These gluten free scones are so easy to make, full of flavor and perfectly sweet. Add in blueberries, chocolate chips or dried fruit. They’re ready to eat in about 30 minutes and perfect for a simple dessert, snack or to dip in your morning coffee.
Not going to lie, I’ve never really understood the whole scone thing. I always thought they were dry, crumbly and pretty much devoid of all flavor.
But I’ve received a few requests for gluten free scones, so I had to try it out and I’m pleasantly surprised.
These gluten free blueberry scones are deliciously fluffy, kind of like a blueberry muffin, and perfectly sweet. The inside texture is light and fluffy but they have a crisp outer crust.
I love to eat them either as is, or cut in half with butter melted into the center, but there is no right way to eat a scone!
The great thing about them is that you can easily swap out the blueberries for chocolate chips or another dried fruit like cranberries. If you love this recipe, try my oatmeal muffins next!
Key Ingredients & substitutions
FLOUR. I used the Bob’s Red Mill 1:1 Baking Flour which I highly recommend for this recipe. If you use a different blend, you may have different results. Whichever you use, make sure it has xanthan gum!
EGGS. You need to large eggs for these gluten free scones which will help bind all of the ingredients together. Unfortunately, there is not a good sub here for a vegan version.
MILK. I use light canned coconut milk, which I recommend sticking to for best results. The next best thing would be whole milk!
SUGAR. I used white sugar, but you can use any kind of granulated sugar. If you use something like coconut sugar, just keep in mind the color will be much darker.
BUTTER. I used regular butter, but you can swap for dairy free if you prefer. Be sure it is frozen! Otherwise, the scones will spread too much in the oven.
How to make gluten free scones
WHISK DRY. Whisk together all dry ingredients in a large bowl aside from the berries.
CUT IN BUTTER. Cut the frozen butter into cubes and cut into the dry ingredients using a fork or pastry cutter until it is well mixed in.
The mixture should just look very crumbly at this point. It’s ok if you have a few visible pieces of butter, but you don’t want any chunks.
WHISK WET. In a small bowl, whisk together all remaining wet ingredients. Be sure to shake up the can of coconut milk really well. If you open it and it seems lumpy, just give it a whisk or blend it until smooth.
COMBINE. Pour the wet ingredients into the dry and mix well until a dough forms. It will be sticky. Fold in the blueberries.
CUT. Transfer to a floured surface and mold into a round disc. Cut in half, then in half again, then cut each quarter in half. You should end up with 8 triangles.
BAKE. Place on a baking sheet lined with parchment paper, spacing each at least an inch apart. Bake for 18-25 minutes or until just lightly golden brown.
How to store and freeze
Scones can unfortunately dry out quickly, and gluten free scones are no exception. To keep their moist and fluffy texture for as long as possible, allow them to cool completely, then store in an air tight container.
These scones do freeze well! Let them cool completely, then place in a freezer safe bag or airtight container to protect from freezer burn ( with a sheet of parchment paper between them to keep them from sticking to one another).
Reheat in the oven and enjoy within 3 months.
Frequently asked questions
How do you get scones to rise?
These gluten free scones will get their height mainly from the eggs and baking powder! We’ll be using a generous dose of baking powder (4 teaspoons) and two large eggs which will give the scones some lift.
The other key to a thick texture is to keep the disc thick when you’re forming before you cut. They won’t change shape a whole lot while they bake (just a slight spread), so the shape you have before they bake is what you will have after!
Do you eat them warm or cold?
Warm! If they’ve been sitting out for a while, I suggest warming them up in the microwave or oven for just a few seconds or minutes so they’re nice and warm.
How should I eat/serve them?
It depends! When I make them as picked with blueberries, I like to serve them as is with a simple glaze on top or with butter in the center.
Another option is to serve with butter and jam, one of my favorite combinations!
Should I use fresh or frozen blueberries?
Either! I used a mix of both. If you’re using frozen berries, do not thaw them and mix just until combined. If using frozen, the scones may spread slightly more while baking because of the moisture.
Try these next!
- Almond Flour Blueberry Muffins
- Blueberry Baked Oatmeal
- Lemon Blueberry Cookies
- Classic Blueberry Muffins
If you make this recipe, be sure to leave a comment below and let me know how it turns out! As always, be sure to follow me on instagram and subscribe to my newsletter for more recipes.
Gluten Free Blueberry Scones
by: claire cary
- ½ cup frozen butter
- ½ cup light coconut milk from a can
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3 cups gluten free all purpose flour I used Bob's Red Mill 1:1
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 teapsoon cinnamon
- 1 ¼ cup blueberries
- Preheat the oven to 400 degrees Fahrenheit.
- Whisk together all dry ingredients in a large bowl aside from the berries.
- Cut the frozen butter into cubes and cut into the dry ingredients using a fork or pastry cutter until it is well mixed in. The mixture should just look very crumbly at this point.
- It's ok if you have a few visible pieces of butter, but you don't want any chunks.
- In a small bowl, whisk together all remaining wet ingredients. Be sure to shake up the can of coconut milk really well. If you open it and it seems lumpy, just give it a whisk or blend it until smooth.
- Pour the wet ingredients into the dry and mix well until a dough forms. It will be sticky.
- Fold in the blueberries.
- Transfer to a floured surface and mold into a round disc.
- Cut in half, then in half again, then cut each quarter in half. You should end up with 8 triangles.
- Place on a baking sheet lined with parchment paper, spacing each at least an inch apart. Sprinkle the tops with sugar.
- Bake for 18-25 minutes or until just lightly golden brown.
- Serve as is, or whisk together 1 cup of powdered sugar with a few teaspoons of milk or lemon juice and drizzle on top.
I am going to make as directed. However, has anyone tried buttermilk? I had just perfected my scones with Artisan (regular wheat) flour when I was diagnosed with Celiac year ago. Just getting over it and baking again GF.
Claire Cary says
Buttermilk will work!
I have a question: how thick should
the round disc be? Thank you!
Claire Cary says
I’d say about 2-3 inches or so.