Easy Gluten-Free Blueberry Scones

These easy gluten-free blueberry scones are tender, buttery, and studded with juicy berries — perfect for brunch or a cozy breakfast. I’ve tested this version several times to get flaky layers and a reliable bake even with gluten-free flour.

Why Make This Recipe

• Bright, fresh blueberry flavor with a tender, billowy crumb that rivals traditional scones.
• Ready in about an hour from start to finish — great for last-minute guests or weekend baking.
• Uses pantry-friendly gluten-free flour and simple ingredients most home cooks have on hand.
• Can be adapted for dairy-free or lower-sugar needs without losing texture.
• I love this recipe because the cold butter technique and quick chill produce noticeable flakiness even without gluten.

Recipe Overview

• Prep time: 20 minutes (plus 15 minutes chilling)
• Cook time: 18–22 minutes
• Total time: ~55 minutes
• Servings: 8 scones
• Difficulty: Easy
• Method: Cut cold butter into dry ingredients, mix wet separately, fold in blueberries, shape into rounds, chill briefly, and bake at 400°F (200°C) until golden.

My Experience Making This Recipe

I tested this recipe with both fresh and frozen blueberries and settled on a slightly reduced liquid ratio when using frozen fruit to avoid a soggy dough. Chilling the shaped dough for at least 15 minutes before baking made the biggest difference in rise and texture.

How to Make Easy Gluten-Free Blueberry Scones

Start by whisking 2 cups (260 g) gluten-free all-purpose flour (with xanthan gum), 1/3 cup (67 g) granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon fine salt. Cut in 6 tablespoons (85 g) cold unsalted butter with a pastry cutter or pulse in a food processor until pea-size crumbs form. In a separate bowl, whisk 2 large cold eggs, 1/2 cup (120 ml) cold heavy cream, 2 tablespoons milk, and 1 teaspoon vanilla; fold the wet into the dry until just combined. Gently fold in 1 cup (150 g) fresh or thawed frozen blueberries that have been tossed with 1 tablespoon flour. Pat into an 8-inch (20 cm) round about 1 inch (2.5 cm) thick, cut into 8 wedges, chill 15 minutes, then bake on a parchment-lined sheet at 400°F (200°C) for 18–22 minutes until golden. Expect a crisp outside and tender inside with slight flaking.

Expert Tips for Success

• Keep butter and liquid very cold; chill bowls and measure butter straight from the fridge to get flaky layers.
• Use a light-touch: overworking the dough causes toughness — mix only until just combined.
• Toss blueberries in a tablespoon of flour to prevent them from sinking and bleeding into the dough.
• A food processor speeds the butter-cutting step, but a pastry cutter and two forks work fine for small batches.
• Bake on a preheated rimmed baking sheet with parchment for even bottom browning; rotate halfway through if your oven runs hot.

How to Serve Easy Gluten-Free Blueberry Scones

• Serve warm with butter and a smear of good jam or clotted cream for a classic approach.
• Add a simple lemon glaze (1 cup powdered sugar + 1–2 tbsp lemon juice) for extra brightness.
• Pair with coffee or a light tea and a fruit salad for brunch. You can also serve with savory items like eggs or a slice of gluten-free rosemary loaf from this gluten-free rosemary bread for a balanced spread.
• For a dessert-style presentation, plate two scones with whipped cream and extra berries.

Storage and Reheating Guide

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage keep them in the refrigerator for up to 5 days or freeze wrapped tightly in plastic and placed in a freezer bag for up to 2 months. To reheat from frozen, unwrap and bake on a sheet at 325°F (160°C) for 12–15 minutes; from refrigerated, warm at 325°F for 8–10 minutes. For quick reheating, microwave a single scone 12–18 seconds, then crisp in a toaster oven for 2–3 minutes.

Recipe Variations

• Dairy-free: Replace butter with chilled vegan butter and heavy cream with full-fat canned coconut milk or unsweetened almond milk plus 1 tbsp oil.
• Lower-sugar: Reduce granulated sugar to 2 tablespoons and add a dusting of coarse sugar on top for crunch.
• Lemon-blueberry: Add 1 tablespoon grated lemon zest to the dry mix and use lemon juice in the glaze.
• Whole-grain-ish: Substitute up to 1/3 cup of the gluten-free mix with almond flour for a nuttier flavor (reduce liquid slightly if dough feels sticky).

Nutritional Highlights

• Blueberries provide vitamin C and antioxidants, adding a nutritional boost to this treat.
• Gluten-free formulation is suitable for people with celiac disease or gluten sensitivity; however, this recipe contains dairy and eggs.
• Watch portions — one scone is a reasonable serving (about 200–350 kcal depending on butter/cream amounts).

Troubleshooting Common Issues

• If scones are dense and crumbly, you likely over-mixed or under-measured leavening; make sure baking powder is fresh and mix just until combined.
• If tops brown too quickly while centers are raw, lower oven to 375°F (190°C) and bake a few minutes longer, or tent loosely with foil.
• If dough is sticky and hard to shape, chill for 10–20 minutes or lightly flour your hands and work surface before shaping.

Frequently Asked Questions

Q: Can I use frozen blueberries?
A: Yes. Use frozen blueberries straight from the freezer and don’t thaw them — toss in a tablespoon of flour first to prevent bleeding. You may need a minute or two extra bake time.

Q: Is xanthan gum necessary in the gluten-free flour?
A: If your blend already contains xanthan gum, you don’t need more. If it’s a gum-free blend, add 1/2 teaspoon xanthan gum for structure and elasticity.

Q: How can I make scones more flaky?
A: Keep ingredients cold, cut butter into pea-sized pieces, and avoid overworking the dough. A brief chill after shaping helps butter stay cold and create steam pockets in the oven.

Q: Can I make the dough ahead of time?
A: Yes — shape wedges, wrap tightly, and refrigerate up to 24 hours before baking, or freeze raw wedges for up to 1 month and bake from frozen (add a few extra minutes).

Conclusion

For more variations and troubleshooting notes, see this helpful roundup of similar recipes: Easy Gluten-Free Blueberry Scones, a step-by-step variation at Easy Gluten Free Blueberry Scones – The Loopy Whisk, another tested take at Gluten Free Blueberry Scones, an optional gluten-free approach with tips at Easy Blueberry Scones (Gluten-Free Optional) – Mommy Hates …, and a detailed tried-and-true version at The Best Gluten-Free Blueberry Scones – Fearless Dining.

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