Gluten Free Blueberry Scones
Light, flaky gluten free blueberry scones with a sweet lemon glaze. This easy homemade recipe makes perfect bakery-style scones every time!
Remember the first time you walked into a bakery and caught that warm, buttery scent of fresh scones? Well… I’ve got news for you—those days aren’t over just because you’re eating gluten-free!
These gluten free blueberry scones are truly everything I dreamed about when I first went gluten-free five years ago. They’re tender, flaky, and bursting with juicy blueberries in every bite. The secret is keeping everything cold and resisting the urge to overmix (I learned that lesson the hard way).
I developed this gluten-free blueberry scones recipe after countless batches that turned out either rock-hard or crumbly beyond repair. Now my family requests them for Saturday morning breakfasts, Sunday brunches, and even Mother’s Day gatherings. They’re as light and fluffy as a cloud, with that signature crumbly texture you’d expect from any quality bakery scone.
Table of Contents
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter (cold, diced) | ½ cup | Dairy-free: use Smart Balance butter |
| Gluten-free all-purpose flour | 3 cups | Pillsbury gluten-free recommended |
| Xanthan gum | ¾ tsp | Omit if your flour blend includes it |
| Granulated sugar | ⅓ cup | |
| Gluten-free baking powder | 2 tbsp | |
| Salt | ½ tsp | |
| Dried lemon peel or lemon zest | 1 tbsp | |
| Buttermilk | ¾ cup | Make dairy-free version with almond, cashew, or coconut milk + ¾ tbsp vinegar |
| Large eggs (whisked) | 2 | |
| Fresh or frozen blueberries | 1 cup | |
| Milk (for brushing) | 2 tbsp | Dairy-free: use almond, cashew, or coconut milk |
For the Glaze:
| Ingredient | Amount |
|---|---|
| Confectioners’ sugar | 1 cup |
| Lemon juice | 1 tbsp |
| Pure vanilla extract | ½ tsp |
| Water | 1 tbsp |
Instructions
Step 1: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper. Cut the butter into small pieces and place them in the freezer for 10 minutes—this step is crucial for achieving those flaky layers in your homemade gluten-free blueberry scones.
Step 2: If you don’t have buttermilk on hand, make your own by adding 1 tablespoon of white vinegar or lemon juice to ¾ cup of milk. Let it sit for 5-10 minutes in the refrigerator to stay cold. You can absolutely make this work with dairy-free milk too!
Step 3: In a large bowl, combine the gluten-free all-purpose flour, xanthan gum (skip this if your flour blend already contains it), sugar, baking powder, salt, and lemon peel. Stir everything together until well combined—the lemon peel adds such a fresh, bright flavor to these blueberry scones.
Step 4: Cut the cold butter into the flour mixture using a pastry cutter or fork until it resembles small peas. You know, those little butter chunks are what create all those delicious flaky pockets in your finished scones! Don’t rush this step—it makes all the difference.
Step 5: Add the buttermilk and whisked eggs to the bowl (I usually whisk the eggs right into the buttermilk to save a dish). Stir until a soft dough forms, but stop as soon as everything comes together. Overmixing is the enemy of tender gluten-free blueberry scones—they’ll turn out hard and dense if you work the dough too much. The dough will be sticky, and that’s exactly what you want. Carefully fold in the blueberries.
Step 6: Sprinkle 1 tablespoon of flour onto a large piece of parchment paper and place your dough on top. Dust the top with another tablespoon of flour and gently fold the dough over on itself twice. This creates layers without overworking the dough—fold it in half once, then fold it in half again.
Step 7: Using your hands, form the dough into a round that’s about 7 inches in diameter and 2 inches thick. This thickness is non-negotiable if you want tall, bakery-style scones instead of sad, flat discs! Trust me on this one.
Step 8: Run a sharp knife under warm water, then cut the dough round in half. Cut each half into 4 slices to create 8 triangular pieces. Carefully transfer the dough triangles to your prepared baking sheet and brush the tops with the 2 tablespoons of milk—this creates that beautiful golden brown finish.
Step 9: Bake for 15-20 minutes until the tops turn golden brown and your kitchen smells absolutely amazing. While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth. Drizzle the glaze over the warm scones right when they come out of the oven. Enjoy!
Substitutions
Flour alternatives: If you don’t have Pillsbury gluten-free flour, Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure work beautifully in this gluten-free blueberry scones recipe. Just make sure your blend contains xanthan gum or remember to add it separately.
Butter swaps: Vegan butter or coconut oil (solid, not melted) can replace regular butter for dairy-free blueberry scones. Keep them super cold in the freezer before using—cold fat equals flaky scones!
Berry variations: Swap the blueberries for raspberries, blackberries, or even chocolate chips if you’re feeling adventurous. Fresh or frozen both work, though frozen berries might add a minute or two to the baking time.
Sugar adjustments: You can reduce the sugar to ¼ cup if you prefer less sweet scones, or swap in coconut sugar for a deeper, caramel-like flavor. The glaze is optional but highly recommended—it adds that professional bakery touch!
Troubleshooting
Scones turning out flat? This usually happens when the dough round is too thin or the butter wasn’t cold enough. Make sure your dough is a full 2 inches thick and that butter goes straight from the freezer into the flour mixture. Also check that your baking powder is fresh—old leavening agents lose their power over time.
Too crumbly or dry? You might need an extra tablespoon or two of buttermilk, especially on dry days or if you’re using a particularly absorbent gluten-free flour blend. Add liquid gradually until the dough just comes together. Overmixing can also create a dry, tough texture, so mix until just combined.
Blueberries sinking to the bottom? Toss frozen blueberries in a tablespoon of flour before folding them into the dough—this helps suspend them throughout the scones. If using fresh berries, make sure they’re completely dry before adding them to prevent excess moisture.
Scones spreading during baking? Pop the shaped scones in the freezer for 10 minutes before baking. This firms up the butter and helps them hold their shape in the oven. It’s an extra step, but totally worth it for picture-perfect homemade gluten-free blueberry scones!
Storage
Store leftover gluten free blueberry scones in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. The glaze may soften slightly, but they’ll still taste incredible! For best results, warm them in the microwave for 10-15 seconds before serving.
These scones freeze beautifully for up to 3 months. Wrap each scone individually in plastic wrap, then place them all in a freezer-safe bag. Thaw overnight in the refrigerator or warm them straight from frozen in a 325°F oven for 10-12 minutes. Add the glaze after reheating for that fresh-baked look!
Serving Suggestions
Serve these blueberry scones gluten-free style with a pat of butter and your favorite jam for a classic breakfast treat. They’re absolutely divine alongside a hot cup of coffee or tea, especially on lazy weekend mornings. Man, oh man… there’s nothing quite like a warm scone fresh from the oven!
For brunch gatherings, arrange the scones on a pretty platter with fresh berries, clotted cream, and an assortment of preserves. They pair wonderfully with our complete gluten-free cookie collection for a stunning dessert spread. The lemon glaze adds just enough sweetness without overpowering the fresh blueberry flavor.
Try serving them as an afternoon snack with herbal tea and honey, or pack them in school lunchboxes for a homemade treat that beats store-bought options any day. According to authoritative nutrition research from the Celiac Disease Foundation, starting your day with a balanced gluten-free breakfast can help manage celiac symptoms and maintain steady energy levels throughout the morning.
Variations
Lemon lovers: Double the lemon zest in the dough and add an extra tablespoon of lemon juice to the glaze for ultra-lemony gluten-free blueberry scones. You can even add poppy seeds for that classic lemon-poppy combination! Check out our gluten-free lemon cupcakes for more citrus inspiration.
Pumpkin spice version: Replace the lemon peel with 1 teaspoon of pumpkin pie spice and swap the buttermilk for pumpkin puree (you might need a touch more liquid). Swap blueberries for dried cranberries or white chocolate chips. Our gluten-free pumpkin scones use similar techniques if you want more fall flavors!
Savory cheese scones: Skip the sugar, lemon peel, blueberries, and glaze entirely. Add 1 cup shredded cheddar cheese and ½ teaspoon each of garlic powder and dried herbs to the dry ingredients for incredible savory scones perfect for soup night.
Dairy-free adaptation: Use dairy-free butter, make dairy-free buttermilk with almond or coconut milk, and brush with plant-based milk before baking. The texture stays perfectly tender and flaky—no one will guess these homemade gluten-free blueberry scones are completely dairy-free!
Gluten Free Blueberry Scones FAQs
Can I use almond flour instead of gluten-free all-purpose flour?
Almond flour alone won’t work for this recipe because it doesn’t have the structure-building properties needed for scones. You need a gluten-free all-purpose blend that includes starches and binders like xanthan gum. Stick with a quality 1-to-1 blend for the best results in these gluten-free blueberry scones.
How do I know when the scones are done baking?
Look for golden brown tops and slightly firm edges—the scones should feel set when you gently press the top. If they still feel very soft or doughy, give them another 2-3 minutes. An internal temperature of 200°F is perfect if you want to use a thermometer for precision.
What’s the best way to get uniform scone triangles?
Use a ruler or measuring tape to ensure your dough round is exactly 7 inches across before cutting. A bench scraper or very sharp knife works better than a dull blade. Warming the knife under hot water before each cut also helps it glide through the dough without dragging or tearing.
Why does this recipe use buttermilk?
Buttermilk adds tenderness and a subtle tang that balances the sweetness perfectly in these blueberry scones. The acidity also reacts with the baking powder to create extra lift and fluffiness. Don’t skip it—even the homemade version with vinegar and regular milk works wonderfully!
Best way to freeze unbaked scones for later?
Absolutely! Shape and cut the scones, then freeze them on a baking sheet until solid (about 1 hour). Transfer to a freezer bag and freeze for up to 3 months. Bake from frozen, adding 3-5 extra minutes to the baking time. This is perfect for fresh gluten-free blueberry scones any morning you want them!
Looking for more simple gluten-free breakfast ideas? Browse our beginner-friendly baking tips and easy dairy-free dessert ideas throughout the site for delicious inspiration that makes gluten-free living feel joyful and doable—not restrictive!
Gluten Free Blueberry Scones
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Pastry cutter or fork
- Sharp knife
- Small bowl for glaze
- Pastry brush
Ingredients
Scone Dough
- ½ cup unsalted butter diced and really cold, dairy-free use Smart Balance butter
- 3 cups gluten-free all-purpose flour Pillsbury gluten-free recommended
- ¾ tsp xanthan gum leave out if your flour already has it
- ⅓ cup granulated sugar
- 2 tbsp gluten-free baking powder
- ½ tsp salt
- 1 tbsp dried lemon peel or lemon zest
- ¾ cup buttermilk make buttermilk by adding 1 tbsp white vinegar to the milk and sit for 2 minutes, dairy-free add ¾ tbsp white vinegar to almond, cashew or coconut milk
- 2 large eggs whisked
- 1 cup fresh or frozen blueberries
- 2 tbsp milk dairy-free use almond, cashew, or coconut milk, to brush the scones
Lemon Glaze
- 1 cup confectioners’ sugar
- 1 tbsp lemon juice
- ½ tsp pure vanilla extract
- 1 tbsp water
Instructions
- Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper. Cut the butter into small pieces and place them in the freezer for 10 minutes—this step is crucial for achieving those flaky layers in your homemade gluten-free blueberry scones.
- If you don’t have buttermilk on hand, make your own by adding 1 tablespoon of white vinegar or lemon juice to ¾ cup of milk. Let it sit for 5-10 minutes in the refrigerator to stay cold. You can absolutely make this work with dairy-free milk too!
- In a large bowl, combine the gluten-free all-purpose flour, xanthan gum (skip this if your flour blend already contains it), sugar, baking powder, salt, and lemon peel. Stir everything together until well combined—the lemon peel adds such a fresh, bright flavor to these blueberry scones.
- Cut the cold butter into the flour mixture using a pastry cutter or fork until it resembles small peas. You know, those little butter chunks are what create all those delicious flaky pockets in your finished scones! Don’t rush this step—it makes all the difference.
- Add the buttermilk and whisked eggs to the bowl (I usually whisk the eggs right into the buttermilk to save a dish). Stir until a soft dough forms, but stop as soon as everything comes together. Overmixing is the enemy of tender gluten-free blueberry scones—they’ll turn out hard and dense if you work the dough too much. The dough will be sticky, and that’s exactly what you want. Carefully fold in the blueberries.
- Sprinkle 1 tablespoon of flour onto a large piece of parchment paper and place your dough on top. Dust the top with another tablespoon of flour and gently fold the dough over on itself twice. This creates layers without overworking the dough—fold it in half once, then fold it in half again.
- Using your hands, form the dough into a round that’s about 7 inches in diameter and 2 inches thick. This thickness is non-negotiable if you want tall, bakery-style scones instead of sad, flat discs! Trust me on this one.
- Run a sharp knife under warm water, then cut the dough round in half. Cut each half into 4 slices to create 8 triangular pieces. Carefully transfer the dough triangles to your prepared baking sheet and brush the tops with the 2 tablespoons of milk—this creates that beautiful golden brown finish.
- Bake for 15-20 minutes until the tops turn golden brown and your kitchen smells absolutely amazing. While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth. Drizzle the glaze over the warm scones right when they come out of the oven. Enjoy!
