Cooking and Serving: 35 minutes | 8 scones
Ingredients
How to make gluten free blueberry scones (with photos) | Ingredient substitutions
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 8 scones
Ingredients
How to make gluten free blueberry scones (with photos)
Expert tips
Ingredient substitutions
Instructions
WHY THIS RECIPE WORKS
The best gluten free baked scones are both buttery and moist, but pleasantly.
crumbly. The right recipe has the perfect balance of cold, wet ingredients like.
butter and milk to keep that crumb tender, and enough flour to keep them from.
being squishy, like a muffin or other cake.
When you’re making not just “regular” gluten free scones.
scones, you’re introducing more moisture into the mixture. We want those.
blueberries to add texture and flavor without making our pastries weepy. This.
recipe does just that.
KEY INGREDIENTS
There are only a few ingredients in these scones, and they’re mostly as you’d.
expect. Each plays an important role in overall success:.
An overhead view of all the ingredients for gluten free blueberry scones, each.
in its own bowl and labeled with text, arranged on a marble counter.
overhead view of all the ingredients for gluten free blueberry scones, each in.
its own bowl and labeled with text, arranged on a marble counter.
All purpose gluten free flour – Use a well-balanced all purpose gluten free.
flour blend based on superfinely ground rice flour to provide enough.
structure to make crisp-tender scones that don’t fall apart. I like Better.
Batter’s original blend, Nicole’s Best multipurpose, and Bob’s Red Mill’s.
Xanthan gum – An essential binder, it keeps the dough together and helps it.
rise tall in the oven. Even if your blend already contains xanthan gum, like.
Better Batter, add 1 teaspoon more for taller-rising, flakier scones. If.
you’re using Bob’s Red Mill, which contains even less gum, add 1 1/2.
Baking powder and baking soda – Add plenty of rise and help the scones brown.
Salt – Brightens and enhances the other flavors. I prefer kosher salt, since.
it’s easier to measure in small amounts, but table salt works fine.
Sugar – Adds some sweetness to the berry flavor, plus locks in moisture in.
Lemon zest and juice – Just enough to help brighten and complement the gentle.
sweetness and flavor of the blueberries without making the pastry taste too.
distinctly like lemons.
Butter – Adds buttery flavor and, since it’s kept super cold and chunks are.
distributed evenly throughout the rest of the dough, it expands and creates a.
Blueberries – Small fresh or frozen blueberries work here, as long as they’re.
flavorful! If you have a choice between fresh off-season blueberries that are.
kind of tough and sour or frozen berries, use frozen. Slice any extra large.
berries in half so they don’t get squished.
Buttermilk – Adds richness and tang, brings the dough together, and reacts.
with baking soda to create rise. It must be kept cold to help keep the butter.
solid. Lowfat or full fat is fine, but avoid nonfat which has too many.
artificial thickeners.
Honey – Adds a bit more sweetness and a subtle depth of flavor.
A group of baked scones with a white glaze drizzle and sparkling sugar on a.
group of baked scones with a white glaze drizzle and sparkling sugar on a baking.
HOW TO MAKE GLUTEN FREE BLUEBERRY SCONES (WITH PHOTOS).
These scones are easily made in one single mixing bowl. The prep time is just.
about 10 minutes of active time, with a short time in the freezer for the dough.
before it’s sliced. The full recipe with ingredient amounts is in the recipe.
card, but here’s an overview with photos so you can see how to make these scones.
MAKE THE RAW DOUGH.
In a large bowl, mix the dry ingredients (gluten free flour, baking powder,.
baking soda, salt, plus a small bit of granulated sugar). I add lemon zest to.
the dry ingredients. Lemon flavor goes so beautifully with blueberries and.
brightens the whole recipe.
Add chunks of cold butter and flatten them in the dry ingredients to keep the.
butter from melting too quickly in your hands, or in the oven. Large chunks of.
cold butter expand in the oven, which creates a flaky texture.
Toss in the fresh blueberries and stir gently so you don’t break them.
Medium-sized berries work best, as they hold their shape but don’t overwhelm any.
Add cold buttermilk, lemon juice and honey to the flour mixture with blueberries.
and butter. Mix gently without handling the dough too much so it stays cold and.
the berries don’t break.
On a lightly floured surface to prevent sticking, press the cold dough into a.
round disk about 1-inch thick.
Large bowl with dry ingredients including flour, sugar, and yellow shredded.
lemon zest, with a whisk resting next to the bowl.
bowl with dry ingredients including flour, sugar, and yellow shredded lemon.
zest, with a whisk resting next to the bowl.
A hand holding clumps of butter and flour mixture, showing how to “cut” the.
butter into the dough [‘.
hand holding clumps of butter and flour mixture, showing how to “cut” the butter.
A bowl of dry ingredients and blueberries mixed with a spoon.
bowl of dry ingredients and blueberries mixed with a spoon.
A bowl showing milk, honey, and vanilla poured over the flour, butter, and.
bowl showing milk, honey, and vanilla poured over the flour, butter, and.
The mixture in the bowl after being stirred, with wet and dry ingredients.
combined into a crumbly dough.
mixture in the bowl after being stirred, with wet and dry ingredients combined.
into a crumbly dough.
The dough shaped into a round disc on a marble surface next to a small glass.
bowl of extra gluten free flour.
dough shaped into a round disc on a marble surface next to a small glass bowl of.
extra gluten free flour.
SHAPE AND BAKE THE SCONES.
Wrap the disk of dough completely but loosely in plastic wrap, and use a rolling.
pin to press the dough into an even layer. This creates a smooth surface on both.
sides of the dough without handling it too much with your hands, which could.
melt the butter. Chill the dough in the freezer for 10 minutes, to ensure it.
slices cleanly and is cold going into the oven.
Use a bench scraper or tall knife to slice the disk of dough first in half.
horizontally, then in half again vertically to create 4 pieces. Slice an “X”.
through the dough to create a total of 8 triangles. Slice in one motion to make.
clean, sharp edges, which will encourage the scones to rise tall in the oven.
Brush the tops with cream and cover with a bit more sugar. This helps the tops.
of the scones brown a bit more in the oven without overbaking the pastries.
Bake at 400°F for 20 minutes, or until puffed, browned on the edges and bottom.
and firm to the touch. Cool for 10 minutes and serve.
A hand using a rolling pin to gently flatten the dough round while it is covered.
hand using a rolling pin to gently flatten the dough round while it is covered.
The dough round cut into eight triangular wedges, arranged in a circle on a.
dough round cut into eight triangular wedges, arranged in a circle on a marble.
A hand sprinkling sparkling sugar over the unbaked dough wedges covered with.
cream on top, on a baking sheet lined with parchment paper.
hand sprinkling sparkling sugar over the unbaked dough wedges covered with cream.
on top, on a baking sheet lined with parchment paper.
Freshly baked blueberry scones with a generous white glaze drizzled over them,.
on a parchment-lined baking sheet.
baked blueberry scones with a generous white glaze drizzled over them, on a.
parchment-lined baking sheet.
EXPERT TIPS
Here are a few tips that can help guarantee your success the first time making.
USE CHUNKS OF VERY COLD BUTTER
Many recipes recommend that you use a pastry cutter or other metal utensil to.
break the cold butter into “pea-sized pieces.” That often leads to tough.
pastries, though, since such small pieces of butter will often melt when you.
Instead, chop the fat into cold chunks, toss it in the dry ingredients and then.
flatten it between your thumb and forefinger. This allows you to evenly.
distribute the butter throughout the dough, where they will expand in the oven.
and create flakiness.
SKIP LAMINATION
In our “regular” gluten free scones recipe, that either has dry mix-ins or none.
at all, we laminate the dough many thin layers for super tall scones. You can’t laminate dough with berries.
that haven’t been dried first, or you’ll burst them as you roll and fold.
SHAPE CAREFULLY
Shape your scones it holds, but without warming it up. If there are sticky parts, dust your hands.
lightly with more gluten free flour as you go.
Three of the finished, glazed scones arranged in an alternating pattern on a.
baking sheet lined with white parchment paper.
of the finished, glazed scones arranged in an alternating pattern on a baking.
sheet lined with white parchment paper.
INGREDIENT SUBSTITUTIONS
To make these dairy-free (and vegan), replace the butter with Miyoko’s Creamery.
or Melt brand vegan butter. In place of buttermilk, try one half (5 fluid.
ounces) unsweetened coconut milk in the carton and one half (5 fluid ounces).
nondairy plain yogurt or sour cream.
In place of honey (to make the scones vegan), use Lyle’s Golden Syrup or light.
BLUEBERRIES
If you don’t have fresh blueberries or good ones are not in season, use frozen.
Don’t defrost them, though, or they’ll defrost into really soft mush that will.
bleed into the batter.
You can also try other berries. Raspberries should work well, but slice them in.
half so they’re about the size of blueberries. Strawberries have more moisture.
in general blueberries, so try chopping them about the size of blueberries, blot.
extra moisture with paper towels, and tossing them in some cornstarch before.
XANTHAN GUM
If you want to avoid xanthan gum, you’ll need to select a gluten free flour.
blend that doesn’t already contain xanthan gum, like Nicole’s Best. Then,.
instead of 2 teaspoons xanthan gum, add 5 teaspoons (13 grams) guar gum, 3.
teaspoons (9+ grams) konjac powder, or 3 tablespoons (13 grams) “perfect gluten.
replacement” from Modernist Pantry. For full details, see my post about the best.
xanthan gum substitute.
I recommend
GLUTEN FREE BLUEBERRY SCONES RECIPE
Prep Time: 15 minutes mins.
Cook Time: 20 minutes mins.
Chilling time: 10 minutes mins.
A close-up of a few baked blueberry scones with melted sugar crystals and a.
close-up of a few baked blueberry scones with melted sugar crystals and a white.
Bake up gluten free blueberry scones when you want a sweet (but not too sweet).
treat. These gf blueberry scones are light and flaky with a tangy flavor.
INGREDIENTS
3 ½ cups (490 g) all purpose gluten free flour blend.
INGREDIENTS
3 ½ cups (490 g) all purpose gluten free flour blend.
Notes
* 2 teaspoons (6 g) xanthan gum, (use only 1 teaspoon if your blend already
contains it; or 1 1/2 teaspoons if using Bob’s Red Mill 1-to-1)
* 4 teaspoons baking powder
* ⅓ teaspoon baking soda
* ¾ teaspoon kosher salt
* ⅜ cup (75 g) granulated sugar
* Freshly grated lemon zest from 1 medium lemon
* 8 tablespoons (112 g) unsalted butter, cut into a 1/2-inch dice and chilled
* 1 ¾ cups (315 g) fresh blueberries, or frozen
* 1 ¼ cups (10 fluid ounces) buttermilk
* 1 tablespoon freshly squeezed lemon juice
* 4 tablespoons (84 g) honey
* Cream, for brushing (optional)
* Coarse sugar, for sprinkling (optional)
* Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached
parchment paper and set it aside.
* In a large bowl, place the flour, xanthan gum, baking powder, baking soda,
salt, granulated sugar, and lemon zest, and whisk to combine well.
* Add the chopped and chilled butter, and toss to coat it in the dry
ingredients. Flatten each chunk of butter between your thumb and forefinger.
* Examine the blueberries. If any are especially gigantic, slice them in half
carefully with a serrated knife. Add the blueberries, and toss to coat.
* Create a well in the center of the dry ingredients and add the buttermilk,
lemon juice, and honey. Mix gently until the dough begins to come together.
* If necessary, press together into a dough with floured hands, handling the
dough as little as possible.
* Turn out the dough onto a large piece of plastic wrap and press into a disk
that’s about 6 inches in diameter and 1 inch thick.
* Wrap the disk loosely in the plastic wrap and use a rolling pin to roll the
dough all around into a 7-inch disk. Place it in the freezer to chill for
about 10 minutes or until firm.
* Remove the dough from the freezer, unwrap it, sprinkle the top with about 1
teaspoonful additional flour and spread out over the top of the disk.
* Using a large, sharp knife or a bench scraper, cut the dough into 2 equal
halves, then each of those halves into 4 equal triangles.
* Place the wedges about 2 inches apart from one another on the prepared baking
sheet, and using a pastry brush, paint the tops generously with the optional
cream. Sprinkle the tops generously with optional coarse or granulated sugar.
* Place the baking sheet in the center of the preheated oven and bake until the
scones are puffed, very pale golden all over and slightly more brown on the
edges and top (about 20 minutes).
* Remove from the oven and allow to cool for 10 minutes or until firm on the
baking sheet before serving.
Flour blends: For best results, use a high-quality all purpose gluten free flour
blend with superfine rice flour. I recommend Better Batter original blend or
Nicole’s Best. If using Bob’s Red Mill 1-to-1, add 1 1/2 teaspoons xanthan gum.
I don’t recommend Cup4Cup. For DIY options, see my all purpose gluten free flour
Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 572mg | Potassium: 89mg | Fiber:
4g | Sugar: 23g | Vitamin A: 429IU | Vitamin C: 4mg | Calcium: 167mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
Closeup image of a light yellow baked triangle shaped pastry with blueberries on
brown paper on a metal baking tray
image of a light yellow baked triangle shaped pastry with blueberries on brown
paper on a metal baking tray
Short term: They’ll stay fresh at room temperature, wrapped in plastic or in a
sealed container, for up to 3 days.
Long-term: Wrap baked and completely cool scones tightly in a freezer-safe wrap
like Glad Press n Seal, and freeze for up to 3 months. Defrost at room
temperature. To refresh, sprinkle lightly with lukewarm water and in the toaster
oven at 300°F until warm.
Make-ahead: Make and shape the raw scones, then store the shaped wedges in the
freezer, wrapped tightly. Bake right from frozen after brushing with cream and
sprinkling with sugar. Another few minutes in the oven may be necessary, but not
Why didn’t my scones rise?
One of the most common reasons for gluten free blueberry scones (or any gluten
free scones) not rising is that the baking powder isn’t fresh. Either it’s been
open too long or it’s expired.
Why did my scones come out dry?
Did you use a poorly-balanced all purpose gluten free flour blend, like one of
King Arthur Flour’s all purpose blends? They will dry out your baked goods.
Otherwise, be sure to measure precise, accurate measurements, and don’t make substitutions unless absolutely
How long can I refrigerate unbaked scone dough?
You can refrigerate the raw scone dough, either sliced into triangles or as a
disk, wrapped in plastic wrap, for up to 5 days. Then, slice if necessary, top,
and bake as directed.
How can I make these without buttermilk?
In place of 1 1/4 cups (10 fluid ounces) buttermilk, you can use the same amount
of plain lowfat or whole milk kefir, or half milk + half plain yogurt or sour
Can I use dried fruit instead of fresh or frozen berries?
This recipe must have whole, undried fruit. For dried berries or any other
mix-in, use our classic gluten free scones recipe
How can I make that white glaze drizzled on top?
Place about 1/2 cup confectioners’ or powdered sugar in a small bowl. Mix in
milk, fresh lemon juice, or water just until you have a very thick paste. Mix in
more liquid on cooled scones.