These gluten-free blueberry scones are buttery, tender, and lightly crisp on top. They have the perfect balance of sweetness and tang, with juicy blueberries baked right into a soft, flaky pastry. Perfect for breakfast, brunch, or an afternoon snack!
Why These Scones Are Special
Making gluten-free scones can be tricky, especially when adding blueberries, which introduce extra moisture. This recipe achieves:
- Light, tender crumb – The dough stays soft without becoming mushy.
- Flaky texture – Chunks of cold butter expand in the oven, creating layers.
- Balanced sweetness – Just enough sugar and honey to complement the berries and lemon.
- Bright flavor – Lemon zest and juice enhance the blueberries without overpowering the scones.
These scones are simple to make in one bowl, with just a short chill in the freezer for easier slicing.
Ingredients
Dry Ingredients
- 3 ½ cups gluten-free all-purpose flour (superfine rice-based blends work best)
- 2 teaspoons xanthan gum (adjust if your blend already contains it)
- 4 teaspoons baking powder
- ⅓ teaspoon baking soda
- ¾ teaspoon kosher salt
- 3/8 cup (75 g) granulated sugar
- Zest of 1 medium lemon
Wet Ingredients
- 8 tablespoons (112 g) unsalted butter, diced and chilled
- 1 ¾ cups (315 g) blueberries, fresh or frozen
- 1 ¼ cups (10 fl oz) cold buttermilk
- 1 tablespoon fresh lemon juice
- 4 tablespoons (84 g) honey
Optional Topping
- Cream or milk, for brushing
- Coarse sugar for sprinkling
Instructions
1. Preheat and Prepare
- Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
2. Mix Dry Ingredients
- In a large bowl, whisk together flour, xanthan gum, baking powder, baking soda, salt, sugar, and lemon zest.
3. Cut in Butter
- Add cold butter chunks to the flour mixture. Flatten them lightly with your fingers to coat them in flour. Large pieces help create flakiness.
4. Add Blueberries
- Toss in the blueberries gently so they are coated with flour. Slice any very large berries in half to prevent them from breaking apart.
5. Combine Wet Ingredients
- Create a well in the center of the dry mixture and pour in buttermilk, lemon juice, and honey. Gently fold until the dough just begins to come together. Avoid overmixing to keep the scones tender.
6. Form Dough Disk
- On a lightly floured surface, shape the dough into a round disk about 6 inches wide and 1 inch thick.
7. Chill Dough
- Wrap the disk loosely in plastic wrap and chill in the freezer for 10 minutes. This keeps the dough firm and easier to slice.
8. Cut Scones
- Remove the dough from the freezer. Using a sharp knife, cut the disk in half horizontally and then vertically to form 4 pieces. Cut each piece diagonally to make 8 triangles.
9. Add Topping
- Arrange the scones on the prepared baking sheet. Brush the tops with cream or milk and sprinkle lightly with coarse sugar.
10. Bake
- Bake at 400°F (200°C) for about 20 minutes, or until the scones are puffed, lightly browned on top, and firm to the touch. Cool for 10 minutes before serving.
Tips for Perfect Gluten-Free Blueberry Scones
- Cold Butter Is Key: Large, cold chunks create layers for a flaky texture.
- Keep Dough Chilled: Handling the dough too much can melt the butter and result in dense scones.
- Blueberry Handling: Toss berries in flour before adding wet ingredients to prevent them from bleeding.
- Optional Freeze: Dough can be shaped and frozen for later baking.
Ingredient Substitutions
- Dairy-Free/Vegan: Replace butter with vegan butter and use a mix of coconut milk and non-dairy yogurt instead of buttermilk. Replace honey with maple syrup or golden syrup.
- Berry Variations: Raspberries or chopped strawberries can be used with similar results. Toss in cornstarch if berries are very juicy.
- Xanthan Gum: Substitute with guar gum or konjac powder if needed, depending on your gluten-free flour blend.
Serving Suggestions
Serve warm with butter, jam, or a drizzle of icing. These scones are perfect alongside coffee, tea, or a fresh fruit salad.
Notes
- Use a high-quality gluten-free flour for best texture, such as Better Batter or Nicole’s Best.
- Adjust xanthan gum according to your flour blend to achieve proper structure.
- Avoid overbaking; scones continue to firm slightly as they cool.
These gluten-free blueberry scones are tender, lightly sweet, and perfectly flaky—a guaranteed crowd-pleaser for breakfast, brunch, or dessert!
