Gluten-Free Blueberry Scones (Bakery Style!)

blueberry scones stacked on top of each other on a countertop

Meaningful Eats

Gluten-Free Blueberry Scones (Bakery Style!)

6 scones

These bakery-style gluten-free blueberry scones are based on my famous, fool-proof gluten-free scone recipe!

Grating the butter and adding sour cream are the secret tricks to the BEST gluten-free scones you’ll ever make!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 14

Chill time 45

Total Time 1 19

Author Erin Collins

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.

Notes

Variations: Add the zest of 1 lemon to the scone dough and use lemon juice instead of milk in the glaze to make lemon blueberry scones. Or add ⅓-½ cup of your favorite ingredients such as chocolate chips, berries, nuts, dried fruit and more!

Gluten-Free: I like to use a high quality gluten-free flour blend like this one in my baked goods. It works best to use a blend that contains xanthan gum in this recipe.

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!

Rest the dough: Resting the dough in the fridge before baking allows the gluten-free flour to hydrate, since gluten-free flour takes longer to absorb moisture.

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.

Nutrition