Gluten-free blueberry scones are soft, fluffy, and full of fresh blueberries. These easy-to-make scones are so tender, full of flavor, and also freeze really well to enjoy later!
I've never really had a reason to make gluten-free scones for my family, however, I do have some good friends who must follow a gluten-free diet. So, on a recent trip, I made a batch of scones for breakfast and I was pleasantly surprised!
Using a gluten-free flour blend by King Arthur and vegan butter from Trader Joe's, these were the flakiest scones that were bursting with juicy blueberries.
There is never a bad time to eat a homemade scone!
If you are following a gluten-free diet, then you should most definitely try these sweet scones.
Tools to make the best homemade scones
These are the tools I find are the best and most helpful to make perfect scones. I use them for every recipe.
- Pastry blender we mention this item with every single recipe because it is THE item that will ensure a fluffy outcome for your scones. You can use 2 knives or your hands, but a pastry blender is best.
- Parchment paper a baking sheet lined with parchment paper is not only great for non-stick baking, but it is also awesome for easy cleanup! No pan scrubbing is needed!
- Mixing bowl should be a large mixing bowl if you want to make this a one-bowl recipe! I mix and also knead the scone dough right in the bowl before turning it out onto a floured surface.
- King Arthur Measure for Measure Gluten Free flour
- sugar (or real maple syrup)
- baking powder
- vanilla extract
- chilled unsalted butter, cut into small pieces (you can sub vegan butter or Earthly Balance)
- half-and-half, plus 1 tbsp. (you can sub in almond milk or any nut or coconut milk)
- fresh blueberries
Related recipes that can be made gluten-free: Espresso Chocolate Chip Scones, Master Scone Recipe, Cinnamon Chip Scones, Fresh Strawberry Scones, Strawberry Prosecco Scones, Pumpkin Scones, Raspberry White Chocolate Chip Scones
How to make a Gluten-free Scone recipe
Making a fluffy scone full of flaky buttery layers is something I try to do. Gluten-free baking has come a long way and I found the best results really do come from high-quality flour.
Start with a pre-heated oven set to 425 degrees.
In a large bowl, whisk together dry ingredients of gluten-free flour, baking powder, sugar, and salt.
Next, add cold butter to the flour mixture, and using a pastry blender or two knives cut in the butter until the mixture resembles pea size crumbs.
Stir in the wet ingredients of half-and-half (or milk of choice) and vanilla extract until just moistened.
On a lightly floured surface, knead dough gently 5 to 10 times and pat it into a 1-inch thick disc. Regular scones can be cut into 8 wedges, but you can use biscuit or cookie cutters for other scone shapes too.
Transfer scones to a parchment-lined baking tray, 2 ” apart. Brush the tops of the scones with half and half or heavy cream and sprinkle each top with sugar.
Bake until golden brown, 12 to 15 minutes.
Let cool on a wire rack.
Some delicious add-ins:
- Lemon zest
- Lemon juice
- Chopped almonds
Scone Toppings include:
- Drizzle our vanilla scone glaze
- Dusting of confectioner sugar
- Sprinkle raw coconut sugar
How to Freeze Gluten-Free Scones
Just like a traditional scone recipe, gluten-free scones freeze really well. To freeze, place baked scones in a ziplock bag or airtight container and place them in the freezer for up to 3 months. When you are ready to enjoy your morning coffee, simply take it out of the freezer and allow your scone to defrost.
You can warm up in a toaster oven or in a microwave and enjoy.
This American-style scone is such a great recipe to make gluten free blueberry scones. With simple ingredients, this is the easiest way to share something delicious with your friends and family that may have some dietary restrictions. There is never a bad time to eat a homemade scone!
- 2 cups King Arthur Measure for Measure Gluten Free Flour
- 5 Tablespoons sugar*
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 6 Tablespoon chilled unsalted butter, cut into small pieces*
- 2/3 cup half-and-half, plus 1 tbsp.*
- 1/2 cup fresh or wild blueberries
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in 2/3 cup half-and-half and vanilla extract until just moistened.
- On a lightly floured surface, knead the dough gently 5 to 10 times.
- Add fresh fruit to the dough and knead gently to fold in the blueberries.
- Divide dough into 8 wedges with a bench scraper; place on a parchment-lined baking sheet.
- Brush tops with 1 Tbsp half-and-half, and sprinkle each with sugar.
- Bake in the 425-degree oven and cook for 12-15 minutes, until golden brown.
- Let cool on wire rack.
* For substitutions:
Butter can be subbed with vegan butter or Earthly Balance. Be sure it is cold.
Half & Half can be subbed with any non-dairy milk of choice.
Sugar can be subbed with 2 Tablespoons of real maple syrup. Add this with wet ingredients.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 318mgCarbohydrates: 34gFiber: 1gSugar: 8gProtein: 3g
Updated on 2/16/23