Erin’s Recipe Rundown
Texture: Crisp and golden brown on the outside, tender and flaky on the inside.
Taste: Buttery, delicately sweet, and bursting with blueberry flavor!
Ease: Simple and straightforward — Beginner bakers welcome!
Top Tip: Frozen grated butter is KEY to creating light, flaky, buttery scones.
Recommended GF Flour: Use a high-quality flour that contains xanthan gum. I love using King Arthur Gluten-Free Measure-for-Measure Flour in this recipe!
Would I make these again? Yes! This recipe makes it easy to get bakery level results without too much fuss. These gluten-free blueberry scones are a guaranteed hit!
xoxo erin
This post was originally published in May 2022. It was updated with new photos and instructions in May 2025.
Fresh blueberries, a light and flaky crumb, and a sweet vanilla glaze make these the ultimate gluten-free scones. You can even customize them to include other mix-ins or add lemon juice and zest to make bright and tasty lemon blueberry scones.
Even if it’s your first time making gluten-free scones (or scones in general), this recipe is sure to turn out amazing every time! They’re perfect for breakfast, brunch, dessert, or any time in between.
Featured Comment
From Sara: “These are so incredibly good! My husband isn’t normally a fan of my gf baking and he said they’re the best scones he’s ever had! So good. Made them with the addition of white chocolate chips. Going to try a raspberry next time. Thank you for this delicious recipe!“
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Blueberry Scones
- Make-Ahead/Storage/Freezing Instructions
- Can these gluten-free blueberry scones be made dairy-free?
- Why do I have to grate the frozen butter?
- What other mix-ins can I use in this scone recipe?
- Gluten-Free Blueberry Scone Tips
- More Gluten-Free Breakfast Favorites
- Gluten-Free Blueberry Scones (Bakery Style!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free blueberry scones. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: To achieve the BEST texture, use a high-quality flour that contains xanthan gum. My favorite for this recipe is King Arthur Gluten-Free Measure-for-Measure Flour!
- Baking powder: A full tablespoon of baking powder helps gluten-free scones rise properly and turn out light and fluffy.
- Sour cream: Sour cream gives these scones richness, but also helps them hold their shape during baking.
- Frozen grated butter: Frozen grated butter is KEY to creating light, flaky, buttery scones. The cold butter and flour crumbs melt as the scones bake, releasing steam and creating air pockets. These pockets are what create flaky scones with crisp edges!
You also might like this round-up of the TOP 25 gluten-free desserts or this gluten-free peach crisp!
How to Make Gluten-Free Blueberry Scones
Here’s an overview of how to make these scones. You can jump to the recipe for the full instructions!
- In a large mixing bowl: Whisk together the gluten-flour, sugar, baking powder, and salt.
- Add the butter: Grate frozen butter using a box grater. Add the butter flakes to the flour mixture. You can use a pastry cutter, two forks, or your fingers to combine the mixture into pea-sized crumbs, then stir in the blueberries until they’re evenly distributed throughout.
- In a separate bowl: Whisk together the sour cream, egg, and vanilla until well-combined.
- Combine mixtures: Pour the sour cream mixture into the bowl of dry ingredients.
- Using a rubber spatula: Stir the sour cream and flour mixtures together until all dry bits of flour are gone.
- Using a large piece of plastic wrap: Wet your hands, then transfer the dough onto the plastic wrap. Clean and wet your hands again, then pat the dough into a 6″ circle that’s 1″ thick. Wrap the dough tightly in the plastic wrap, chill in the fridge for 30 minutes (and no more than that!), and then freeze for 15 minutes while the oven preheats.
- Remove from the freezer: Unwrap the dough and spray a sharp knife with cooking spray. Cut the dough into 6 equal wedges. Place the scones onto a prepared baking sheet. You have the option to add coarse sugar on top by sprinkling some on now before baking.
- Bake: Place the scones in the oven preheated to 500°F and immediately lower the temperature to 425°F. By starting really hot and then reducing the temperature, you’ll get the perfect internal bake and golden-brown exterior. Bake until golden brown (12-14 minutes), then transfer the scones to a wire rack and let cool (20 minutes).
- Make the glaze: In a small bowl, whisk together the glaze ingredients and then drizzle over the baked scones. Enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: The dough can be prepared in advance and frozen until you’re ready to bake! It will keep in the freezer for up to 2 months. When ready to bake, let the dough sit out at room temperature for 5-10 minutes, cut it into wedges, and bake.
To Store: Baked scones will keep in an airtight container at room temperature for up to 2 day or in the fridge for up to 5 days (they may dry out a little more in the fridge though).
To Freeze: Baked scones can be frozen for up to 2 months. Let them cool completely, wrap each scone tightly in plastic wrap, and then place in a freezer bag. Thaw at room temperature.
Can these gluten-free blueberry scones be made dairy-free?
Unfortunately, this recipe cannot be made dairy-free. The dough relies heavily on the sour cream and grated butter to achieve the best flaky texture. It would require multiple changes to ingredients to be made dairy-free and achieve similar results.
Why do I have to grate the frozen butter?
It’s easier to grate the butter, rather than cut it, since it’s frozen. Grating the butter also makes it possible to more evenly distribute the butter throughout the mixture which ensures that the air pockets form cohesively while baking. This leads to flaky scones with crisp edges.
What other mix-ins can I use in this scone recipe?
You can switch out the blueberries for any fruit you like! Other berries, like strawberries and raspberries, always go well! You can also add nuts, chocolate chips, even dried fruit. Another option is to keep the blueberries and add 1 tablespoon lemon zest to the dough plus 1 tablespoon lemon juice to the glaze for lemon blueberry scones.
Gluten-Free Blueberry Scone Tips
- Recipe variation: Want to add some lemon flavor to these flaky scones? Add 1 tablespoon lemon zest to the dough and 1 tablespoon lemon juice to the glaze for lemon blueberry scones with a lemon glaze.
- Rest the dough: Resting the dough for 30 minutes before baking allows the gluten-free flour to hydrate, since gluten-free flour takes longer than regular flour to absorb moisture. I also use this trick in my gluten-free chocolate chip cookies!
More Gluten-Free Breakfast Favorites
Gluten-Free Blueberry Scones (Bakery Style!)
Ingredients
Scones
- 1½ cups (225g) gluten-free measure-for-measure flour
- ¼ cup (50g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup (113g) butter frozen
- ¾ cup (150g) blueberries
- ⅔ cup (160g) sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar for topping optional
Glaze
- 2/3 cup (80g) powdered sugar
- 1 tablespoon milk of choice
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder and salt.
- Grate the frozen butter using a box grater. Add the butter to the flour mixture and combine with a pastry cutter, two forks or your fingers until the mixture resembles pea-sized crumbs.
- Stir the blueberries into the flour mixture until evenly distributed.
- In a separate bowl, whisk together the sour cream, egg and vanilla until well-combined.
- Using a rubber spatula, stir the sour cream mixture into the flour mixture until no dry bits of flour remain.
- Spread out a large piece of plastic wrap. Using wet hands, transfer the dough to the plastic wrap. Clean and wet your hands again then pat the dough to form a 6-inch round that is 1-inch thick. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. (Do not refrigerate longer than 30 minutes.) Then, place in the freezer for 15 minutes while the oven preheats.
- Preheat the oven to 500°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- After 15 minutes, take the dough out of the freezer. Spray a sharp knife with cooking spray and cut the dough into 6 equal wedges. Arrange the scones on the prepared baking sheet. Sprinkle with coarse sugar, if desired. Place the scones in the oven, then immediately lower the oven temperature to 425°F. (You want the oven temperature to start hot so the scones turn golden brown as they cook through.) Bake for 12-14 minutes until golden brown.
- Remove from the oven. Transfer the scones to a wire rack and let cool for 20 minutes before topping with the glaze.
For the Glaze
- In a small bowl, whisk together the powdered sugar and milk. Drizzle over the scones.
I didn’t know if a scones could be gluten free and good. The ones I tried from bakeries were dry and not worth more than one bite, regardless of the cost.
These are beyond delicious ! I found myself not wanting to share mine with my gluten eating husband! I will definately be making these on a regular basis!
Yay! We’re so happy to hear you enjoyed the scones so much Mary! Thank you for taking the time to share your positive feedback with us. Happy baking!
I’m a huge scone fan. But it’s hard to find them gf, let alone one that tastes good. These are amazing and family approved. I made one batch with blueberries and one with peaches. Both equally delicious. I will be making them on repeat. Thanks Erin!
Side note: loving my Let’s Bake Gluten free Vol 2 cookbook.
Yay! We’re so pleased to hear you enjoyed this recipe so much, Tish! Thank you for sharing your positive experience with us. And we’re so happy to hear you’re enjoying the Volume 2 cookbook as well. Happy baking!
They are amazing! Thank you for sharing. We all love them!
We’re so happy to hear the scones were a hit, Rocio! Thank you for your positive feedback!
Every bit as wonderful as promised!
Can I freeze these gluten-free scones?
Hi Maureen, these scones are best eaten the day they are baked, but if wanting to freeze leftovers, we recommend wrapping them in plastic wrap and then storing them in a freezer bag or airtight container. We hope you enjoy the recipe!
Do you recommend freezing leftover scones or know if they freeze well?
Hi Stephanie, they are really best eaten the day they are baked, but they can be stored in an airtight container for up to two days. Thank you for your question!
Could you use frozen blueberries instead of fresh?
Yes that will work great! Just don’t overmix them since they can easily turn the batter blue. I hope they turn out for you!
Would you recommend adding a bit of lemon zest or juice into the blueberries?
That would be totally delicious! I love the combination of blueberries and lemon. You can easily add the zest and juice of 1 lemon to this recipe.
Those scones are so delicious I will try some of your other recipes I am struggling with pie dough. I hope you have one. Thank yoû
I’m so glad you enjoyed the scones! 🙂
I would like to try this but can’t tolerate dairy. What can I substitute for the sour cream?
I like to use forager dairy-free sour cream to make this recipe dairy-free. I hope this helps! 🙂
I used unsweetened plain dairy-free yogurt instead of sour cream and it turned out great!
That is great to know! Thanks for sharing 🙂
These turned out great! Thank you! This has been the best GF scone recipe I’ve tried so far… And I’ve tried many! I appreciated all your helpful tips about making scones too.
Hooray! I’m so glad they turned out well for you. Thanks for the comment 🙂
thank you for this recipe! If you don’t have KAF GF, about how much xanthan gum would you add to regular GF flour?
I would add 1/2 teaspoon xanthan gum to this recipe if your flour blend doesn’t already contain it. I hope this helps!
I’ve tried multiple recipes for gluten-free scones and not have turned out as good as these! Extremely yummy! I’ll definitely make these again and will try other variations
I’m so glad they turned out for you! Thanks for the comment 🙂
These are so incredibly good! My husband isn’t normally a fan of my gf baking and he said they’re the best scones he’s ever had! So good. Made them with the addition of white chocolate chips. Going to try a raspberry next time. Thank you for this delicious recipe!
I’m so glad you and your husband enjoyed the scones! White chocolate chips sounds like a delicious addition! Thanks for the comment 🙂