These gluten-free blueberry scones are like a high-end bakery treat, right from your own oven! The bright pops of blueberry and sweet icing take the scones to the next level of deliciousness.
Looking for gluten-free blueberry scones that are fluffy, light, and rise perfectly? This recipe checks all the boxes and has all the tips you need to make an amazing, flaky scone every time.
If scones aren’t already at the top of your treat list, you must’ve tried the wrong scones! I’ll be the first to admit that sometimes regular scones can be dry, crumbly, and flavorless.
But a scone done right is truly irresistible. And these gluten-free blueberry scones are just that!
With fresh blueberries, flecks of butter, sour cream, and a vanilla glaze, these are the ultimate gluten-free scones. You can even customize them to include other fresh fruit, or add lemon zest or lemon juice to make lemon blueberry scones.
Even if it’s your first time making a gluten free blueberry scones recipe, you can be confident they’ll turn out amazing! Enjoy the flakiest scones for breakfast, brunch, after dinner, or any other occasion.
Table of Contents
Why You’ll Love This Recipe
- Made with fresh blueberries
- Light and flaky
- Consistent, even baking
- Versatile recipe
- Made with basic ingredients
For another breakfast favorite, try these gluten-free biscuits or gluten-free buttermilk pancakes.
You also might like these recipes for gluten-free chocolate chip scones, gluten-free cheese scones or this post on how to make gluten-free scones!
You also might like this round-up of the TOP 25 gluten-free desserts or this gluten-free peach crisp!
Ingredients You’ll Need
Here are some of the ingredients that make this such a great recipe!
- 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!
How to Make Gluten-Free Blueberry Scones
Make the Scones
- In a large mixing bowl, whisk together the gluten-free flour blend, sugar, baking powder and salt.
- Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.
- Stir in the mix-ins to the flour mixture until evenly distributed. In a separate bowl, whisk together the wet ingredients, including sour cream, egg and vanilla.
- Using a rubber spatula, stir the sour cream mixture into the dry mixture until no dry bits of flour remain.
- Spread out a large piece of plastic wrap. Using wet hands, transfer the dough to the parchment paper.
- 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 and refrigerate for 30 minutes. (Do not refrigerate longer than 30 minutes.)
- Preheat the oven to 500F. Line a baking sheet with a silicone mat or parchment paper.
- After 30 minutes take the dough out of the fridge. Spray a sharp knife withvegetable oil and cut the dough on a floured surface into 6 equal triangle scone shapes. Arrange the scones on the prepared cookie sheet. Sprinkle with coarse sugar if desired.
- Lower the oven temperature to 425F and bake the scones for 12-14 minutes until golden brown. (You want the oven temperature to be hot to start so the scones turn golden brown as they cook through.)
- Transfer the scones to a cooling rack and let cool for 20 minutes, until the scones reach room temperature.
Make the Glaze
- Whisk all glaze ingredients in a large bowl, including powdered sugar, 2 tablespoons milk or cream, vanilla extract, and pinch of salt.
- Add another tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more powdered sugar.
- Top the scones with the glaze.
Storage Instructions
Gluten-free blueberry scones are best eaten the day they are baked, but they can be stored in an airtight container for up to two days.
FAQ
You can definitely use milk and butter instead of cream in scones, or—like in this recipe—use sour cream instead!
If you have trouble getting your scones to rise, try placing them closer together on the sheet pan. The heat will force them to rise upward, rather than outward—creating a fluffier scone.
A full tablespoon of baking powder helps gluten-free scones have a fluffy, light texture. rise properly and have a fluffy texture.
Expert Tips & Tricks
- 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 Recipes
I hope you love these blueberry scones as much as we do! If you try this gluten-free scone recipe, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Blueberry Scones (Bakery Style!)
Ingredients
- 1 ½ cups gluten-free 1:1 baking flour 240 grams
- ¼ cup granulated sugar 50 grams
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons butter frozen, 113 grams
- ½ cup blueberries
- ⅔ cup sour cream
- 1 large egg
- 1 teaspoon pure vanilla extract omit for savory scones
- Coarse sugar for topping
Glaze
- 1 cup powdered sugar
- 2-3 Tablespoons milk or heavy cream
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
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 it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.
- Stir in the mix-ins to the flour mixture until evenly distributed. In a separate bowl, whisk together the sour cream, egg and vanilla until combined.
- Using a rubber spatula, stir the sour cream mixture into the flour mixture until no dry bits of flour remain. Stir in the blueberries.
- Spread out a large piece of plastic wrap. Using wet hands, transfer the dough to the parchment paper. 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 and refrigerate for 30 minutes. (Do not refrigerate longer than 30 minutes.)
- Preheat the oven to 500F. Line a baking sheet with a silicone mat or parchment paper.
- After 30 minutes take the dough out of the fridge. Spray a sharp knife with vegetable oil and cut the dough into 6 equal wedges. Arrange the scones on the prepared baking sheet. Sprinkle with coarse sugar if desired.
- Lower the oven temperature to 425F and bake the scones for 12-14 minutes until golden brown. (You want the oven temperature to be hot to start so the scones turn golden brown as they cook through.)
- Transfer the scones to a cooling rack and let cool for 20 minutes before serving.
Make the Glaze:
- Whisk the powdered sugar, 2 tablespoons milk or cream, vanilla extract and pinch of salt together.
- Add another tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more powdered sugar. Enjoy!
Notes
- Gluten-Free 1:1 Baking Flour: I like to use a high quality gluten-free flour blend like gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. It works best to use a blend that contains xanthan gum in this recipe.
- 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!
- Recipe variation: You can add any mix-ins you like to this recipe. Add ⅓-½ cup of your favorite ingredients such as chocolate chips, berries, nuts, dried fruit and more!
- 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.
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 🙂