are best for texture and flavor, but frozen work fine. Rinse frozen berries, pat dry, and toss with a little flour to reduce color bleed into the dough.
- Turbinado Sugar – Coarse sugar sprinkled on top gives a bakery-style crunch; regular granulated sugar will not provide the same texture.
Why I Include Metric Measurements
Weighing flour is the most reliable way to get consistent scones. Too much flour is the number-one reason scones turn out dense. A kitchen scale removes the guesswork and gives repeatable results.
Expert tips
- Freeze your butter. Use butter straight from the freezer, cubed, and work quickly so pieces stay cold—this produces flaky, layered scones.
- Don’t overwork the dough. Mix until the dough just comes together. You should still see small bits of butter in the dough before shaping.
- Add milk gradually. Start with the amount called for, then add a tablespoon at a time only if needed. The dough should hold together without being wet or sticky.
FAQs
Yes. Rinse and pat them dry, then toss with a tablespoon of flour before folding into the dough to limit color bleed and protect the berries from breaking.
Can I freeze the dough before baking?
Yes. Shape and slice the dough into wedges, freeze the wedges on a baking sheet until firm, then transfer to a freezer bag. Baked from frozen or par-baked, they keep well for up to two months.
What’s the best way to serve these?
Serve warm with butter or jam. Reheat in the oven or toaster oven to refresh the crisp edges.
Storage instructions
Scones are best eaten fresh from the oven. To store leftovers, cool completely and freeze in a sealed bag for up to two months. Reheat from frozen at 350°F (175°C) for 10–15 minutes until warm and crisp. Leaving scones at room temperature overnight causes them to lose their crisp edges and become soft.
Serving suggestions
These scones are lovely warm with butter or a smear of jam. They pair well with coffee or tea and make a great addition to a brunch spread with eggs and fresh fruit. They also work nicely alongside other baked breakfast items when serving a crowd.
Gluten-Free Blueberry Scones
Tender, buttery gluten-free blueberry scones with crisp golden edges. Best served warm with butter or jam.
Time and yield
- Prep time: 10 minutes
- Cook time: 22 minutes
- Total time: 32 minutes
- Yields: 8 scones
Ingredients
For the scones
- 2 cups (280 g) gluten-free flour blend (1:1 baking flour that contains xanthan gum)
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 6 tablespoons (84 g) unsalted butter, frozen and cubed
- 1/2 cup (122 g) whole milk, cold; additional up to 3/4 cup (183 g) if needed
- 1 teaspoon vanilla extract
- 1 cup (148 g) fresh blueberries (or frozen, rinsed and patted dry)
For the topping
- 1 tablespoon (14 g) unsalted butter, melted
- 1 teaspoon turbinado or other coarse sugar
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a food processor or a large bowl, combine the gluten-free flour blend, granulated sugar, baking powder, cinnamon, and salt. Pulse or whisk to combine.
- Add the frozen, cubed butter and pulse 10–15 times (or cut in with a pastry cutter) until the butter pieces are about pea-sized. Be careful not to overwork the mixture.
- Stir in the vanilla and pour in 1/2 cup cold milk. Fold with a spatula until the dough just comes together. If the dough is too dry, add milk 1 tablespoon at a time until it holds together but is not sticky.
- Gently fold in the blueberries, taking care not to crush them.
- Turn the dough out onto a generously floured surface and knead just a few times to bring it together. Pat or roll into a 7-inch (about 18 cm) circle about 1 inch (2.5 cm) thick.
- Using a floured knife, cut the circle into 8 wedges and transfer them to the prepared baking sheet, spacing evenly.
- Brush the tops with melted butter and sprinkle with turbinado sugar.
- Bake at 425°F (220°C) for 18–22 minutes, rotating the sheet once if needed, until the tops and bottoms are golden brown.
- Cool on a wire rack for 5 minutes before serving.
Notes
- Measuring flour: If possible, weigh the flour. If you must use cups, spoon flour into the cup and level with a knife—do not scoop directly from the bag.
- Frozen blueberries: Toss frozen berries with a tablespoon of flour before folding in to reduce bleeding.
- Freezing: Baked scones freeze well for up to two months. Reheat from frozen at 350°F (175°C) for 10–15 minutes.
Nutrition (approximate per scone)
Calories: 262 kcal | Carbohydrates: 39 g | Protein: 4 g | Fat: 12 g | Saturated fat: 7 g | Cholesterol: 28 mg | Sodium: 160 mg | Fiber: 4 g | Sugar: 17 g
